Wednesday, May 30, 2012

Weight Watchers Mexican Pizza

Makes 6 slices
5 Weight Watcher Points Plus per slice

3.25 oz uncooked 95% lean ground beef.  I browned a whole pound of the beef with taco seasoning for taco salads for work.

Weight out 3 oz cooked for this pizza
2 t reduced sodium taco seasoning (if you are going to cook the whole pound of beef use the whole packet)
Boboli 12" Whole Wheat Pizza Crust
1/2 cup chunky salsa (used mild)
2 T taco sauce (used medium)
1/3 cup canned black beans, drained and rinsed
3/4 cups reduced fat 2% shredded sharp cheddar cheese
4 medium black olives, sliced (I omitted the olives and replaced with green bell peppers)
1 medium sweet onion, sliced thinly

1.  Preheat the oven to 450 degrees.

2.  In a large skillet, brown the ground beef over medium-high heat, breaking up with a wooden spoon as it cooks.  Add taco seasoning and stir to thoroughly combine.  Set aside.

 3.  In a small bowl, combine the salsa and taco sauce and stir together.  Spread the mixture evenly across the surface of the pizza crust, leaving at least 1/2 inch edge around the outside.  Sprinkle the black beans across the top of the salsa layer and then follow with the reserved taco meat.  I then sprinkled chopped onions and peppers across the pizza crust. 

4.  Sprinkle the cheese evenly across the top and then follow with the sliced olives (optional).

5.  Place pizza on a foil covered baking sheet, a pre-heated pizza stone (my use) or straight onto the oven rack. Bake for 8 to 10 minutes (mine took 15).  Remove from the oven, slice and serve.

Thanks to Emily Bites for the recipe.

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