Come
& Eat! Summer 2001, p. 61
1 (10 oz.) can refrigerated pizza crust
½ lb. lean ground beef
¼ teaspoon salt
1/8 teaspoon pepper
1 (16-oz.) can refried beans
1 cup thick ‘n chunky salsa
1 (11-oz.) can Mexicorn, well drained
4 oz. (1 cup) shredded Cheddar cheese
1 cup shredded lettuce
1 medium tomato, chopped
½ cup sliced green onions, if desired
Heat oven to 400F. Grease 12-inch pizza pan. Unroll
dough; place in greased pan. Starting at center, press out dough with hands.
Bake at 400F. for 9 to 11 minutes or until crust begins to brown.
Meanwhile, in medium skillet, brown ground beef with
salt and pepper over medium-high heat for 5 to 7 minutes or until thoroughly
cooked, stirring frequently. Drain.
Remove crust from oven. Spread refried beans evenly
over partially baked crust. Spread ½ cup of the taco sauce over beans.
 |
| I was working with a store-bought gluten-free pizza crust that I think was smaller than the recipe intended. I could only fit, like, half the can of beans on there. |
Top with
ground beef mixture, corn and cheese.
Return to oven; bake an additional 12 to 15 minutes or
until cheese is melted and crust is golden brown. Top with lettuce, tomatoes,
and onions.
 |
| Such cheerful colors! |
Serve with remaining ½ cup taco sauce.
 |
| And it's piled so high with toppings! |
My Rating: 4/5 "This pizza was nicely savory, but the corn, cheese, and tomatoes added wonderful cooling elements as well. It's certainly a mouthful, and it's very filling. I was uncomfortably full at the end of my serving, but it tasted so pleasant I didn't want to stop eating!"
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