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Pollo alla Firènze
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South-of-the-Border Pizza
Yield: Makes 4 servings
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.
Ingredients:
1
prepared pizza shell or crust (about 12 inches)
1
cup cooked kidney beans, rinsed and drained
1
cup frozen corn, thawed
1
tomato, chopped
1/4
cup finely chopped fresh cilantro
1
jalapeño pepper,* finely chopped
1/4
cup (4 ounces) shredded reduced-fat Monterey Jack cheese
Preparation:
1.
Preheat oven to 450°F. Place pizza shell on ungreased pizza pan or baking sheet.
2.
Arrange beans, corn, tomato, cilantro and jalapeño over pizza shell. Sprinkle evenly with cheese.
3.
Bake pizza 8 to 10 minutes or until cheese is melted and lightly browned. Garnish with green bell pepper, if desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 569 mg |
| Protein | 20 g |
| Fiber | 4 g |
| Carbohydrate | 53 g |
| Cholesterol | 20 mg |
| Saturated Fat | 3 g |
| Total Fat | 7 g |
| Calories from Fat | 19 % |
| Calories | 361 |
Dietary Exchange:
| Meat | 1 |
| Vegetable | 2 |
| Starch | 3 |
| Fat | 1 |
This recipe appears in:
Mexican
