Jefferson County Recipe of the Day: Mexican Vegetable Pizza

This dish makes a great appetizer for your holiday gatherings!

Mexican Vegetable Pizza


1/2 small onion, chopped
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 tbsp. water
1 – 15 oz. can 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 tbsp. sliced ripe olives, drained
1/2 cup reduced-fat sour cream


~Preheat oven at 450°.

~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 for 10 to 12 minutes.

~Serve with sour cream.

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