Open-Face Burrito Pizza

Prep 30 min
Total 60 min
Servings 8

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1

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.

Ingredients

2 tablespoons extra-virgin olive oil
1 can Pillsbury™ refrigerated pizza crust
1/2 cup chopped onion (about 1 small)
1 clove garlic, finely chopped
1 can (19 oz/540 mL) 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 (127 mL) Old El Paso™ chopped green chilies
1 cup fresh (refrigerated) salsa (any variety)
2 cups shredded Mexican cheese blend
2 tablespoons chopped fresh cilantro, if desired
1 cup frozen corn, thawed, drained

Steps

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1

Heat oven to 350°F. Brush 1 teaspoon of the oil on 15x12-inch baking sheet. Unroll pizza crust dough on baking 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 chilies. 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.