Southwestern Taco Pizza
I think I’ve found a way to turn a taco into just about everything but I can’t take full credit for this one… credit goes to my mom and dad.
Servings: 4 people
Ingredients
- 1 pound pizza dough at room temperature
- 1 cups WGC chipotle salsa
- 2 cups shredded Monterey jack cheese
- 1 cup black beans
- 1 cup corn kernels
- 1 cup sliced red pepper pepper
- 1 cup sliced poblano pepper
- 1 jalapeño thinly sliced
Garnishes
- Sliced scallion
- Cilantro
- Red pepper flakes
- Cilantro
- Kosher salt
- Freshly cracked black pepper
Instructions
- Pre-heat your oven to 450 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
- Divide the dough into 2 equal pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
- Once your 2 pizza doughs are flat and ready to be cooked, spread the salsa on top of each dough.
- Sprinkle the tops of each pizza with Monterey jack cheese and season with salt and pepper. Sprinkle the black beans, corn, chopped peppers and jalapeño slices. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden.
- Remove pizza from the oven and top with scallions, cilantro, red pepper flakes and salt and pepper. Season as needed and serve.
Notes
Make your own dough or grab some at the deli counter. It's so easy to keep some in the fridge at all times!
Nutrition
Calories: 611kcal | Carbohydrates: 79g | Protein: 29g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 1672mg | Potassium: 573mg | Fiber: 9g | Sugar: 14g | Vitamin A: 2109IU | Vitamin C: 84mg | Calcium: 459mg | Iron: 5mg