Mexican Deep Dish Pizza
Makes 4 servings
|Thick Pizza Crust|
|Nonstick cooking spray|
|1/2||small onion, diced|
|1||teaspoon chili powder|
|1/2||teaspoon ground cumin|
|1/4||teaspoon ground cinnamon|
|1||can (15 ounces) 50%-less-sodium black beans, rinsed and drained|
|1/2||can (4 ounces) diced green chilies (optional)|
|1||cup (4 ounces) shredded reduced-fat Cheddar cheese or reduced-fat Monterey Jack cheese|
|3/4||cup diced tomatoes|
|1/2||cup frozen whole kernel corn, thawed|
|1/2||green bell pepper, diced|
|1/2||can (2-1/4 ounces) sliced ripe black olives, drained|
|1/2||teaspoon olive oil|
|Reduced-fat sour cream (optional)|
- Prepare Thick Pizza Crust through step 1. Preheat oven to 500°F.
- Spray 2- to 3-quart saucepan with cooking spray. Place over medium heat. Add onion, chili powder, cumin, cinnamon and 1 tablespoon water; stir. Cover and cook 3 to 4 minutes or until onion is crisp-tender. Stir in beans and chilies, if desired. Transfer 1/2 of bean mixture to food processor or blender; process until almost smooth.
- Spray 14-inch deep-dish pizza pan with cooking spray; sprinkle with cornmeal. Press dough gently into bottom and up side of pan. Cover with plastic wrap and let stand in warm place 15 to 20 minutes or until puffy. Bake 5 to 7 minutes or until dry and firm on top.
- Spread puréed bean mixture over crust up to thick edge. Top with half the cheese, remaining bean mixture, tomatoes, corn, bell pepper and olives. Top with remaining cheese. Bake 10 to 12 minutes or until crust is deep golden. Brush crust edges with olive oil. Cut into 8 wedges. Serve with salsa and sour cream, if desired.
|Saturated Fat||3 g|
|Total Fat||9 g|
|Calories from Fat||15 %|
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