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Mexicali Pizza

Courses: Pizzas
Serves: 12 people

Recipe Ingredients

6   English muffins - split and toasted
  Sauce
1/2 teaspoon 2.5mlOlive oil
8 oz 227gMushrooms - sliced
1 cup 146g / 5.1ozBell peppers - chopped
1/2 cup 31g / 1.1ozOnions - chopped
14 1/2 oz 411gCrushed tomatoes - undrained
8 oz 227gNo-salt-added tomato sauce
2 tablespoons 30mlPizza seasoning
1 1/2 teaspoons 7.5mlSalt
1 teaspoon 5mlGranulated sugar
1 teaspoon 5mlOregano
1 teaspoon 5mlBasil
1/4 teaspoon 1.3mlBlack pepper
  Toppings
16 oz 454gDark red kidney beans - drained and washed
1/2 cup 31g / 1.1ozOnions - chopped
1 tablespoon 15mlBell peppers - chopped
12   Low-fat tortilla chips
2 cups 292g / 10ozLow-fat Monterey Jack cheese - grated
1 tablespoon 15mlChili powder

Recipe Instructions

Preheat oven to 425F.

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 through.

Source:
Van den Bergh Foods, Inc.

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