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| Description: | Enjoy chili in a new way, in a bruschetta-style pizza! Made with the convenience of canned vegetarian chili, this flavorful pizza gives you another way to get the health benefits of fiber-rich beans. And the combination of hearty chili, melted cheese, sun-dried tomatoes, olives and fresh herbs turns this recipe into a true crowd pleaser! (Hint: For tailgating party, make pizza ahead at home, then heat it up on the grill!) | |
| Time: | 25 min (5 min to prepare, 20 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 5 | |
| Ingredients: | ||
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1 unbaked (12 inch), whole-wheat or traditional pizza crust 2 tablespoons olive oil 1 can (15 ounces) vegetarian chili* 1/3 cup chopped, sun-dried tomatoes 1/3 cup shredded, part-skim mozzarella cheese 3 tablespoons shredded Parmesan cheese 2 clove garlic, minced 1 tablespoon dried oregano 1 can (4 ounces) sliced black olives, optional 1/4 cup fresh basil leaves |
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| Directions: | ||
| Heat oven to 425?F. Put pizza crust on a baking sheet or pizza pan. Brush olive oil evenly over crust. Spread chili and tomatoes on top. Combine mozzarella, Parmesan, garlic, oregano and black olives, if desired; sprinkle over pizza. Bake 15 to 20 minutes until golden brown. Garnish with basil. *If chili needs thickening, simmer until the desired consistency is reached. Other varieties of chili may be substituted for vegetarian chili, such as no-bean chili or turkey chili (with consequent changes to the nutrition information). |
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| Notes: | ||
| *Daily Value | ||
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