Southwestern Pizza
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 99.3
- Total Fat: 3.4 g
- Cholesterol: 15.0 mg
- Sodium: 427.9 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 5.3 g
- Protein: 13.4 g
View full nutritional breakdown of Southwestern Pizza calories by ingredient
Introduction
This is a really good veggie pizza with a different spin. The original recipe doesn't call for corn or mushrooms but I had them so I threw them on! It gets piled REALLY high and fills you up! You could put a little taco sauce on top for more flavor if you want. This is a really good veggie pizza with a different spin. The original recipe doesn't call for corn or mushrooms but I had them so I threw them on! It gets piled REALLY high and fills you up! You could put a little taco sauce on top for more flavor if you want.Number of Servings: 6
Ingredients
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1 pre-made whole wheat pizza crust (I used Boboli)
1 cup tomato salsa
1 1/2 cups shredded reduced-fat 2% mozzarella cheese
1 1/4 cups of black beans rinsed (1 can)
1 medium sweet red pepper seeded and thinly sliced (about 2/3 of a cup) I used a little more though
4 scallions, trimmed and thinly sliced
1 cup mushrooms sliced or diced
4 tbsp cilantro for garnish
Directions
Preheat oven to 350
First chop your scallions, mushrooms, and peppers and sit them to the side.
Then drain the salsa of almost all the extra water/juice so that your dough doesn't get soggy. I used my own homemade salsa (canned tomatoes drained, cilantro, onions, garlic, lime juice, and salt) and mixed it in a food processor. It came out to a nice consistancy and was easy to spread.
Rince the beans off in a colinder and then add to the pizza.
Add 1 cup of the cheese leaving the other 1/2 cup for the top.
Next add the mushrooms, peppers, scallions, and corn.
Top with the remaining cheese
Cook for about 12-15 minutes until the cheese starts to melt and the veggies look like they are done.
Add cilantro on top (and if you like, add taco sauce for extra flavor) (I did not add the taco sauce into the calorie count)
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEACHGIRL76.
First chop your scallions, mushrooms, and peppers and sit them to the side.
Then drain the salsa of almost all the extra water/juice so that your dough doesn't get soggy. I used my own homemade salsa (canned tomatoes drained, cilantro, onions, garlic, lime juice, and salt) and mixed it in a food processor. It came out to a nice consistancy and was easy to spread.
Rince the beans off in a colinder and then add to the pizza.
Add 1 cup of the cheese leaving the other 1/2 cup for the top.
Next add the mushrooms, peppers, scallions, and corn.
Top with the remaining cheese
Cook for about 12-15 minutes until the cheese starts to melt and the veggies look like they are done.
Add cilantro on top (and if you like, add taco sauce for extra flavor) (I did not add the taco sauce into the calorie count)
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEACHGIRL76.
Member Ratings For This Recipe
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