A bit of a Southwestern spin on traditional pizzas, the Border Bender features flavors from south of the border adding to some more conventional pizza fare. Serves 2, at about 320 calories per (8 WW points).
The SAUCE:
Into a small (single serving) blender cup, add:
1/3 cup Refried Beans
1/3 cup Pace Picante sauce
2 Tbsp Trader Joe's Garlic Chipotle salsa
2 Tbsp fresh cilantro
Pulse for about a minute until everything is smoothly blended, then set aside.
Pizza ingredients and toppings:
12" pre-baked pizza crust (make your own or buy)
6 Black Olives, sliced thin
1/3 cup Red Onion, finely diced
1/2 Golden Jubilee tomato, quartered and sliced thin
1/2 Beefsteak tomato, quartered and sliced thin
4 lg. Pepperoncinis, diced w/juices saved
3/4 cup Quesadilla shredded cheese
2 cups Baby Spinach leaves
1/3 cup fresh Cilantro (hold for post-bake topping.
4 Tbsp Goodfoods Tableside Chunky Guacamole (hold for post-bake topping)
Preparation:
Preheat oven to 450 degrees
Spread the sauce over the pizza crust to a thickness of at least 1/8 "
Place the remaining ingredients on top: Red Onions, Quesadilla cheese, Spinach leaves, tomato slices, olive slices, then Pepperoncini's, sprinkling the juice over the pie last. Finely grate fresh Romano on top if you like (we did).
Bake on a non-stick pizza pan for 15 minutes
Remove from the oven, sprinkle the fresh Cilantro on top, drop a dollop of Guacamole on each 1/4, cut (in 1/4's) and serve!
The SAUCE:
Into a small (single serving) blender cup, add:
1/3 cup Refried Beans
1/3 cup Pace Picante sauce
2 Tbsp Trader Joe's Garlic Chipotle salsa
2 Tbsp fresh cilantro
Pulse for about a minute until everything is smoothly blended, then set aside.
Pizza ingredients and toppings:
12" pre-baked pizza crust (make your own or buy)
6 Black Olives, sliced thin
1/3 cup Red Onion, finely diced
1/2 Golden Jubilee tomato, quartered and sliced thin
1/2 Beefsteak tomato, quartered and sliced thin
4 lg. Pepperoncinis, diced w/juices saved
3/4 cup Quesadilla shredded cheese
2 cups Baby Spinach leaves
1/3 cup fresh Cilantro (hold for post-bake topping.
4 Tbsp Goodfoods Tableside Chunky Guacamole (hold for post-bake topping)
Preparation:
Preheat oven to 450 degrees
Spread the sauce over the pizza crust to a thickness of at least 1/8 "
Place the remaining ingredients on top: Red Onions, Quesadilla cheese, Spinach leaves, tomato slices, olive slices, then Pepperoncini's, sprinkling the juice over the pie last. Finely grate fresh Romano on top if you like (we did).
Bake on a non-stick pizza pan for 15 minutes
Remove from the oven, sprinkle the fresh Cilantro on top, drop a dollop of Guacamole on each 1/4, cut (in 1/4's) and serve!