We had this pizza last week and have been enjoying the leftovers too. We love pizza and it's great to have a mexican style pizza.
1 - 12 inch thin-crust Italian bread shell (10 oz Boboli) or Italian flat bread (12.5 oz focaccia)
8 oz. Monterey Jack cheese with peppers or Monterey Jack cheese, shredded (2 cups)
1 - 15 oz. can black beans, rinsed and drained
1 - 11 oz. can whole kernel corn with red and green peppers, drained
2 to 5 T. chopped pickled jalapeno peppers (optional - I do not use these)
Preheat oven to 425 degrees F. Place crust on an ungreased pizza pan or cookie sheet. Sprinkle with half of the cheese, all of the beans, corn and jalapeno peppers, if desired. Top with remaining cheese. Bake for 20 minutes or until heated through and cheese is melted. Let stand 5 minutes before cutting to serve. Makes 6 servings.
** We added salsa to the top when served. Also could add sliced/diced/shredded chicken. **
No comments:
Post a Comment