I made these tonight for a meatless dinner and they were very tasty. I made them using Salsa picante and Fresh whole-wheat pitas(both CL recipes)and they were great! I just used 2% cheddar instead of mexican blend because that's all my store had. I will make these again and again! I also recommend both of the other recipes that I used to make these. Both 5 star recipes for sure!
Summertime Gourmet Salsa Pizza
Look for locally made salsas at farmers' markets and groceries. They tend to be much lower in sodium than most commercial salsas.
Yield: 6 servings (serving size: 1 pizza)
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Amount per serving
- Calories: 319
- Calories from fat: 20%
- Fat: 7.1g
- Saturated fat: 4.3g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.3g
- Protein: 13.1g
- Carbohydrate: 48.7g
- Fiber: 5.3g
- Cholesterol: 20mg
- Iron: 3.4mg
- Sodium: 957mg
- Calcium: 202mg
- 6 (6-inch) pitas
- 1 (16-ounce) can fat-free spicy refried beans
- 3/4 cup salsa
- 3/4 cup (3 ounces) preshredded four-cheese Mexican blend cheese
- 1 1/2 cups thinly sliced iceberg lettuce
- 6 tablespoons reduced-fat sour cream
- Preheat oven to 400°.
- Place pitas on a large baking sheet. Bake at 400° for 8 minutes, turning once. Cool slightly on a wire rack.
- Spread about 1/4 cup beans over each pita. Top each pita with 2 tablespoons salsa and 2 tablespoons cheese. Place pizzas on a large baking sheet. Bake at 400° for 8 minutes or until cheese melts. Remove from oven. Top each serving with 1/4 cup lettuce and 1 tablespoon sour cream.
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