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Tex-Mex Pizza


    The flavour of nachos on a crust.


    1 completed recipe whole wheat pizza dough
    1 cup (250 mL) corn kernels, fresh or frozen
    1 to 2 Tbsp (15 to 30 mL) cornmeal
    3/4 cup (180 mL) low-fat commercial refried beans
    1/2 cup (125 mL) salsa, mild, medium, or hot
    2 green onions, sliced thinly
    4 oz (125 g) Monterey Jack cheese, grated
    1/4 cup (60 mL) loosely packed fresh cilantro, leaves only, chopped

    Preheat oven to 450 F (220 C). If using a pizza stone, place on the middle rack and let preheat for 1 hour. If using a regular pizza pan, preheat oven.

    In a medium frying pan over medium heat, char corn kernels till slightly blackened. (If using frozen corn, place in a colander and rinse under hot water till thawed. Place on a clean tea towel and lightly dry.) Set aside.

    Shape and stretch dough into 12 in (30 cm) circle.

    Sprinkle counter with cornmeal. Place circle of dough on top; press down lightly; shake off excess; and transfer to either baker’s peel or pizza pan.

    Spread refried beans evenly over pizza shell. Spread salsa over top. Sprinkle with blackened corn and green onion. Sprinkle evenly with cheese. Slide onto pizza stone, if using.

    Place stone or pan into oven. Bake for 12 to 15 minutes or until crust is golden brown. Remove from oven. Place on chopping board and cut into equal slices. Sprinkle with cilantro. Serve.

    Makes 8 slices.

    One slice contains:
    213 calories; 9.5 g protein; 6.8 g total fat (3.2 g sat. fat, 0 g trans fat); 30 g carbohydrates; 5.5 g fibre; 394 mg sodium

    source: "Homemade and Wholesome Pizza", alive #329, March 2010


    Tex-Mex Pizza



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