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Mexican Pizza

Mexican Pizza


Prep Time: 11 minutes
Cook Time: 20 minutes
Chill Time: none
Yield: 8 servings

  • 8 prepared individual pizza crusts
  • 2 tablespoons olive oil
  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 (15-ounce) can chopped tomatoes, drained
  • 1 (6-ounce) can tomato paste
  • 1 (15-ounce) can kidney beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1 (11-ounce) can sweet yellow corn Niblets, drained
  • ½ teaspoon Tabasco sauce, or to taste
  • 1 teaspoon salt

1. Preheat oven to 425° F. Lightly grease a cookie sheet with non-stick cooking spray.
2. Place pizza crusts on prepared cookie sheet and brush with olive oil.
3. Bake pizza crusts, uncovered, at 425° for 5 minutes.
4. In the meantime mix cheeses in a small bowl. Set aside.
5. In a separate bowl, combine tomatoes, tomato paste, beans, corn, Tabasco and salt.
6. Remove crusts from the oven and divide tomato mixture evenly among the 8 crusts. Spread to within about ¼-inch of edges. 7. Sprinkle with cheeses.
8. Return to oven. Bake, uncovered, at 425° for 20 minutes or until cheese is melted and pizza crusts are pale brown. Let stand 5 minutes before serving.


Top each pizza with 2 to 3 slices of fresh avocado or a few slices of jarred hot pepper rings immediately before serving.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
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