Mexicali Pizza

Recipe Ingredients

6		English muffins - split and toasted
		Sauce
1/2 teaspoon	2.5ml	Olive oil
8 oz	227g	Mushrooms - sliced
1 cup	146g / 5.1oz	Bell peppers - chopped
1/2 cup	31g / 1.1oz	Onions - chopped
14 1/2 oz	411g	Crushed tomatoes - undrained
8 oz	227g	No-salt-added tomato sauce
2 tablespoons	30ml	Pizza seasoning
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Granulated sugar
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Basil
1/4 teaspoon	1.3ml	Black pepper
		Toppings
16 oz	454g	Dark red kidney beans - drained and washed
1/2 cup	31g / 1.1oz	Onions - chopped
1 tablespoon	15ml	Bell peppers - chopped
12		Low-fat tortilla chips
2 cups	292g / 10oz	Low-fat Monterey Jack cheese - grated
1 tablespoon	15ml	Chili powder

Recipe Instructions

Preheat oven to 425F.

To prepare sauce, heat oil in a skillet, cook mushrooms, peppers, and onions until tender. Add tomatoes, tomato sauce, pizza seasoning, salt, sugar, oregano, basil, and black pepper. Simmer all ingredients until bubbling; 15 minutes.

Spoon 1 1/2 tablespoons sauce on each toasted English muffin half. Evenly top with beans, remaining onions, bell peppers, tortilla chips, and cheese. Sprinkle with chili powder. Bake for 12 minutes or until heated through.

Source:
Van den Bergh Foods, Inc.

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