Mexican Pizza
Adapted from
Bridgford, Home Baking Collection
12 servings
| 1 lb frozen white bread dough, thawed | 1 c low-fat cheddar cheese, shredded | ||
| 1/2 c onions, chopped | 4 ozs Monterey Jack cheese, shredded | ||
| 1/2 c bell peppers, chopped | 16 ozs canned dark red kidney beans, drained | ||
| 1 lb ground chicken breast skinless | 4 ozs canned green chiles, diced | ||
| 1 1/4 ozs low-sodium taco seasoning mix |
Preheat oven to 400. Prepare a 12" pizza pan with cooking spray; set aside. In a skillet, cook onions, bell peppers, and chicken. Cook until vegetables are tender and chicken is no longer pink. Stir in seasoning mix. Mix well and set aside. On a lightly floured surface, roll dough out to fit prepared pan. Place dough in pan, pressing to fit edges. Bake for 15 minutes. Remove from oven. Sprinkle half cup of each cheese over crust. Top with taco meat, beans, and chiles. Sprinkle with remaining cheese. Reduce oven temperature down to 375. Bake whole pizza for 20 minutes or until cheese is bubbly and crust edges are brown.
| Calories | 251 | %CFF | 22 % | |
| Total Fat | 6 g | Saturated Fat | 2 mg | |
| Protein | 17 g | Cholesterol | 33 g | |
| Carbohydrates | 26 g | Sodium | 578 mg | |
| Sugars | 3 g | Fiber | 3 g | |
|
4.3 WW Points | ||||
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