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South-of-the-Border Pizza
A nacho pizza that works on a diet, you'll never miss the fat and calories.
PREPARATION TIME: 35 minutes
COOKING TIME: 18 to 19 minutes
NUMBER OF SERVINGS: 12
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INGREDIENTS:
CRUST
1 tablespoon cornmeal
One 1-pound frozen bread dough, thawed
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TOPPING
1/2 pound lean ground beef
1 medium onion, chopped
1 yellow bell pepper, chopped
1 garlic clove, minced
1 can (16 ounces) fat-free refried beans
1 cup salsa
1 can (4 ounces) chopped green chilies
1 to 2 teaspoons chili powder
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese
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2 medium tomatoes, chopped
2 cups shredded lettuce
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DIRECTIONS:
1. Heat oven to 425°F. Coat two 12" pizza pans with vegetable cooking spray; sprinkle with cornmeal. Set aside.
2. Make crust: Divide the bread dough in half; roll each portion into a 12" circle. Transfer to prepared pans. Build up edges slightly; prick dough thoroughly with a fork. Bake until lightly browned, 12 minutes.
3. Make topping: Meanwhile, cook the beef, onion, bell pepper, and garlic in a nonstick skillet over medium heat until meat is no longer pink, breaking up meat with the back of a wooden spoon; drain. Stir in refried beans, salsa, chilies, and chili powder; heat through. Spread over crusts; sprinkle with cheese. Bake until cheese is melted, 6 to 7 minutes. Top with tomatoes and lettuce; serve immediately.
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Nutrition Per Serving:
Per serving: Calories 250, fat 7 g, saturated fat 3 g, cholesterol 20 mg, sodium 706 mg, carbohydrates 31 g, fiber 5 g, protein 17 g.
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| Light & Tasty |
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