Mexican pizza from Alexandra Diaz and Geneviève O'Gleman
Prep Time
Price Per Serving
Cooking Mode
2 thin, multigrain pizza shells
1 package oz Mexican veggie ground round (see Note)
1 cup cup salsa
½ cup cup frozen corn
1 sweet red pepper, diced
60 mL (¼ cup) cup red onion
2 cups cup Tex-Mex grated cheese blend
60 mL (¼ cup) cup plain Greek yogurt
½ cup cup finely chopped fresh cilantro
2 thin, multigrain pizza shells
1 package oz Mexican veggie ground round (see Note)
1 cup cup salsa
½ cup cup frozen corn
1 sweet red pepper, diced
60 mL (¼ cup) cup red onion
2 cups cup Tex-Mex grated cheese blend
60 mL (¼ cup) cup plain Greek yogurt
½ cup cup finely chopped fresh cilantro
Directions
1Preheat the oven to 200˚C (400˚F) and place rack in the centre.
2Line two cookie sheets with parchment paper and place pizza shells on top. Garnish (in order) with meatless ground round, salsa, corn, sweet pepper, onion, and cheese.
3Bake for 15 minutes, cookie sheets side by side. Finish under the broiler for 2 minutes to lightly brown the cheese.
4To serve, top pizzas with plain Greek yogurt and cilantro.
Tips
1
Note: You can purchase vegetarian ground round (like Yves Veggie Cuisine ) in the produce section, the perfect replacement for ground meat in any recipe. Made with a blend of proteins including soy and vegetables, it contains much less fat than beef and it’s a good source of fibre too. If you prefer, you can replace the vegetarian ground round with extra lean ground beef, fried in a skillet and seasoned with 15 mL (1 tbsp.) of chili powder.
Disclaimer
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Personal Note
Personal Note