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Photo of Tex-Mex pizza by WW

Tex-Mex pizza

7
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
The Tex-Mex craze of the eighties led to some wild, and sometimes forgettable, experimentation. Here’s one combination that worked nicely: Pizza meets quesadilla.

Ingredients

Whole wheat thin pizza crust

10 oz, 12-inch store-bought precooked crust

Fat free salsa

½ cup(s)

Canned black beans

15 oz, rinsed and drained

Shredded reduced-fat Mexican-style cheese

⅔ cup(s)

Red onion

½ medium, thinly sliced

Chili powder

½ tsp(s)

Reduced-fat sour cream

4 tbsp(s)

Cilantro

¼ cup(s), leaves (optional)

Instructions

  1. Preheat the oven according to the directions for the crust you are using.
  2. Spread the salsa over the crust. Top with the beans, cheese, and onion; sprinkle with the chili powder. Bake until the crust is golden, the cheese is bubbling, and the onion has started to brown, 10–15 minutes.
  3. Top with dollops of the sour cream, slice into 8 pieces, garnish with the cilantro, and serve immediately.
  4. Serving size: 2 slices

Notes

This pizza is particularly freezer-friendly, so why not make a double batch and keep the extra one on hand for quick meals? Just allow 5 to 10 minutes extra baking time when you put a frozen pizza in the oven, and add the sour cream, if using, just before serving.

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