| 1 | cup Bisquick Heart Smart® mix |
| 2 | tablespoons cornmeal |
| 1/4 | cup very hot water |
| 1 | cup canned no-salt-added black beans, drained, rinsed |
| 1/3 | cup Old El Paso® Thick 'n Chunky salsa |
| 2 | tablespoons sliced green onions (2 medium) |
| 1/4 | cup shredded reduced-fat Colby-Monterey Jack cheese blend (1 oz) |
| 1/2 | cup shredded lettuce |
| 1/3 | cup chopped tomato |
| 3 | tablespoons fat-free sour cream |
| 1. | Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray. |
| 2. | In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans. |
| 3. | Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients. |
| Bake 28 to 31 minutes. |
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| ♥ The heart signifies heart healthy recipes that are low fat, low saturated fat and low cholesterol. |
|
| Use your favorite reduced-fat cheese for the Jack cheese. |
|
| Serve melon slices or another favorite fruit with the foldover. |
|
| Toss leftover beans into soup or stew. |
Nutrition Information:
300 ( 45); 5g ( 1g, 0g); 5mg; 640mg; 53g ( 6g, 6g); 11g 8%; 4%; 30%; 20% 1 1/2 ; 2 ; 0 ; 1 1/2 3 1/2