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Mexican Black Bean and Spinach Pizza

Photo: Karry Hosford
Yield 4 servings (serving size: 2 slices)
"This recipe is great right out of the oven and even better reheated the next day for lunch." - CL Reader

Ingredients

  • 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2/3 cup chopped onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 garlic clove, minced
  • 1/2 cup bottled salsa
  • 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon hot sauce
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese

Nutrition Information

  • calories 408
  • caloriesfromfat 27 %
  • fat 12.3 g
  • satfat 4.8 g
  • monofat 1.3 g
  • polyfat 1.1 g
  • protein 22.2 g
  • carbohydrate 51 g
  • fiber 8.3 g
  • cholesterol 23 mg
  • iron 5.5 mg
  • sodium 979 mg
  • calcium 488 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place pizza crust on a baking sheet; bake at 375° for 5 minutes or until crisp.

  3. Mash beans with a fork; combine beans and next 4 ingredients (beans through garlic) in medium bowl, stirring to combine. Spread bean mixture over crust, leaving a 1-inch border. Spoon salsa evenly over bean mixture; top with spinach and cilantro. Drizzle with hot sauce; sprinkle with cheeses. Bake at 375° for 15 minutes or until crust is lightly browned.