Mexican Pizza

Crusty Pizza Dough (see recipe below) or any unbaked, low fat, pizza shell
1 16-oz. Can refried beans
2 tsp. Fajita seasoning
6 slices fat free cheese singles, sharp cheddar flavor
1 to 2 c. Bottled chunky salsa
2 scallions with tops, sliced
1 c. Lettuce, chopped
1 jalapeno pepper, chopped
1 c. Nonfat sour cream


Make pizza dough. Bake for 3 minutes in a 400 F oven. Remove from oven and top in this order: cheese singles; refried beans; fajita seasoning. Return to oven and bake until pizza crust turns light brown and is baked. Remove from oven and cut into 8 slices. Place lettuce, salsa, jalapeno, scallions and sour cream out in bowls for everyone to choose their own topping. Serve warm.


Crusty Pizza Dough
(for a 1 1/2-pound bread machine)
1 c. Water
1 Tbsp. Unsweetened applesauce
½ tsp. Salt
1 ½ c. All-purpose flour
1 ½ c. Whole wheat flour
1 ½ tsp. Yeast


Use the dough cycle (or the basic cycle on manual). Once dough has gone through the first rise & a full second kneading, remove the dough from the bread machine. Roll dough into a rectangle or circle (depending on your pizza sheet). Spray pan with a little Pam. Place dough on pan, turning any excess dough under to form a crust along the outer edge. For a thick & chewy crust, let rise 30 minutes before baking; for thin crust, bake right away. Bake in a preheated 500 F oven for 3 minutes. Remove and add sauce &
toppings. Bake for 5 to 7 minutes until crust begins to brown and any cheese is melted.