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.
|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|
Prepare outdoor grill for covered, direct grilling over medium heat. (Or preheat oven to 450°F.)
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.)
Meanwhile, gently stir avocado with 1 tablespoon lime juice. Toss romaine with lime peel and remaining juice.
Top cooked pizza with romaine mixture and tomato, then with avocado. Cut into slices.
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