Rating: 4 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 4

Flour tortillas pinch-hit as a crisp crust for this hearty pizza loaded with chicken and vegetables. Toasting the corn in a skillet brings out its natural sweetness and adds a deliciously smoky note.

Recipe by Cooking Light December 2004

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Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 pizza)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside.

  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice.

  • Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 tablespoons of cheese. Bake at 350° for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro.

Nutrition Facts

460 calories; calories from fat 20%; fat 10.2g; saturated fat 4.8g; mono fat 2.9g; poly fat 1.7g; protein 37.7g; carbohydrates 54.3g; fiber 8.4g; cholesterol 78mg; iron 3.6mg; sodium 760mg; calcium 210mg.
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