Mexican Vegetable Pizza Recipes

VEGETARIAN MEXICAN PIZZA

Steps:

• Preheat the oven to 200C / 390F and prepare two baking trays lined with a silicone mat or baking paper.
• Heat oil in a small saucepan on medium heat, then add black beans and cook, stirring regularly, for a few minutes until soft. Pour the beans into a bowl and mash them up with a fork.
• Put pizza bases on the prepared trays and spread tomato paste over your pizza bases. Next, scatter toppings over the base in this order - onion, capsicum / bell pepper, black beans, corn and cheese.
• Place the trays in the oven and cook for 15 minutes, or until cheese is melted and golden.

MEXICAN PIZZA I

Steps:

• Heat the refried beans.
• In a large skillet, brown the ground beef. Stir in the seasoning packet.
• Preheat oven to 350 degrees F (175 degrees C).
• Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
• Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
• Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

LINDA'S MEXICAN VEGGIE PIZZA

Steps:

• Preheat oven to 375.
• Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
• Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
• Spread the mixture over the cooled crust.
• Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
• Chill in the refrigerator approximately 1 hours.
• Cut into bite-size squares to serve.

VEGETARIAN MEXICAN PIZZA

Steps:

• Preheat oven to 400°F.
• Heat 1/2 can of refried beans in a small sauce pot over medium/low heat, until soft and stirrable. Add the salsa and reduce heat to low, stirring occasionally to keep the black beans from drying out.
• Place the pizza round on a baking pan. Spread the black bean sauce over the crust, leaving a finger-hold's width along the edges (an offset spatula or sandwich spreader works really well here).
• Sprinkle the vegetables over the sauce evenly, followed by the cheese.
• Bake for 8-10 minutes (or according to the instructions of your pizza crust - the toppings will be okay, whatever the length).
• Top with the cilantro, and serve immediately.

MEXICAN VEGGIE PIZZA APPETIZER

Steps:

• Heat oven to 375°F.
• Separate dough into 8 triangles; place in 12-inch pizza pan sprayed with cooking spray, with short ends of triangles at edge of pan. Firmly press seams together to seal and form crust. Bake 9 to 11 min. or until golden brown; cool.
• Spread crust with cream cheese spread; top with remaining ingredients. Refrigerate.
• Cut into thin wedges or squares.

MEXICAN FLATBREAD PIZZAS

Steps:

• Heat oven to 400°F. Place flatbreads on ungreased cookie sheet. Spread 1 tablespoon salsa over each flatbread. Sprinkle evenly with cheese and olives.
• Bake 8 to 10 minutes or until cheese is melted and bread is crisp.
• Sprinkle pizzas with tomatoes and onions. Top with avocado slices.