Photo: Kate Sears; Styling: Gerri Williams for James Reps
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Amount per serving
- Calories: 451
- Fat: 22g
- Saturated fat: 10g
- Protein: 25g
- Carbohydrate: 44g
- Fiber: 6g
- Cholesterol: 64mg
- Sodium: 915mg
- 8 ounces ground beef
- Salt and pepper
- 3 7-inch prebaked pizza crusts
- 1 16-oz. can refried beans
- 1/2 cup salsa, plus extra for serving, optional
- 8 ounces shredded Mexican four-cheese blend
- 1 1/2 cups shredded iceberg lettuce
- 1 large tomato, cored and chopped
- 1. Preheat oven to 350°F. Line a large baking sheet with foil and a plate with paper towels. In a heavy medium skillet over medium heat, season ground beef with salt and pepper and cook, stirring to break up large chunks, until beef is no longer pink, about 5 minutes. Remove from heat. Using a slotted spoon, transfer meat to lined plate to drain.
- 2. Lay pizza crusts on prepared baking sheet. On each crust, using the back of a spoon, evenly spread 1/3 of refried beans, leaving a 1/2-inch border around edges. Divide ground beef, salsa and cheese among crusts, spreading evenly over refried beans.
- 3. Bake pizzas until cheese is bubbling, about 15 minutes. Just before serving, sprinkle pizzas evenly with lettuce and tomato, slice and serve with extra salsa, if desired.
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