Tacos+pizza=perfection

Posted in: Entrees ♦ Thursday, July 15th, 2010, 9:36 pm ♦ 2 Comments

Even though I love healthy foods, tacos, pizza and burgers are dear to my heart. The husband loves pizza, and I have gained a recent obsession with all Mexican food since our wedding in Cabo. Ok, obsessed is putting it lightly. I literally lose all control around Mexican food..the chips, the guac, the beans, the queso. Its insane.

Because of this obsession, I make taco salad, Mexican turkey burgers..and add avocado to just about everything. But one combination I had not considered was taco pizza! While flipping through the pages of my newest Food and Wine magazine, I stumbled upon a feature about Spike Mendelsohn (from Top Chef) and some of his healthy recipes.

This taco pizza caught my eye right away. Taco pizza? And healthy? A way to combine Kyle and I’s loves? Let me just run to the store …I set out to make this pizza, and after a few adaptations, voila! an amazing, hearty, healthy, and filling pizza

Health Benefits:

Black Beans- contain both omega-3 and omega-6 fatty acids, vegetable protein and are high in fiber.
Sour cream- Cultured cream provides vital fat-soluble vitamins
Whole wheat dough- good source of B vitamins, Vitamin E, magnesium, iron and fiber
Tomatoes- high in the carotenoid lycopene, known for its antioxidative properties, like helping protect cells and other structures in the body from oxygen damage.

Taco Pizza

Adapted from Food & Wine
(makes 2 round pizzas)
Ingredients
1 15 oz can black beans
1 Tbsp fresh chili paste
1 Garlic clove
Pinch of salt
1 recipe homemade Whole-wheat pizza dough (recipe to follow) or store bought
2 cups shredded low-fat Monterey Jack cheese
½ cup chopped tomato
½ cup sliced black olives (I omitted)
½ cup diced onion
¼ cup reduced fat sour cream
Fresh cilantro (optional)

Directions
Set pizza stone on the bottom of the oven and preheat oven to 450°. In a food processor, combine the black beans with the chili paste, garlic clove, and puree until smooth. Salt to taste
Stretch the pizza dough to a 12-inch round and transfer to pizza stone. Spread the puree on the top, leaving a border for the crust. Top with cheese, tomatoes, olives, and onion.
Bake for 12 minutes, until golden and cheese is bubbling. Transfer pizza off of stone, and top with dollops of sour cream and sprinkle cilantro on top.

Tags: black beans, healthy, sour cream, tomato, whole wheat

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2 Responses to “Tacos+pizza=perfection”

1. Posted by: The Healthy Housewife » Whole Wheat Pizza Dough

   August 2nd, 2010 at 6:35 pm

   [...] few weeks back, I made Mexican pizza and promised to give my recipe for whole-wheat pizza dough soon. We made pizza over the weekend, [...]

2. Posted by: The Healthy Housewife » Lightened up Burritos

   March 27th, 2012 at 9:36 am

   [...] some kind of mexican food always makes it into our weekly dinner menu. Whether its my taco salad, mexican pizza, or these burritos, we are sure to get our mexican flavor [...]