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Mexicali Pizza
Recipe By : Van den Bergh Foods, Inc.
Serving Size : 12 Preparation Time :0:10
Categories : Pizza
Amount Measure Ingredient -- Preparation Method
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6 english muffins -- split and toasted
----Sauce---- -- * see note
1/2 tsp olive oil
8 ozs mushrooms -- sliced
1 c bell peppers -- chopped
1/2 c onions -- chopped
14 1/2 ozs crushed tomatoes -- undrained
8 ozs no-salt-added tomato sauce
2 tbsps pizza seasoning
1 1/2 tsps salt
1 tsp granulated sugar
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
----Toppings----
16 ozs dark red kidney beans -- drained and washed
1/2 c onions -- chopped
1 tbsp bell peppers -- chopped
12 low-fat tortilla chips
2 c low-fat Monterey Jack cheese -- grated
1 tbsp chili powder
Preheat oven to 425. To prepare sauce, heat oil in a skillet, cook
mushrooms, peppers, and onions until tender. Add tomatoes, tomato sauce,
pizza seasoning, salt, sugar, oregano, basil, and black pepper. Simmer all
ingredients until bubbling; 15 minutes. Spoon 1 1/2 tablespoons sauce on
each toasted english muffin half. Evenly top with beans, remaining onions,
bell peppers, tortilla chips, and cheese. Sprinkle with chili powder. Bake
for 12 minutes or until heated thorugh.
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Per serving: 324 Calories; 9g Fat (22% calories from fat); 21g Protein; 49g
Carbohydrate; 27mg Cholesterol; 1231mg Sodium
NOTES : * A 14 ounce jar of pizza sauce may be substituted.
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Anita A. Matejka
Texas, USA
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