A vibrant red-, yellow- and green-topped pizza is a colorful and delicious way to incorporate vegetables into your diet. If one jalapeño doesn't provide enough heat, sprinkle the pizza with red pepper flakes after baking.
Makes 4 servings
|1||prepared pizza shell or crust (about 12 inches)|
|1||cup cooked kidney beans, rinsed and drained|
|1||cup frozen corn, thawed|
|1/4||cup finely chopped fresh cilantro|
|1||jalapeño pepper,* finely chopped|
|1/4||cup (4 ounces) shredded reduced-fat Monterey Jack cheese|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat oven to 450°F. Place pizza shell on ungreased pizza pan or baking sheet.
- Arrange beans, corn, tomato, cilantro and jalapeño over pizza shell. Sprinkle evenly with cheese.
- Bake pizza 8 to 10 minutes or until cheese is melted and lightly browned. Garnish with green bell pepper, if desired.
|Saturated Fat||3 g|
|Total Fat||7 g|
|Calories from Fat||19 %|
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