Mexican Pizza
Seasoned refried beans, salsa, and cheddar and Monterey Jack cheeses baked on a crispy golden pizza crust.
Serving size: 1/6 of pizza
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat convection oven to 450 F. |
| Santiago® Refried Beans |
1 bag
|
Place refried beans in steamtable pan. Stir in water; cover. Hold on warm steamtable at least 25 minutes. Stir before using. |
| Water, boiling |
1/2 gal.
|
|
| Chili powder |
1/2 cup
|
Stir next 3 ingredients into beans. |
| Cumin |
2 tsp.
|
|
| Salt |
1 tsp.
|
|
| Nonstick cooking oil spray |
|
Assemble pizza just before cooking. Spray pan with nonstick cooking oil. |
| Pizza shells, 12-inch, commercially prepared |
8
|
Spread each pizza shell with 1-1/2 cups bean mixture. Spread to edge of crust. |
| Salsa, chunky, mild |
1/2 gal.
|
Spread 1 cup salsa on each pizza. Sprinkle 1/2 cup of each cheese on each pizza. Do not cover pizza completely with cheese. |
| Cheddar cheese, grated |
1 lb.
|
|
|
|
Bake for 15 to 20 minutes or until crust is lightly browned and cheese is melted. Cut with pizza cutter to serve. |
|
|
Note: Bean mixture may be made in advance and held on steamtable. |
| Monterey Jack cheese, grated |
1 lb.
|
|
Nutritional Information Per Serving
| Calories — 333 |
Protein — 15.3 g |
Fat — 14 g |
| Carbs — 37.7 g |
Iron — 3.3 mg |
Sodium — 924 mg |
| Potassium — 290 mg |
Zinc — 1.3 mg |
Vitamin A — 1067 IU |
| Riboflavin — 0.301 mg |
Niacin — 2.8 mg |
Calcium — 205 mg |
| Cholesterol — 11.0 mg |
Vitamin B6 — 0.071 mg |
Vitamin B12 — 0.18 ug |
| Thiamine — 0.36 mg |
Phosphorus — 159 mg |
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