Tex Mex Pizza Food

TEX MEX PIZZA

Tex Mex Pizza image

This is quite tasty and very different from the normal pizza. It's also healthy -- the nutritional info says that a piece has 250 calories, 7 g fat, 31 g carbs, and 17 g protein.

Provided by wife2abadge

Categories One Dish Meal

Time 48m

Yield 2 pizzas, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon cornmeal
1 loaf frozen bread dough, thawed
1/2 lb ground sirloin
1 medium onion, chopped
1 yellow sweet pepper, chopped
1 garlic clove, minced
1 (16 ounce) can fat-free refried beans
1 cup salsa
1 (4 ounce) can chopped green chilies
2 teaspoons chili powder
2 cups reduced-fat Mexican cheese blend, shredded
2 medium tomatoes, chopped
2 cups lettuce, shredded

Steps:

Coat two 12-inch pizza pans with nonstick cooking spray and sprinkle with cornmeal.
Divide the bread dough in half and roll each portion into a 12-inch circle.
Transfer to prepared pans and build up edges slightly.
Prick dough thoroughly with a fork.
Bake at 425 degrees for 12 minutes or until slightly browned.
Meanwhile, in a skillet, cook the beef, onion, yellow pepper, and garlic over medium heat until the meat is no longer pink; drain.
Stir in refried beans, salsa, chilies, and chili powder; heat through.
Spread over the crusts; sprinkle with cheese.
Bake 6-7 minutes longer or until cheese is melted.
Top with tomatoes and lettuce; serve immediately.

Nutrition Facts : Calories 67.3, Fat 3.1, SaturatedFat 1.2, Cholesterol 12.7, Sodium 148.1, Carbohydrate 5.9, Fiber 1.3, Sugar 2.2, Protein 4.8

TEX-MEX STUFFED-CRUST PIZZA

Tex-Mex Stuffed-Crust Pizza image

Taco salad meets pizza in this quick-enough-for-a-weeknight dish. The surprise is in the crust -- a layer of gooey Cheddar cheese in every bite.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 pound prepared pizza dough, at room temperature
8 ounces sliced plus 1 cup grated medium Cheddar
2 tablespoons extra-virgin olive oil, plus more for brushing
12 ounces ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt
1 tablespoon tomato paste
1 cup refried beans, warmed
1/2 cup drained pico de gallo
3 cups finely shredded iceberg lettuce
1 small avocado, diced
1/4 cup sour cream
1/4 cup sliced black olives

Steps:

Preheat the oven to 425 F with a pizza stone on the bottom rack.
Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.

TEX-MEX PIZZAS

Tex-Mex Pizzas image

Provided by Rachael Ray : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 mushroom caps, thinly sliced
2 tablespoons sliced salad olives with pimento, drained
1 small onion, chopped
1 handful cilantro, chopped
1/2 small red bell pepper, seeded and diced
1 jalapeno, chopped
2 tubes refrigerated pizza dough (found on dairy aisle)
1 1/2 cups prepared salsa, any variety (I like smoky chipotle salsa)
8 ounces smoked cheddar, shredded
1/2 pound chorizo, casing removed and sausage thinly sliced
1 cup shredded Monterey Jack (found on dairy aisle)

Steps:

Preheat oven to 450 degrees F.
Combine first 6 ingredients in a bowl and mix.
Press out 2 pizza shells on 2 cookie sheets. Spread 3/4 cup salsa on each pie and top with each pie with half of the shredded smoked cheese. Top each pie with half the vegetable blend and half of the sliced chorizo. Top with the shredded Monterey Jack and bake the pizzas for 15 minutes, until cheese is golden and toppings tender. Cut pizzas into squares and serve.

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