Tex-Mex Pizza

Total Time
20 min
5 min
15 min
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.


pizza dough mix

10 oz, or 1 prebaked thin pizza crust

fat free salsa

½ cup(s)

canned black beans

15 oz, rinsed and drained

Weight Watchers Reduced Fat Mexican style blend shredded cheese

½ cup(s)

uncooked onion(s)

½ medium, chopped

chili powder

½ tsp

fat free sour cream

½ cup(s), (optional)


  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, if using, and serve at once. Yields 1/4 pizza per serving.


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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