- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
35 Minutes
Diets 
Change up pizza night with this spicy Mexican version. The addition of beans gives an added nutritional bonus of fiber that will fill everyone up.
8 prepared individual pizza crusts
2 tablespoons Bartenura Extra-Virgin Olive Oil
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 (15-ounce) can chopped tomatoes, drained
1 (6-ounce) can Gefen Tomato Paste
15 ounces Tuscanini Kidney Beans, drained
1 (15-ounce) can black beans, drained
1 (11-ounce) can sweet yellow corn niblets, drained
1/2 teaspoon hot sauce, or to taste
1 teaspoon salt
avocado for topping
hot pepper rings for topping
Preheat oven to 425 degrees Fahrenheit. Lightly grease a baking sheet with non-stick cooking spray.
Place pizza crusts on prepared baking sheet and brush with olive oil. Bake pizza crusts, uncovered, at 425 degrees Fahrenheit for five minutes.
In the meantime, mix cheeses in a small bowl. Set aside.
In a separate bowl, combine tomatoes, tomato paste, beans, corn, hot sauce and salt.
Remove crusts from the oven and divide tomato mixture evenly among the 8 crusts. Spread to within about a quarter inch of the edges and sprinkle cheeses on top.
Return to oven. Bake, uncovered, at 425 degrees Fahrenheit for 20 minutes or until cheese is melted and pizza crusts are pale brown. Let stand five minutes before serving.
Top each pizza with two to three slices of fresh avocado or a few slices of jarred hot pepper rings immediately before serving.
Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010).
How Would You
Rate this recipe?
Please log in to rate
Reviews