Spicy chili beans and chopped green chiles give this pizza great Mexican flavor. What a switch from traditional pizza!
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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.
Explore reviews fromour online community
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.