Recipe - Mexicali Pizza (Low-Fat)

6 English muffins; split and
toasted

SAUCE (SEE NOTE
One half teaspoon Olive oil
8 ounce Mushrooms; cut or sliced up
1 cup Bell peppers; chopped
One half cup Onions; chopped
1 cn (14.5oz) crushed tomatoes;
undrained
1 cn (8oz) nosaltadded tomato
sauce
2 tablespoon Pizza seasoning
1 One half teaspoon Salt
1 teaspoon Granulated sugar
1 teaspoon Oregano
1 teaspoon Basil
One fourth teaspoon Black pepper

TOPPINGS
1 cn (16oz) dark red kidney
beans; drained and washed
One half cup Onions; chopped
1 tablespoon Bell peppers; chopped
12 Lowfat tortilla chips
2 cup Lowfat Monterey Jack
cheese; grated
1 tablespoon Chili powder

Date: Tue, 19 Mar 1996 16:05:07 0700

From: matejka@bga.com (Anita A. Matejka)

Recipe By: Van den Bergh Foods, Inc.
I made this with a regular pizza crust and it turned out well. I also used
fatfree cheddar cheese with the lowfat Monterey Jack cheese which also
tasted great! Enjoy:)

Preheat oven to 425. To prepare sauce, heat oil in a skillet, cook
mushrooms, peppers, and onions until tender. Add tomatoes, tomato sauce,
pizza seasoning, salt, sugar, oregano, basil, and black pepper. Simmer all
ingredients until bubbling; 15 minutes. Spoon 1 One half tablespoons sauce on
each toasted english muffin half. Evenly top with beans, remaining onions,
bell peppers, tortilla chips, and cheese. Sprinkle with chili powder. Bake
for 12 minutes or until heated thorugh.

Per serving: 324 Calories; 9g Fat (22% calories from fat); 21g Protein; 49g
Carbohydrate; 27mg Cholesterol; 1231mg Sodium

NOTES : * A 14 ounce jar of pizza sauce may be substituted.

MCRECIPE@MASTERCOOK.COM

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