Lindas Mexican Veggie Pizza Recipes

LINDA'S MEXICAN PIZZA

I love making this pizza, which started out as an experiment, and quickly became a favorite in my house... If you like Mexican, you will LOVE this tasty pizza! This pizza is a little on the hot side, so adjust the jalapenos and juice accordingly. If you don't like real hot, use the Pepperocini peppers and juice instead of the Jalapenos. It gives it a nice zip, but no where near as hot as the jalapenos.

Provided by Lindas Busy Kitchen

Categories Spicy

Time 25m

Yield 8 slices

Number Of Ingredients 8

Linda's Mexican Pizza image

Steps:

Mix pizza sauce, and salsa together. Add Jalapeno juice, and mix well.
Pour on pizza shell, and spread out to edge of pizza shell.
Spread jalapenos all around, on top of sauce.
Spread black olives on top of pizza.
Spread onion on top of pizza.
Sprinkle cheese all over top of pizza, spreading to cover all.
Cook at 425 for 15-20 minutes.

Nutrition Facts : Calories 114, Fat 7.9, SaturatedFat 3.9, Cholesterol 22.2, Sodium 345.5, Carbohydrate 4.4, Fiber 1.1, Sugar 1.8, Protein 6.7

Ingredients

1 (12 inch) homemade prepared pizza crust or 1 (12 inch) store bought prepared pizza crust
1/4 cup pizza sauce, your favorite
1/4 cup chunky salsa, I use Pace
2 tablespoons jalapeno juice, from pickled jalapeno pepper jar or 2 tablespoons pepperocini juice, from pickled pepperocini pepper jar
1 -2 jalapenos (pickled, chopped or sliced) or 20 -25 pepperoncini peppers, slices (pickled)
1 (4 ounce) can sliced black olives, drained well
1 large slice onion, chopped fine
2 cups cheddar cheese or 2 cups mexican cheese

MEXICAN VEGETABLE PIZZA

Hold the pepperoni! From North Tonawanda, New York, Barbara Nowakowski shares a change-of-pace pizza that's big on veggie flavor. Topped with black beans, red tomato, golden corn and green pepper, it's as colorful as it is tasty. She suggests spicing up you next party light lunch or dinner with zesty slices.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

Mexican Vegetable Pizza image

Steps:

In a nonstick skillet coated with cooking spray, combine the onion, chili powder, cumin, cinnamon and water. Cover and cook for 3-4 minutes. Remove from the heat; stir in beans and chilies. , Transfer half of the bean mixture to a food processor; cover and process until almost smooth. Spread pureed bean mixture over the crust. Spread with salsa. Top with half of the cheese and remaining bean mixture. Sprinkle with tomato, corn, green pepper, olives and remaining cheese. Bake at 450° for 10-12 minutes or until crust is golden brown. Serve with sour cream.

Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 692mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

Ingredients

1/2 small onion, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 tablespoon water
1 can (15 ounces) black beans, rinsed and drained
1/4 cup canned diced green chilies
1 prebaked 12-inch pizza crust
1 cup salsa
1 cup shredded reduced-fat cheddar cheese, divided
3/4 cup chopped fresh tomato
1/2 cup frozen corn, thawed
1/2 cup chopped green pepper
3 tablespoons sliced ripe olives, drained
1/2 cup reduced-fat sour cream