I am a pizza fanatic so I am always looking for ways to make this tasty treat a little healthier. I wanted to share this renovated recipe so that you can have your pizza and eat it too!
Southwest Mini Pizzas
Serves: 4
Whole wheat pita bread rounds make a great crispy base for these low-fat Mexican Style pizzas. These pizzas are also one of my favorite ways to use rotisserie chicken or leftover roasted chicken.
Ingredients:
• 4 whole wheat pita bread rounds, uncut
• 1 cup salsa
• 1 ½ teaspoon Silver Spring Habanera Mustard
• 1 cup shredded cooked chicken (can use Southwest seasoned)
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup frozen or canned sweet corn, thawed
• 1 cup reduced-fat Monterey Jack cheese
Instructions:
Preheat oven to 450 degrees. Place tortillas on a large baking sheet. Whisk together the salsa and Habanera mustard. Spread 1/4 cup of the salsa mix over each one. Divide and sprinkle remaining toppings, finishing with cheese. Bake for 8 minutes, until cheese is melted.
Low-fat or fat-free sour cream, salsa, cilantro to garnish if desired.
This recipe for Southwest Mini Pizzas is brought to you courtesy of personal chef Laurel Robertson. She is the owner of Dinner’s On, which is located right here in Altoona, Wisconsin! If you have a favorite healthy recipe, or a resource you like to use for healthy cooking, please share it. I am always looking for new ideas!