Thursday, July 30, 2009

Mexican Pizza

I made this tonight and it was a HUGE hit. My 2 year old loved helping me too.

I used frozen pizza dough (half whole wheat) for a 12 in crust

I added: 3/4 can vegetarian refried beans, topped with a small can of mild rotel, sliced onions, a sprinkle of cumin, a sprinkle of oregano and topped with shredded cheese, the Mexican blend. I baked at 450 for about 10 minutes. I baked it too long and the crust was too crunchy.

It was really tasty and super filling, we had it with edamame and peas.

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