Mexican Pizza
This Mexican pizza is a fun twist on taco night.
Servings 4
Calories 794kcal
Cost $1.46 per serving
Equipment
Ingredients
For the Crust
- 1 cup warm water
- 1 1/2 tsp active dry yeast
- 2 tsp honey
- 3 tbs olive oil
- 3 cups white whole wheat flour
- 3/4 tsp salt
For the Taco Sauce
- 3/4 cup tomato sauce
- 1 1/2 tsp taco seasoning
For the Topping
- 1 red pepper
- 1 cup cooked pinto or black beans
- 1 cup corn
- 1 1/2 cups grated cheddar (4 ounces)
- 2 scallions chopped
- 1/2 cup salsa
- 1 avocado chopped
Instructions
- To make the crust, mix together the warm water, yeast, and honey. Let it sit for 5 minutes, then add the oil.
- In the bowl of a stand mixer, mix together the flour and the salt. Add the wet ingredients.
- With a dough hook, beat the mixture until a ball of dough forms. The dough should be well hydrated but not sticky. (It should be almost sticky.) If it’s sticky, add a little more flour. If it seems too dry, add a little more water.
- Divide the dough into four balls. Cover the dough and let it rise for 20-30 minutes.
- Preheat the oven to 425 degrees and grease 2 baking sheets.
- Roll out each piece of dough into a circle 1/8 inch thick and place them on the cookie sheets. Top the dough with the taco sauce, followed by the red pepper, beans, corn, and cheese.
- Bake for 8 to 12 minutes, until cheese is melted. If you overcook it, the crust will be dry.
- Sprinkle with scallions, salsa, and avocado. Serve warm.
Nutrition
Calories: 794kcal | Carbohydrates: 98g | Protein: 32g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 44mg | Sodium: 1181mg | Potassium: 988mg | Fiber: 20g | Sugar: 10g | Vitamin A: 1945IU | Vitamin C: 50mg | Calcium: 403mg | Iron: 5mg
