Ingredients:1 16 ounce can kidney beans, rinsed and drained
3/4 cup salsa
1 - 12 inch thin crust pizza crust
1 1/2 cups reduced-fat shredded Cheddar cheese
1 yellow or green bell pepper, sliced into thin rings
1 red onion, sliced into thin rings
2 tbsp chopped cilantro or green onions
3/4 cup salsa
1 - 12 inch thin crust pizza crust
1 1/2 cups reduced-fat shredded Cheddar cheese
1 yellow or green bell pepper, sliced into thin rings
1 red onion, sliced into thin rings
2 tbsp chopped cilantro or green onions
Preparation:
Heat oven to 425 degrees.
Place 3/4 cup beans in small bowl and partially mash with potato masher or back of wooden spoon. Add salsa; mix well.
Spread bean mixture evenly over pizza crust. Top pizza with cheese, remaining beans, peppers and onions.
Place pizza on baking sheet; bake for 12 minutes or until cheese is melted and crust is golden brown.
Top with cilantro; cut into 12 thin wedges.
Enjoy your vegetarian taco pizza!
