Picante Pizza
Nutrition
Calories: 320 kcalCarbohydrates: 35 gProtein: 22 gFat: 20 gSaturated Fat: 13 gCholesterol: 54 mgSodium: 1173 mgFiber: 13 gSugar: 6 gVitamin A: 23.525 IUCalcium: 317 mgIron: 8 mg
Ingredients
- 1 whole pizza dough partially baked crust, such as Boboli
- 16 oz refried black bean regular or fat-free
- 1 cup bottled salsa
- 1 cup colby-monterey jack cheese already shredded
- 1/2 cup frozen corn kernels
- ½ cup green onions chopped
- 2 ¼ oz black olive sliced and drained
Instructions
- The oven should be already heated to 450°F.
- Place the partially baked crust on a pizza pan or baking sheet and spread the beans over it with the back of a spoon. Pour the salsa over the beans and spread it evenly with the back of the spoon. Sprinkle the cheese on top of the salsa.
- Rinse the corn in a colander under cold running water to defrost. Let it drain while you wash and coarsely chop the scallions with enough tender green tops to make about 1/2 cup. Sprinkle the scallions over the pizza. Drain the olives and sprinkle them on top.
- Give the corn in the colander a firm shake to remove as much water as possible, then sprinkle it over the olives. Bake the pizza for 12 minutes until the cheese is melted and the edges of the crust are browned. Cut into wedges to serve.