It's a known fact...I love pizza. If I could have it every single day, I would. If you ask me, it's the perfect meal! It includes grains, dairy, and a variety of fresh produce! Sounds pretty balanced, huh? I love trying new combinations of veggies on my pizzas and boy did I find a winner! This Mexican pizza is PACKED with veggies and is even given an extra boost with a base of beans in lieu of the standard tomato sauce. This gives the pizza tons of fiber and a virtually fat-free source of protein. By making your "refried" beans at home, you have control over the salt levels, lowering the overall sodium content of this meal.
This pizza with the toppings shown above is awesome (that is how my 3 year old ate it), but if you want to make it truly "Ultimate" you have got to add my Restaurant Style Salsa and some broken tortilla chips on top of your pizza slices. Seriously life-changing people! The combination of hot pizza with cold salsa and crunchy chips is a match made in heaven. All the prep can be done ahead of time, making this a great dinner when you are short on time in the evening. Go ahead. Try it tonight! :)
Your favorite pizza dough or crust
jack and pepper jack cheese, shredded
fresh or frozen corn
tomatoes, seeded and chopped
green onions, chopped
Restaurant Style Salsa
- Heat the oven to 475 degrees with a pizza stone inside.
- Ready your pizza dough/crust and add toppings. Start with an even layer of refried beans. Next add cheese. Then top with all the veggies except cilantro and avocado.
- Bake for 15 minutes or until cheese is melted and bubbling.
- Remove from the oven and add cilantro and avocado. Just before enjoying, top with salsa and chip pieces.