There 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:
1 cup canned black beans, rinsed
1/2 cup coarsely chopped jarred roasted red peppers
1 garlic clove
1 tablespoon chili powder
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.
- 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.
- 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.
- 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.