Ultimate Mexican Pizza

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!  :)

Ingredients (add to your liking!)

Your favorite pizza dough or crust
refried beans
jack and pepper jack cheese, shredded
sliced olives
fresh or frozen corn
tomatoes, seeded and chopped
green onions, chopped
cilantro, chopped
avocado, chopped
Restaurant Style Salsa
tortilla chips

Directions

1. Heat the oven to 475 degrees with a pizza stone inside.  
2. 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.  
3. Bake for 15 minutes or until cheese is melted and bubbling.
4. Remove from the oven and add cilantro and avocado.   Just before enjoying, top with salsa and chip pieces.  

Huevos Rancheros

If you can believe it, I had my very first huevos rancheros meal less than 2 years ago.  I can't believe what I was missing out on!  As soon as I tried it, I knew I had to make it at home.  While it might not be a "health food" because of the crispy tortillas, I do love the sheer volume of veggies you can pack on top! An added bonus of making it yourself is you can cook the black beans at home minimizing the added salt you might find elsewhere.  This dish is great for breakfast or dinner.  Best of all, you can customize it to your family's tastes with your favorite veggies!

Ingredients (makes 3 servings)
1 C dried black beans, cooked and drained (or 1 can, drained)
1/4 C olive oil, plus 1 Tbsp
1/4 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
1 large onion, chopped
8 oz cheddar cheese, finely grated
6 oz sliced olives
3 green onions, thinly sliced
1 avocado, diced
4 Tbsp cilantro, finely chopped
6 eggs, over easy (2 per plate)
Restaurant Style Salsa
sour cream
6 flour tortillas (2 per plate)

Directions

1. Heat about 1/4 C olive oil in a large frying pan over medium-high heat.  Place one tortilla at a time and cook until the underside is crispy and golden.  Flip and repeat on other side.  Place on a paper towel to drain excess oil.  Repeat for all the tortillas you plan on using.  Set aside. 
2. Heat 1 Tbsp olive oil in a medium skillet over medium-high heat.  Add onions, beans, cumin, chili powder, salt, and pepper.  Cook 2-3 minutes, stirring frequently.  Remove from heat and set aside.
3. Cook eggs over easy while you assemble the rest of the dish.  Place 1 tortilla on a large plate.  Top with about 1/4 C of the black beans.  Top with the other tortilla.  Ad more black beans, then cheese, then the rest of the veggies.  Top with the cooked egg.  Add salsa and sour cream to taste and garnish with cilantro.  

Greek Pesto Pizza

This delicious pizza is jam-packed with veggies!  It is one of my family's favorites for sure!  There are so many textures and flavors combined to make this pizza a real delight for the whole family.  The quality of the pesto is so important to this dish, so I truly hope you make your own.  There are far more veggies than cheese, so it is a healthier option for a pizza.  (Good since I LOVE pizza!)  This is another recipe that allows you to prep the ingredients ahead of time, so your dinner-time rush is incredibly fast and simple.  I hope you give this pizza a try!

Ingredients

Your favorite pizza crust

1/2-3/4 C pesto

1/2 small cucumber, seeded and chopped

1 ripe tomato, seeded and chopped

1/2 large green bell pepper, chopped

2 oz black olives, chopped

1/2 red onion, chopped

6 oz canned artichoke hearts, drained and chopped

3-4 oz crumbled feta cheese

Directions

1. Heat the oven to 475 with the pizza stone already inside.
2. Spread the pesto evenly on the pizza crust.
3. Top with the vegetables and cheese.
4. Bake directly on the pizza stone for 8-10 minutes, or until the cheese is lightly browned.

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