Wild West Pizza
Pita bread pizzas topped with low-fat ham, beans, corn, green onion, bell pepper, tomatoes and pepper Jack cheese.
Vegetable cooking spray
2 ounces sliced low-fat ham, cut into 3-inch strips - divided use
1 (15-ounce) can light red kidney beans or pinto beans, rinsed, drained
2 cup frozen, thawed or canned, drained whole kernel corn
3 cup sliced green onions and tops
3 cup chopped red or green bell pepper
4 to 6 ounces pepper Jack or mozzarella cheese, shredded - divided use
1 teaspoon dried oregano leaves
4 pita breads
2 medium tomatoes, chopped
- Spray small skillet with cooking spray; heat over medium heat until hot. Add ham and spray with cooking spray; cook over medium heat, stirring frequently, until browned and crisp, 2 to 3 minutes.
- Coarsely mash beans; stir in corn, onions, bell pepper, the cheese, and oregano. Season to taste with salt and pepper. Spread mixture evenly on pita breads; top with tomatoes and sprinkle with salt and pepper.
- Bake pizzas on cookie sheet at 400°F (220°C) until hot through, about 10 minutes. Sprinkle with cheese and remaining ham; bake until cheese is melted, 2 to 3 minutes.
Makes 4 servings.
Recipe provided courtesy of The Bean Education & Awareness Network.