Bean Sauce:
1 cup refried black beans
3/4 cup green enchilada sauce
Meat:
1/2 pound lean ground sirloin
1 teaspoon olive oil
1 Tablespoon hot sauce
1/2 Tablespoon chili powder
Pinch of Cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Toppings:
4 ounces reduced fat cheddar cheese
1/4 cup Black olives
Shredded lettuce
Quick Fresh Salsa:
1 Jalapeno, chopped
3 Roma tomatoes, diced
1 Tablespoon cilantro, chopped
1/3 Red onion, diced
1 Tablespoon fresh lemon juice
Pinch of Salt & Pepper
Directions:
In a saucepan over medium heat, combine refried black beans and enchilada sauce. Bring to a bubble, stir until smooth, and then remove from heat. Set aside until ready to assemble pizzas.
In a non-stick skillet over medium heat, add the olive oil. When the oil is heated, add the ground sirloin, hot sauce and all seasonings. Break up meat with spatula as it cooks. When meat is cooked through and no longer pink, set aside to cool.
In a small bowl, add the chopped jalapeno, Roma tomatoes, cilantro, red onion, lemon juice, salt & pepper. Set aside.
Dough:
1 Cup flour
1 Cup Greek Yogurt
1 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat oven to 425 degrees.
Mix dry ingredients in a bowl with a wooden spoon. Add Greek Yogurt and continue to stir until dough starts to come together. Move dough to a lightly floured surface and knead about 4-5 minutes, until yogurt is well-incorporated.
Divide dough into fourths and press dough into four 6-inch cast iron skillets.
Slide skillets into the oven for about 8-9 minutes so the dough will stand up to the sauce & toppings. Spread beans onto the crust, then sprinkle with meat and cheese and cook another 6 minutes, until cheese is melted and crust is slightly brown. Remove from oven and cool slightly. Add the remainder of the toppings and fresh salsa.
Servings: 4 (one individual pizza) * Calories Per Serving: 407 * Fat: 12.8 g * Carb: 47.9 g * Fiber 6.5 * Protein: 26.3 g * Sugar: 4.5 g * Sodium: 1395 mg * Cholesterol: 41 mg
