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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe combines our love of pizza and Mexican food. I basically adapted a layered dip recipe and re-created it in pizza form. It has become a favorite for any busy day...and it's meatless, too.Gail Eltgroth, Austin, Texas Ingredients:
1 tube (11-1/2 ounces) refrigerated corn bread twists |
1 can (16 ounces) refried beans |
1 can (4 ounces) chopped green chilies |
2 cups (8 ounces) shredded colby-monterey jack cheese or mexican cheese blend |
1 can (2-1/4 ounces) sliced ripe olives, drained |
chopped tomatoes, salsa and sliced green onions, optional |
Directions:
1. Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives.
2. Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired. Yield: 6 servings.
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