All-Bran Veggie Pizza With Cheese Crust
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"Here's a pizza with a Tex-Mex twist--a hearty crust with cheese and spicy refried bean sauce is topped with hot and sweet peppers, red onion, olives, mushrooms, and more cheese."
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Ingredients35 m servings 358 cals
Original recipe yields 8 servings
- Crust: In small bowl, stir yeast into warm water. Let stand for 5 minutes. Stir in cereal. Let stand for 5 minutes or until cereal is softened.
- In food processor bowl, combine flour, salt and 125 ml (1/2 cup) of the cheese; pulse to mix. Add oil and process for 30 seconds. Add cereal mixture; continue processing for 30 seconds or until dough is formed. Remove and shape into smooth ball. Cover with plastic wrap; let rest in warm place for 10 minutes.
- Toppings: In medium bowl, mix together refried beans, salsa, jalapeno peppers and cumin. Set aside.
- With heal of hand, on 30 cm (12-inch) pizza pan, press dough out to form crust. Spread with bean mixture. Sprinkle with remaining 125 ml (1/2 cup) Mexican cheese blend and 250 ml (1 cup) of the Monterey Jack cheese. Arrange vegetables over top. Sprinkle top with remaining Monterey Jack cheese.
- Bake at 230 degrees C (450 F) for about 12 minutes or until cheese is melted and crust is light brown. Let cool for 5 minutes before cutting.
- *© 2010, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.
Per Serving: 358 calories; 17.8 g fat; 35.3 g carbohydrates; 17.1 g protein; 42 mg cholesterol; 936 mg sodium. Full nutrition