PREP: 20 minutes BAKE: 12 minutes OVEN: 425°F MAKES 4 servings
1 portion Whole Grain Pizza Crust (see recipe)
2 teaspoons olive oil
3⁄4 cup salsa
1 cup canned no-salt-added black beans, rinsed and drained
3⁄4 cup red and/or green sweet pepper strips
1 fresh jalapeño chile pepper, seeded and cut into thin strips* (optional)
1 cup shredded reduced-fat Mexican cheese blend (4 ounces)
1 Preheat oven to 425°F. Grease a 14-inch round baking stone, 12-inch pizza pan, or large baking sheet; set aside. On a lightly floured surface roll Whole Grain Pizza Crust dough into a 12-inch circle. Transfer to the prepared baking stone. Prick dough all over with a fork. Bake for 6 to 8 minutes or until crust is light brown.
2 Lightly brush 1 inch of the edge of hot crust with oil. Spread salsa over crust to within 1 inch of the edge. Top with drained beans, sweet peppers, and, if desired, jalapeño pepper; sprinkle with cheese.
3 Bake for 6 to 8 minutes more or until toppings are heated through and cheese is melted.
PER SERVING (including crust): 319 cal., 10 g total fat (4 g sat. fat), 15 mg chol., 591 mg sodium, 41 g carb., 8 g fiber, 16 g pro.
*tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Vegan Icon make it vegan
Substitute desired soy cheese for the Mexican cheese blend.
