Quick Tex-Mex Confetti Pizza

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 5 servings (serving size: 2 wedges)
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 353
  • Fat: 9.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 12.3g
  • Carbohydrate: 56.7g
  • Fiber: 3.9g
  • Cholesterol: 6mg
  • Iron: 3.3mg
  • Sodium: 721mg
  • Calcium: 73mg


  • 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


  1. 1. Place a baking sheet in the oven. Preheat oven to 450°.
  2. 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.
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