Sunday, October 14, 2012
This was a great change from the traditional pizza. Both my husband and I love spicy and pretty much all Mexican foods. This pizza was the perfect combo of both and I love how filling it was. If you are a fan of Mexican foods you will have to make this. Let me tell you, it did not disappoint!
Slightly Adapted from Emily Bites
WW Points Plus=5 per slice
206 calories, 28 g carbs, 5 g fat, 11 g protein, 5 g fiber
3 oz seasoned and cooked lean ground beef (I used 95/5 and used Old El Paso reduced sodium taco seasonings)
Boboli 12” Whole Wheat Thin Pizza Crust
1/2 cup chunky salsa (I used hot)
2 tbsp taco sauce (I used medium)
1/3 cup canned black beans, drained and rinsed
3/4 cup reduced fat 2% shredded sharp cheddar cheese
4 medium black olives, sliced
2 tbsp Chopped Green Chilies
Preheat oven to 450 degrees
In a large skillet, brown the ground beef over medium-high heat, add taco seasoning and stir to thoroughly combine. Set aside.
In a small bowl, combine the salsa and taco sauce and stir together. Spread the mixture evenly across the surface of the pizza crust, leaving at least a ½ inch edge around the outside. Sprinkle the black beans across the top of the salsa layer and then follow with the reserved taco meat. Sprinkle the cheese evenly across the top and then follow with the sliced olives and chopped chilies.
Place pizza onto the oven rack and bake for 8-10 minutes. Remove from oven, slice, and Enjoy!
Yields 6 slices