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Parent Category: Recipes
2 pizza crusts (I used whole wheat)
1 teaspoon olive oil
4 sweet peppers (1 each of green, red, orange
and yellow), cut in strips
2 medium onions, sliced
1 teaspoon minced garlic (2 cloves)
4 teaspoons fajita seasoning mix (homemade preferred, see recipe below)
1 (16 ounce) jar salsa
1 (15 ounce) can corn (no salt preferred)
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) package reduced fat cheddar cheese (I used 1 cup each
soy and light Monterey jack-colby combination), 2 cups shredded
Homemade Fajita Seasoning Mix
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon "Bakon Seasoning" (hickory smoke style)
Heat oven to 425 degrees F. Set out pizza shells on pizza pans.
In a large skillet with lid, heat oil over medium-high heat; sauté
peppers, onions and garlic until tender- crisp. Stir in fajita
seasoning mix (see recipe); cook an additional 1 - 2 minutes. Remove
from heat.
Meanwhile, in a mixing bowl, stir together salsa, corn and black
beans. Spread half of sauce mixture on each pizza shell. Top each with
half the sautéed pepper and onion mixture and half the cheese.
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Bake in the preheated oven for 15 to 20 minutes, or until crust is
crisp and cheese is melted and just beginning to brown. If desired,
top with guacamole and fat free or soy "sour cream." (Not included in
nutrition analysis).
