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Pinto Pizza Ole'

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Recipe

 

Yield

1 pizza

Prep

20 min

Cook

30 min

Ready

50 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups pinto beans
cooked, divided
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1 pound ground beef
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1 cup onions
chopped, divided
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8 ounces tomato sauce
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2 teaspoons chili powder
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1 teaspoon cumin
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½ teaspoon salt
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1 pound bread dough
frozen, thawed
½ cup green bell peppers
chopped
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½ pound monterey jack cheese
grated
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1 x red pepper flakes
to taste
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1 x guacamole
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Ingredients

Amount Measure Ingredient Features
473 ml pinto beans
cooked, divided
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453.6 g ground beef
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237 ml onions
chopped, divided
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231.2 ml/g tomato sauce
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1E+1 ml chili powder
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5 ml cumin
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2.5 ml salt
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453.6 g bread dough
frozen, thawed
118 ml green bell peppers
chopped
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226.8 g monterey jack cheese
grated
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1 x red pepper flakes
to taste
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1 x guacamole
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Directions

To make this pizza meatless, omit the beef and increase the beans to 3 cups, mashing 2 cups.

Mash 1 cup of the beans; set aside remaining cup.

Brown beef with ½ cup onion in large skillet.

Stir in mashed beans, tomato sauce, chili powder, cumin and salt.

Simmer 10 minutes.

Pat or roll dough to cover bottom of greased 14-inch pizza pan.

Spread with bean-beef mixture.

Top with remaining onion, green pepper, reserved whole beans and cheese.

Sprinkle with red pepper flakes.

Bake in pre-heated 400-degree F oven for 15 minutes or until crust is browned.

Cut into wedges.

Top each serving with a dollop of guacamole.

Guacamole: Mash 1 medium avocado with 1 clove minced garlic and 1 tablespoon lemon juice.

Add liquid red pepper sauce and salt to taste.

Stir in ¼ cup chopped tomatoes.

Cover with plastic and chill until ready to serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 525g (18.5 oz)
Amount per Serving
Calories 96340% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 1473mg 61%
Total Carbohydrate 28g 28%
Dietary Fiber 10g 40%
Sugars g
Protein 115g
Vitamin A 22% Vitamin C 46%
Calcium 60% Iron 53%
* based on a 2,000 calorie diet How is this calculated?
 

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