Meatless Mexican Pizza

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For this month's Secret Recipe Club, I was assigned Desiree's blog, Steak and Potatoes Kinda Gurl. Her blog started off as a way for her to keep track of restaurants she reviewed, and then she slowly started added her own recipes to her blog. And I'm glad she did--her recipes are right up my alley and I love her pictures. You should check her out!

I decided to go with a meatless option this month since I recently created a new "Vegetarian" label on my site. This was requested a while ago, and I finally got around to sorting all my recipes that fit the criteria. And when I say this pizza doesn't even need the ground beef--I mean it. The refried beans act as the sauce and I love the cool contrast of all the fresh vegetables. The crisp romaine has to be my favorite part, although the lime-marinated grilled corn and avocado are right up there. This is a pizza that both meat and non-meat lovers will enjoy!

 

Printable Recipe

Ingredients

• 1 (10-12 inch) ready-made thin pizza crust
• 1 (15 oz.) can fat-free refried beans
• 1 cup Mexican cheese, shredded
• 1 corn on the cob
• 1/2 red onion, diced and divided
• 1 avocado, diced
• 2 tbsp. fresh lime juice 
• 1 cup romaine lettuce, shredded
• 1 medium tomato, diced

Preheat oven to 400 degrees F. Spray a baking sheet and roll out pizza crust. Bake in preheated oven for 5 minutes. 

Meanwhile, grill corn until charred and cooked. Using a knife, cut off grilled corn kernels into a bowl.

Spread refried beans evenly onto partially baked crust, leaving 1/2-inch border. Sprinkle with cheese and half of the diced red onions. Place in oven for an additional 6-10 minutes, or until crust is golden.

Meanwhile, gently stir avocado with 1 tbsp. lime juice. Toss corn with remaining 1 tbsp. lime juice.

Top cooked pizza with romaine, tomato, avocado, remaining diced onions, and corn mixture.

Source: Adapted from Steak and Potatoes Kinda Gurl