For this month's Secret Recipe Club, I was assigned Desiree's blog, Steak and Potatoes Kinda Gurl. Her blog started off as a way for her to keep track of restaurants she reviewed, and then she slowly started added her own recipes to her blog. And I'm glad she did--her recipes are right up my alley and I love her pictures. You should check her out!
I decided to go with a meatless option this month since I recently created a new "Vegetarian" label on my site. This was requested a while ago, and I finally got around to sorting all my recipes that fit the criteria. And when I say this pizza doesn't even need the ground beef--I mean it. The refried beans act as the sauce and I love the cool contrast of all the fresh vegetables. The crisp romaine has to be my favorite part, although the lime-marinated grilled corn and avocado are right up there. This is a pizza that both meat and non-meat lovers will enjoy!
- 1 (10-12 inch) ready-made thin pizza crust
- 1 (15 oz.) can fat-free refried beans
- 1 cup Mexican cheese, shredded
- 1 corn on the cob
- 1/2 red onion, diced and divided
- 1 avocado, diced
- 2 tbsp. fresh lime juice
- 1 cup romaine lettuce, shredded
- 1 medium tomato, diced
Preheat oven to 400 degrees F. Spray a baking sheet and roll out pizza crust. Bake in preheated oven for 5 minutes.
Meanwhile, grill corn until charred and cooked. Using a knife, cut off grilled corn kernels into a bowl.
Spread refried beans evenly onto partially baked crust, leaving 1/2-inch border. Sprinkle with cheese and half of the diced red onions. Place in oven for an additional 6-10 minutes, or until crust is golden.
Meanwhile, gently stir avocado with 1 tbsp. lime juice. Toss corn with remaining 1 tbsp. lime juice.
Top cooked pizza with romaine, tomato, avocado, remaining diced onions, and corn mixture.
Source: Adapted from Steak and Potatoes Kinda Gurl