Thu, May 24 2012
Wild Bean and Corn Pizza
This unusual combination for pizza toppings is a Mexican favourite, and is sure to please your guests.
Ingredients
1 Tbs. cornmeal
1 lg. thin-crust pizza crust (such as Boboli)
1 can (16 oz) fat-free refried beans
3/4 C. thick and chunky salsa
4 oz. reduced-fat turkey kielbasa, thinly sliced, slices halved
1/2 C. drained canned corn kernels
1/4 C sliced scallions
3/4 C. reduced-fat shredded Cheddar cheese
2 Tbs. chopped cilantro
Nutrition Information
Serving Size 1 (225g)
Recipe makes 4 servings
Calories 334
Calories from Fat 175 (52%)
Amount Per Serving %DV
Total Fat 19.5g 30%
Saturated Fat 11.1g 55%
Monounsaturated Fat 6.4g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 50mg 16%
Sodium 875mg 36%
Potassium 456mg 13%
Total Carbohydrate 23.1g 7%
Dietary Fiber 6.6g 26%
Sugars 2.1g
Protein 19.5g 39%
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Preheat oven to 450 F. Sprinkle pizza stone with cornmeal, and place pizza crust on top. Spread crust with refried beans, then with salsa. Top with kielbasa (if using) corn, and scallions. Place pizza stone with prepared crust on oven rack. Bake 10 minutes, sprinkle with cheese, then bake 2 minutes longer, or until cheese melts and bottom is crisp. Sprinkle with cilantro, and cut into 6 wedges. Makes 6 servings.
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