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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Loaded with toppings that include black beans and corn, this knife-and-fork pizza is packed with Southwest flavor and served with avocado and sour cream on the side. Get ready to make mouths water. Ingredients:
1/2 pound ground beef |
2/3 cup chopped red onion |
2 garlic cloves, minced |
1 cup salsa |
1 can (4 ounces) chopped green chilies, drained |
1 prebaked 12-inch pizza crust |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 cup canned black beans, rinsed and drained |
1/2 cup frozen corn, thawed |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 medium ripe avocado, peeled and cubed |
2 teaspoons lemon juice |
1/2 cup sour cream |
Directions:
1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in salsa and chilies.
2. Place crust on an ungreased pizza pan. Top with the beef mixture, cheese, beans, corn and olives.
3. Bake at 425° for 15-20 minutes or until edges are lightly browned and cheese is melted. Toss avocado with lemon juice. Serve pizza with avocado and sour cream. Yield: 8 slices.
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