Southwest Pizza

SWPizza4

I was setting out to make Kylie and I bean burritos for lunch today when I realized I was out of tortillas.  I went to the freezer remembering I had a frozen pizza crust so thought I would try my hand at a southwest pizza.  Oh boy, was it good!  I was really looking forward to that bean burrito, but you know what … everything happens for a reason.  Today, I learned how to make a southwest pizza, it was a win-win.  Kylie and I both enjoyed it, and lucky us, there’s lots left over.

I set my frozen pizza crust out for 15 minutes to rise a bit, per package instructions.  I used a half can of fat free vegetarian refried beans as my “sauce”.  First, I drizzled olive oil on my crust and sprinkled about 1/8 teaspoon cumin on the crust along with a pinch of kosher salt and a pinch of garlic powder.  On top of the beans, I sprinkled light Mexican cheese blend.  I then scattered a jalapeño that I had diced, removing the membrane and seeds.  Next, I spooned a can of mild green chiles and diced red onion over that.  On top of the jalapeños, green chiles and onion, I spooned half a jar of Cowboy Caviar (from Trader Joe’s).  I then added a little more light shredded Mexican cheese.  This was actually quite healthy because I used light cheese and fat free beans.

I placed the pizza in a preheated 425 degree oven for 15 minutes. A drizzle of light sour cream was the perfect finishing touch. Give it a try, I think you’ll love it!

Ingredients

  • 1 frozen pizza crust
  • 1/2 cup light shredded cheese
  • 1/2 can fat free vegetarian refried beans
  • 1 4-ounce can mild green chiles
  • 1 jalapeño, seeds removed, diced
  • 1/2 red onion, chopped
  • 1/2 jar Cowboy Caviar
  • drizzle olive oil
  • 1/8 teaspoon cumin
  • pinch of garlic powder
  • pinch of sea salt

Directions

Preheat oven to 425 degrees.  Set frozen pizza crust on counter for 15 minutes.  Heat beans in a pan. After 15 minutes are up, drizzle olive oil on the crust and sprinkle cumin, sea salt and garlic powder. Spread warmed beans on your crust and top with 1/3 cup light cheese. Add diced jalapeño, green chiles and red onion.  Top with Cowboy Caviar and the rest of the cheese.  Bake in oven for 15 minutes. Enjoy!

Until next time, Kris

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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