Mexican Tortilla Pizza
Prep: 20 minutes
Bake: 8 minutes • Serves: 4
Nonstick cooking spray
1 tablespoon Filippo Berio® olive oil
1/2 small white onion, chopped
1/2 small orange bell pepper, chopped
1/2 cup fat-free refried beans
1 teaspoon salt-free taco seasoning
3/4 cup Crystal Farms® shredded low-moisture part-skim mozzarella cheese
12 grape tomatoes, halved
1 medium avocado, peeled, pitted and chopped
1/4 cup Oikos® plain nonfat Greek yogurt
1/4 cup Pace® chunky mild or medium salsa
1.Preheat oven to 400°. Place tortillas on rimmed baking pan; spray both sides with cooking spray and bake 4 minutes or until lightly browned.
2.In large skillet, heat oil over medium heat. Add onion and pepper; cook 5 minutes or until tender-crisp, stirring occasionally.
3.Spread beans over tortillas; top with seasoning, cheese, tomatoes and onion mixture. Bake pizzas 4 minutes or until tortillas are golden brown and cheese is melted.
4.Cut each pizza into 4 wedges; serve topped with avocado, yogurt and salsa.
Approximate nutritional values per serving (1 pizza):
350 Calories, 19g Fat (5g Saturated), 14mg Cholesterol, 565mg Sodium,
36g Carbohydrates, 9g Fiber, 3g Sugars, 0g Added Sugars, 13g Protein
Smart Swaps:
Use reduced-fat or dairy-free cheese to fit your dietary needs. For a crispier crust, bake the tortilla directly on the oven rack.
