Mexican pizza from Alexandra Diaz and Geneviève O'Gleman
Mexican pizza

Preparation time 5 minutes

Total time: 20 minutes

Ingredients

  1. 2 thin, multigrain pizza shells
  2. 1 package (340 g) Mexican veggie ground round (see Note)
  3. 250 mL (1 cup) mild or spicy salsa
  4. 125 mL (½ cup) frozen corn
  5. 1 sweet red pepper, diced
  6. 60 mL (¼ cup) thinly sliced red onion
  7. 500 mL (2 cups) Tex-Mex grated cheese blend
  8. 60 mL (¼ cup) plain Greek yogurt
  9. 125 mL (½ cup) finely chopped fresh cilantro

Directions

  1. Preheat the oven to 200˚C (400˚F) and place rack in the centre.

  2. Line two cookie sheets with parchment paper and place pizza shells on top. Garnish (in order) with meatless ground round, salsa, corn, sweet pepper, onion, and cheese.

  3. Bake for 15 minutes, cookie sheets side by side. Finish under the broiler for 2 minutes to lightly brown the cheese.

  4. To serve, top pizzas with plain Greek yogurt and cilantro.

Note

You can purchase vegetarian ground round (like Yves Veggie Cuisine) in the produce section, the perfect replacement for ground meat in any recipe. Made with a blend of proteins including soy and vegetables, it contains much less fat than beef and it’s a good source of fibre too.

If you prefer, you can replace the vegetarian ground round with extra lean ground beef, fried in a skillet and seasoned with 15 mL (1 tbsp.) of chili powder.

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