Mexican Pizza, Ole!

Mexican PizzaThere are a lot of things to thank Italians for when it comes to cuisine, but among their best contributions is -- pizza.

When done well it ranks as one of the most perfect, versatile foods, enjoyed by young and old. It's a staple in most households that rarely gets old.

But why not spice things up a bit and put a twist on pizza night by going south of the border for some inspiration?

Mexican pizza is not only delicious but also a good way to get little ones to try some new flavors in what's likely a familiar form.

Here's a light version that uses a whole wheat crust and low-fat dairy products:


Mexican Pizza

1 cup canned black beans, rinsed
1/2 cup coarsely chopped jarred roasted red peppers
1 garlic clove
1 tablespoon chili powder
Kosher salt
1 pound whole-wheat pizza dough (hyou can also start with a pre-cooked crust like Boboli and just reduce the baking time a bit)
Cornmeal, for dusting
1 cup shredded low-fat Monterey Jack cheese (3 ounces)
1/2 cup grape tomatoes, halved
1/4 cup pitted black olives, sliced
1 scallion, thinly sliced
1 cup shredded butter lettuce
3 tablespoons reduced-fat sour cream

I also like to add some some well-seasoned chicken for a heartier version too.

  1. Set a pizza stone on the bottom of the oven and preheat the oven to 450°. In a food processor, combine the black beans with the roasted red peppers, garlic clove, and chili powder and puree until smooth. Season with salt.
  2. Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel. Spread the black-bean puree on top, leaving a 1/2-inch border. Sprinkle with the cheese, tomatoes, olives, and scallion.
  3. Slide the pizza onto the preheated stone and bake for 12 minutes, until the bottom is crisp and the cheese is bubbling. Transfer the pizza to a work surface and top with the lettuce and dollops of the sour cream. Cut into 4 or 6 wedges and serve at once.
Avocado slices sprinkled with garlic salt on top are good too!

Image via ConceptJunkie/Flickr

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