Grilled Mexican Pizza

For an easy weeknight dinner or a backyard barbecue, this Mexican pizza recipe puts a spin on a classic dish everyone loves.

Reprinted with permission from The Good Housekeeping 400 Calorie Vegetarian 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.

Grilled Mexican Pizza

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    1/2 cup prepared black bean dip 2 tablespoons fresh lime juice
    1 large thin pizza crust 2 cups shredded romaine lettuce
    1/2 cup shredded Mexican cheese blend 1/4 teaspoon grated lime peel
    1 ripe avocado, cut into chunks 1 ripe medium tomato, chopped


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    • 1

      Prepare outdoor grill for covered, direct grilling over medium heat. (Or preheat oven to 450°F.)

    • 2

      Spread black bean dip evenly on crust, leaving ½-inch border; sprinkle with cheese. Place crust on hot grill rack; cover and grill until grill marks appear, 8 to 9 minutes. (Or place crust on ungreased cookie sheet. Bake 8 to 10 minutes or until cheese melts.)

    • 3

      Meanwhile, gently stir avocado with 1 tablespoon lime juice. Toss romaine with lime peel and remaining juice.

    • 4

      Top cooked pizza with romaine mixture and tomato, then with avocado. Cut into slices.

    nutritional information

    4 g
    15 g
    Saturated Fat:
    4 g
    34 g
    13 g
    520 mg
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