Quick Tex-Mex Confetti Pizza

Quick Tex-Mex Confetti Pizza Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

5 servings (serving size: 2 wedges)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 353
Fat 9.7 g
Satfat 2.3 g
Monofat 4.4 g
Polyfat 0.8 g
Protein 12.3 g
Carbohydrate 56.7 g
Fiber 3.9 g
Cholesterol 6 mg
Iron 3.3 mg
Sodium 721 mg
Calcium 73 mg

Ingredients

1 cup frozen corn kernels, thawed
1 tablespoon olive oil
1 teaspoon hot smoked paprika
1/8 teaspoon salt
1 pint grape tomatoes, halved
1 (15-ounce) can organic black beans, rinsed and drained
1 (16-ounce) package commercial pizza dough
3/4 cup (3 ounces) crumbled queso fresco cheese

Preparation

1. Place a baking sheet in the oven. Preheat oven to 450°.

2. Combine first 6 ingredients; toss. Roll dough out to a 13-inch circle; crimp edges to form a 1/2-inch border. Remove baking sheet from oven. Transfer dough onto preheated baking sheet. Spread bean mixture evenly over dough, leaving a 1/2-inch border, and top with cheese. Bake on the bottom rack of oven at 450° for 20 minutes or until browned. Cut into 10 wedges.

Julianna Grimes,

Cooking Light

September 2010
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