Spicy chili beans and chopped green chiles give this pizza great Mexican flavor. What a switch from traditional pizza!
1 (10-ounce) can chili beans, drained (do not rinse)
2 tablespoons chopped green chiles
1 (12-inch) round prebaked Italian pizza crust or focaccia
1 (8-ounce) can whole kernel corn, drained
1 cup shredded Cheddar cheese
3 green onions, sliced
2 Roma tomatoes, coarsely chopped
Chopped fresh cilantro, if desired
Heat oven to 425°F.
Place drained beans in medium bowl. Mash with fork or pastry blender. Stir in chiles.
Place pizza crust onto baking sheet. Spread bean mixture over bread shell to 1/4 inch of edge. Top with corn, cheese, onions, and tomatoes.
Bake 10-12 minutes or until cheese is melted and pizza is heated through. Sprinkle with chopped cilantro, if desired.
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I've been making this for years and it is fast, easy & yummy. The only changed I made was I used refried beans instead of kidney beans. No mashing needed - just mix with the diced green chiles and spread on to the Boboli.