Wednesday, April 20, 2011

Pizza Mexicana

I'm a crazy meal planner. Each week the meal plan and grocery list take 2 hours out of my life to ensure that I get the most bang for my buck. (Which I will be doing a post on very soon!) The only problem is that sometimes I just don't want what's on the meal plan. Sometimes I'm a brat and I get a pre-made pizza from Earthfare. Sometimes they are out of pre-made pizzas because, duh, it's a Friday night. Sometimes I have ingenious ideas on how to make my own pizza out of what I have and some pizza dough...and spend half the money.

Pizza Mexicana
serves 4
  • 1 batch pizza dough
  • 1 can (15oz) vegetarian refried beans
  • 1 Tb. taco seasoning
  • 1 can (14.5oz) diced tomatoes with green chiles, drained
  • 3/4 cup Mexican-blend cheese
  • 1/3 cup frozen corn, thawed
  • 1/2 cup frozen peppers, thawed (or 1 large bell pepper, sliced)

I am OBSESSED with the pizza dough at Earthfare. It makes the. best. crust. ever. Seriously. But $2.99 for a batch is pricey so I will be trying to recreate it this weekend....I think they put triple the yeast or somethin... 

Mix refried beans with 1/4 cup water and taco seasoning. 

On a lightly floured surface, shape dough into desired shape and size. (See all those bubbles? I'm tellin ya, it's wonderfully yeasty!)

Spread beans onto dough like you would sauce. Top with drained tomatoes and chiles. (I only used 3/4 of both of these cans.)

Sprinkle cheese evenly on top of the tomatoes. Top with peppers and corn. You can also add some sliced onion here too...but I was lazy and didn't feel like using a knife. ;)

Bake at 425F for 15 minutes. 

Nutritional information (for 2 slices, 1/4): 462 calories, 8.9g fat (2.6g sat), 79g carbs (5g fiber), 18g protein

Look at that crust! It's like deep dish but opposite! I think thin crust has it's place in the pizza world...but mostly, I adore doughy crust. This was also super thick because they give you A LOT of pizza dough at Earthfare and most of the time their pre-made pizzas won't fit on the pizza pan. I really need a pizza stone!

Either way, this definitely hit the spot. I've tried to make similar pizzas before and neither time were they even worth posting about. This one is the bomb. So much the bomb that it has earned the coveted honor of being my birthday dinner next week. Simple and so easy to make! The whole process took unders 30 minutes. I challenge you not to like this pizza.

When ordering (or making!) a pizza pie (said in my best Italian accent), do you prefer thick or thin crust?


Vanessa @ Gourmet Runner said...

When I make pizza at home it's thick crust, mostly because that's easier for me to make! When I'm ordering out always thin crust. This looks so good!

Corinne said...

This looks SO good!! We love mexican and this will easily make it onto one of our weekly menus!!

I have to admit I LOVE a doughy crust, but if I'm eating authentic Italian pizza then I'm a wooden-oven-thin-crust-gal all the way!
Thanks for sharing this!!! YUM!

Krista said...

I LOVE doughy pizza. yummmay! I also love that you post nutritional stats for all your recipes :) So cool.

Confessions of a Vegetarian Bakeaholic said...

Thank you! I don't like to be controlled by the nutritional stats...but I think it's important to be aware of them. Even on splurges! :)

Maricris Zen Mama said...

You're my kind of gal. I will share your blog to my niece who's MIL recently decided to become vegetarian and is looking for some veggie dishes. I think she'll like this pizza idea!

(Florida) Girl said...

I am a fan of any recipe that makes pizza healthy. A girl can dream.

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