Tostada Pizza
Recipe from Better Homes and Gardens

This fusion tostada pizza is piled with beef, beans, and cheese. Make it super fast by starting with refrigerated pizza dough.


Tostada Pizza


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Total Time: 40 mins
Servings: Makes 6 servings
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Ingredients
 
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  • 1  pound  lean ground beefOn Sale
  • 3/4  cup  waterOn Sale
  • 1  4-ounce  can diced green chile peppers, drainedOn Sale
  • 2  tablespoons  taco seasoning mixOn Sale
  • 1  teaspoon  chili powderOn Sale
  • 1  tablespoon  cornmealOn Sale
  • 1  13.8-ounce package  refrigerated pizza doughOn Sale
  • 1  15-ounce can  pinto beans, rinsed and drainedOn Sale
  • 1  cup  shredded cheddar or Monterey Jack cheese (4 ounces)On Sale
  • 1  cup  shredded lettuceOn Sale
  • 1  medium  tomato, choppedOn Sale
  • 1/2  cup  thinly sliced green onions (4)On Sale
  •     Bottled taco sauce (optional)On Sale
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Directions
1.
In a large skillet cook ground beef until brown. Drain off fat. Stir in the water, chile peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone.
2.
Meanwhile, preheat oven to 400 degrees F. Grease a baking sheet and sprinkle with the cornmeal. Unroll pizza dough onto the baking sheet. Bake for 5 minutes.
3.
In a small bowl mash pinto beans with a fork. Spread beans over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with the cheese. Bake 1 to 2 minutes more or until cheese is melted. Top with lettuce, tomato, and green onions. Cut into 12 pieces. If desired, serve with taco sauce.
4.
Makes 6 servings
5.
Taco Pizza: Prepare as above, except add crushed tortilla chips or corn chips to the toppings. In desired, serve with dairy sour cream. Per 2 pieces: 470 cal., 20 g total fat (8 g sat. fat), 67 mg chol., 989 mg sodium, 47 g carbo., 6 g fiber, 29 g pro. Daily Values: 24% vit. A, 23% vit. C, 22% calcium, 24% iron Exchanges: 3 Starch, 3 Medium-Fat Meat, 1/2 Vegetable
Nutrition information
Calories 423, Total Fat 17 g, Saturated Fat 7 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 67 mg, Sodium 939 mg, Carbohydrate 41 g, Total Sugar 2 g, Fiber 6 g, Protein 28 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 20%, Iron 23%. Exchanges: Vegetable .5, Starch 2.5, Medium-Fat Meat 3. Percent Daily Values are based on a 2,000 calorie diet
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