When I was working at Green Giant in the 1980s, I tasted a pizza recipe similar to this one in their test kitchens. The product never made it to production, but I couldn't get the taste of the recipe out of my mind. So I invented this one. What makes it taste more Mexican that other pizza recipes is the refried beans; they add such a rich texture and flavor. I sometimes make a scratch pizza crust, but this version of the pizza recipe using boboli crusts is excellent and much faster.
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients:
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 Tbsp. olive oil
- 16 oz. can refried beans
- 18 oz. jar taco sauce
- 8 oz. can tomato sauce
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 4 oz. can green chilies, drained
- 2 cups frozen soy protein crumbles
- 2 large Boboli® pizza crusts or Scratch Crust Recipe, below
- 4 cups shredded Cojack cheese
Preparation:
Saute onion and garlic in olive oil until tender. Add beans, taco sauce, tomato sauce, chili powder, cumin, and soy protein crumbles. Stir well, and heat until crumbles are softened.
Spread sauce evenly over both pizza crusts. Top with shredded cheese. Bake at 400 degrees for 20-25 minutes until cheese is melted, bubbly, and begins to brown, reversing pans and racks once during cooking time. Serves 10 to 12
For Scratch Pizza Crust, after the crusts are prebaked, top and bake as directed above.
