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Open-Face Burrito Pizza

(32)
  11 reviews
  • 30 min prep time
  • 60 min total time
  • 15 ingredients
  • 8 servings
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Pillsbury® refrigerated pizza crust is the perfect base to showcase the spicy Mexican-inspired toppings on this Bake-Off® recipe that makes a perfect meal or game-time snack.

Bake-Off® Contest 44, 2010
Debbie Limas
North Andover, Massachusetts

Ingredients

2
tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/2
cup chopped onion (about 1 small)
1
clove garlic, finely chopped
1
can (12 to 15 oz) black beans, undrained
1
teaspoon ground cumin
1
teaspoon ground coriander
1
teaspoon black pepper
2
cups cooked rice (any variety)
1
tablespoon unsalted or salted butter
1
can (4.5 oz) chopped green chiles
1
cup fresh (refrigerated) salsa (any variety)
1
bag (8 oz) shredded Mexican cheese blend (2 cups)
2
tablespoons chopped fresh cilantro, if desired
1
cup Green Giant™ Steamers™ Niblets® frozen corn, thawed, drained

Steps

  • 1 Heat oven to 350°F. Brush 1 teaspoon of the oil on 15x12-inch cookie sheet. Unroll pizza crust dough on cookie sheet into 12x9-inch rectangle; brush with 2 teaspoons oil. Bake 10 minutes.
  • 2 Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic; cook about 5 minutes, stirring occasionally, until onion is tender. Stir in undrained beans, cumin, coriander and pepper; cook 1 minute. Stir in rice and butter. Stir in chiles. Remove from heat; set aside.
  • 3 Using slotted spoon, spread thin layer of salsa over partially baked crust. Layer with 1/2 cup of the cheese and the bean mixture. Sprinkle with 1 tablespoon of the cilantro, the corn and remaining 1 1/2 cups cheese.
  • 4 Bake 20 to 30 minutes longer or until edges of crust are golden brown and cheese is melted. Garnish with remaining 1 tablespoon cilantro.
  • 1 Heat oven to 350°F. Brush 1 teaspoon of the oil on 15x12-inch cookie sheet. Unroll pizza crust dough on cookie sheet into 12x9-inch rectangle; brush with 2 teaspoons oil. Bake 10 minutes.
  • 2 Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic; cook about 5 minutes, stirring occasionally, until onion is tender. Stir in undrained beans, cumin, coriander and pepper; cook 1 minute. Stir in rice and butter. Stir in chiles. Remove from heat; set aside.
  • 3 Using slotted spoon, spread thin layer of salsa over partially baked crust. Layer with 1/2 cup of the cheese and the bean mixture. Sprinkle with 1 tablespoon of the cilantro, the corn and remaining 1 1/2 cups cheese.
  • 4 Bake 20 to 30 minutes longer or until edges of crust are golden brown and cheese is melted. Garnish with remaining 1 tablespoon cilantro.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
7g
36%
Trans Fat
0g
0%
Cholesterol
30mg
11%
Sodium
940mg
39%
Total Carbohydrate
53g
18%
Dietary Fiber
6g
26%
Sugars
6g
6%
Protein
16g
16%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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