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Tex-Mex Taco Pizza
Serves 4
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base.
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Ingredients
- 1 small red onion, quartered
- 2 naan flatbreads, preferably whole wheat
- 1 cup (250 mL) prepared salsa
- 1 cup (250 mL) shredded sharp cheddar cheese
- 2 cups (500 mL) cooked or canned black beans
- 1/2 cup (125 mL) pickled jalapeno slices (optional)
- 1/2 cup (125 mL) sour cream
- 1/2 cup (125 mL) cilantro
- 1 tsp (5 mL) lime zest
- 1 Tbsp (15 mL) lime juice
- 1/8 tsp (0.5 mL) salt
- 2 cups (500 mL) shredded lettuce
- 2 plum (Roma) tomatoes, chopped
Nutrition
Per serving:
- calories 428
- protein 21 g
-
total fat
16 g
- sat. fat 8 g
-
total carbohydrates
49 g
- sugars 6 g
- fibre 12 g
- sodium 553 mg
Directions
01
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. Lightly brush onion with oil and place on grill; heat until darkened and tender, turning a couple of times. Remove onion from heat and, when cool enough to handle, slice.
02
Brush both sides of naan with oil. Place on grill and heat until toasted on bottom sides. Remove naan from heat and spread salsa on toasted sides. Top with cheese, black beans, grilled onion, and pickled jalapeno (if using). Place back on grill for 2 minutes, or until cheese has melted.
03
Blend together sour cream, cilantro, lime zest, lime juice, and salt.
04
To serve, top pizza with lettuce and tomatoes. Drizzle with sour cream mixture.
