Mexicali pizza (low-fat)

Yield: 12 Servings

Measure Ingredient
6 \N English muffins; split and toasted
½ teaspoon Olive oil
8 ounces Mushrooms; sliced
1 cup Bell peppers; chopped
½ cup Onions; chopped
1 can (14.5-oz) crushed tomatoes; undrained
1 can (8-oz) no-salt-added tomato sauce
2 tablespoons Pizza seasoning
1½ teaspoon Salt
1 teaspoon Granulated sugar
1 teaspoon Oregano
1 teaspoon Basil
¼ teaspoon Black pepper
1 can (16-oz) dark red kidney beans; drained and washed
½ cup Onions; chopped
1 tablespoon Bell peppers; chopped
12 \N Low-fat tortilla chips
2 cups Low-fat Monterey Jack cheese; grated
1 tablespoon Chili powder



Date: Tue, 19 Mar 1996 16:05:07 -0700 From: matejka@... (Anita A. Matejka) Recipe By: Van den Bergh Foods, Inc.

I made this with a regular pizza crust and it turned out well. I also used fat-free cheddar cheese with the low-fat Monterey Jack cheese which also tasted great! Enjoy:-)

Preheat oven to 425. To prepare sauce, heat oil in a skillet, cook mushrooms, peppers, and onions until tender. Add tomatoes, tomato sauce, pizza seasoning, salt, sugar, oregano, basil, and black pepper. Simmer all ingredients until bubbling; 15 minutes. Spoon 1½ tablespoons sauce on each toasted english muffin half. Evenly top with beans, remaining onions, bell peppers, tortilla chips, and cheese. Sprinkle with chili powder. Bake for 12 minutes or until heated thorugh.

Per serving: 324 Calories; 9g Fat (22% calories from fat); 21g Protein; 49g Carbohydrate; 27mg Cholesterol; 1231mg Sodium NOTES : * A 14 ounce jar of pizza sauce may be substituted.



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