Bean and Corn Pizza

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Bean and corn toppings turn pizza, a family favorite, into a healthy, high-fiber meal.

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Ingredients

  • 1 Tbs. cornmeal
  • 1 lg. thin-crust pizza crust (such as Boboli)
  • 1 can (16 oz) fat-free refried beans
  • 3/4 C. thick and chunky salsa
  • 4 oz. reduced-fat turkey kielbasa, thinly sliced, slices halved
  • 1/2 C. drained canned corn kernels
  • 1/4 C sliced scallions
  • 3/4 C. reduced-fat shredded Cheddar cheese
  • 2 Tbs. chopped cilantro

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Directions

Preheat oven to 450 F. Sprinkle pizza stone with cornmeal, and place pizza crust on top. Spread crust with refried beans, then with salsa. Top with kielbasa (if using), corn, and scallions. Place pizza stone with prepared crust on oven rack. Bake 10 minutes, sprinkle with cheese, then bake 2 minutes longer, or until cheese melts and bottom is crisp. Sprinkle with cilantro, and cut into 6 wedges. Makes 6 servings.

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