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South-of-the-Border Pizza

South-of-the-Border Pizza

"This easy-to-assemble entree is sure to become one of your favorite Mexican dishes."
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Original recipe yields 12 servings

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  1. Coat two 12-inch pizza pans with nonstick cooking spray; sprinkle with cornmeal. Divide the bread dough in half; roll each portion into a 12-inch circle. Transfer to prepared pans. Build up edges slightly; prick dough thoroughly with a fork. Bake at 425 degrees for 12 minutes or until lightly browned.
  2. Meanwhile, in a skillet, cook the beef, onion, yellow pepper and garlic over medium heat until meat is no longer pink; drain. Stir in refried beans, salsa, chilies and chili powder; heat through. Spread over the crusts; sprinkle with cheese. Bake 6-7 minutes longer or until cheese is melted. Top with tomatoes and lettuce; serve immediately.


  • Nutritional Analysis: One slice equals 250 calories, 7 g fat (3 g saturated fat), 20 mg cholesterol, 706 mg sodium, 31 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
  • (C) 2002 Reiman Media Group, Inc.

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I used 2 of the crusts from the Pizza Dough II recipe from this site instead of the bread loaf, but kept everything else mostly the same-- the exception being that I used 1/2 a yellow pepper and...

Overall a nice choice. It was something out of the ordinary. I like the contrast of hot food and cold lettuce and tomatoes.

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