Southwestern Pizza

I love pizza. However, most pizza is covered in cheese. It's hard to imagine pizza without cheese. I mean, that's in most people's definition of a pizza. I grew up only seeing pizzas that had cheese and maybe a handful of veggies or pepperoni thrown on top too. It can take time to change what you associate things with, when that's how you've known them your entire life. But, change is possible! And this recipe might help broaden your definition of pizza.

Since I try to avoid dairy, I've had to use my imagination when it comes to creating different pizzas. My newest creation being this Southwestern Pizza.

And let me tell you, its very flavorful, that you probably won't even notice the cheese is missing. Well, now that I told you I've probably ruined the chance of you forgetting. But seriously, from all the sauteed veggies and savory enchilada sauce, cheese will be the last thing on your mind-- and getting another slice the first! :D

This pizza is relatively quick to make, if you're using a pre-cooked crust. The toppings only take about 30 minutes to prepare and cook. Please feel free to comment below with any feedback. Enjoy!

Prep time: 30 minutes

Bake time: 8 minutes

Servings: 6

Ingredients:

  • 1 cup raw sweet potato, cubed (about 1 small sweet potato)

  • 3/4 cup raw bell pepper (about 1/2 a bell pepper)

  • 1/2 cup raw onion, diced

  • 1 T. walnut oil or olive oil

  • 1/2 cup corn, canned

  • 2 packed cups of raw spinach

  • 1/2 cup black beans, canned

  • 2 medium pizza crusts, precooked*

  • 1 1/2 cups refried beans

  • 6 T. enchilada sauce

Directions:

  1. Chop the peeled sweet potato and onion into fairly small cubes. Halve the bell pepper from stem to bottom, remove the stem and seeds. Then slice each half into thin slices. Cut each slice into 3 pieces.

  2. Add the walnut oil to a large skillet and turn on medium/high, after about a minute of the oil heating turn the heat to medium, and then add the chopped sweet potato, bell pepper, and onion.

  3. Saute on medium heat for 7 minutes, stir veggies periodically to keep them from sticking and burning.

  4. Then add the corn and continue to saute for 7 more min. Remember to stir periodically.

  5. Turn off heat. Add the spinach and stir into mixture for about 2 minutes or until the spinach is cooked (pan will be hot enough to saute spinach even though the heat is off).

  6. Lastly, stir in the 1/2 cup of black beans.

  7. Preheat oven to 375 degrees Fahrenheit.

  8. Take your pre-cooked pizza crusts and spread 3/4 cup of refried beans on each crust.

  9. Next drizzle 3 T. of enchilada sauce on each pizza, and then evenly spread it.

  10. Sprinkle 1/2 of sauteed mixture over each pizza (which comes out to about 1 cup on each pizza).

  11. Bake on pizza pans at 375 degrees Fahrenheit for 8 minutes.

Notes:

*My favorite pre-cooked pizza crust is the Central Market HEB Italian stone baked pizza crusts, which are found on the frozen aisle at most HEB or Central Market grocery stores (sorry if you're not in Texas).

**Also, you can always just make one pizza and save the rest of the toppings for another day to make a pizza or use as a burrito filling.

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