Lindas Mexican Veggie Pizza Food

LINDA'S MEXICAN PIZZA

Linda's Mexican Pizza image

I love making this pizza, which started out as an experiment, and quickly became a favorite in my house... If you like Mexican, you will LOVE this tasty pizza! This pizza is a little on the hot side, so adjust the jalapenos and juice accordingly. If you don't like real hot, use the Pepperocini peppers and juice instead of the Jalapenos. It gives it a nice zip, but no where near as hot as the jalapenos.

Provided by Lindas Busy Kitchen

Categories Spicy

Time 25m

Yield 8 slices

Number Of Ingredients 8

Ingredients

1 (12 inch) homemade prepared pizza crust or 1 (12 inch) store bought prepared pizza crust
1/4 cup pizza sauce, your favorite
1/4 cup chunky salsa, I use Pace
2 tablespoons jalapeno juice, from pickled jalapeno pepper jar or 2 tablespoons pepperocini juice, from pickled pepperocini pepper jar
1 -2 jalapenos (pickled, chopped or sliced) or 20 -25 pepperoncini peppers, slices (pickled)
1 (4 ounce) can sliced black olives, drained well
1 large slice onion, chopped fine
2 cups cheddar cheese or 2 cups mexican cheese

Steps:

Mix pizza sauce, and salsa together. Add Jalapeno juice, and mix well.
Pour on pizza shell, and spread out to edge of pizza shell.
Spread jalapenos all around, on top of sauce.
Spread black olives on top of pizza.
Spread onion on top of pizza.
Sprinkle cheese all over top of pizza, spreading to cover all.
Cook at 425 for 15-20 minutes.

Nutrition Facts : Calories 114, Fat 7.9, SaturatedFat 3.9, Cholesterol 22.2, Sodium 345.5, Carbohydrate 4.4, Fiber 1.1, Sugar 1.8, Protein 6.7

LINDA'S MEXICAN VEGGIE PIZZA

Linda's Mexican Veggie Pizza image

I always make these for pot lucks, or when I need an appetizer for a special occasion... They are a BIG HIT, and I always make them for the holidays to munch on before dinner! You can also omit the taco seasoning mix and salsa and use 1 pkg. Seven Seas Ranch Dip mixed in with the cream cheese instead, to make just a regular Veggie Pizza. It is also very good!

Provided by Lindas Busy Kitchen

Categories Vegetable

Time 56m

Yield 48 squares

Number Of Ingredients 10

Ingredients

2 (8 ounce) packages refrigerated crescent dinner rolls
2 (8 ounce) packages cream cheese, softened
1 (1 1/4 ounce) packet taco seasoning mix
1 cup taco sauce (I use Ortega Thick And Smooth Med (hot)
2 carrots, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup fresh broccoli, heads finely chopped
1/2 small onion, finely chopped
1 cup black olives, finely chopped

Steps:

Preheat oven to 375.
Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
Spread the mixture over the cooled crust.
Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
Chill in the refrigerator approximately 1 hours.
Cut into bite-size squares to serve.

VEGETARIAN MEXICAN PIZZA

Vegetarian Mexican Pizza image

Vegetarian Mexican Pizza is a deliciously quick and easy dinner made from simple everyday ingredients. Make your own pizza crust or use store-bought, and load it up with corn, smashed black beans and red bell peppers.

Provided by Cassie Heilbron

Categories Dinner

Time 20m

Number Of Ingredients 8

Ingredients

1 teaspoon Olive Oil
400g / 14.5oz can Black Beans, drained and rinsed
2 large Pizza Bases (see notes)
1/2 cup Tomato Paste
1/2 Brown / Yellow Onion, finely diced
1/2 Red Capsicum / Bell Pepper, finely diced
1/2 cup Corn Kernels (fresh or frozen)
1 1/2 cups Shredded Mozzarella Cheese (or more, to taste)

Steps:

Preheat the oven to 200C / 390F and prepare two baking trays lined with a silicone mat or baking paper.
Heat oil in a small saucepan on medium heat, then add black beans and cook, stirring regularly, for a few minutes until soft. Pour the beans into a bowl and mash them up with a fork.
Put pizza bases on the prepared trays and spread tomato paste over your pizza bases. Next, scatter toppings over the base in this order - onion, capsicum / bell pepper, black beans, corn and cheese.
Place the trays in the oven and cook for 15 minutes, or until cheese is melted and golden.

Nutrition Facts : Calories 232 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 8 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 507 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

MEXICAN VEGETABLE PIZZA

Mexican Vegetable Pizza image

Hold the pepperoni! From North Tonawanda, New York, Barbara Nowakowski shares a change-of-pace pizza that's big on veggie flavor. Topped with black beans, red tomato, golden corn and green pepper, it's as colorful as it is tasty. She suggests spicing up you next party light lunch or dinner with zesty slices.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1/2 small onion, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 tablespoon water
1 can (15 ounces) 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 tablespoons sliced ripe olives, drained
1/2 cup reduced-fat sour cream

Steps:

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 at 450° for 10-12 minutes or until crust is golden brown. Serve with sour cream.

Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 692mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

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Lindas Mexican Veggie Pizza Food

LINDA'S MEXICAN PIZZA

LINDA'S MEXICAN VEGGIE PIZZA

VEGETARIAN MEXICAN PIZZA

Vegetarian Mexican Pizza is a deliciously quick and easy dinner made from simple everyday ingredients. Make your own pizza crust or use store-bought, and load it up with corn, smashed black beans and red bell peppers.

MEXICAN VEGETABLE PIZZA

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