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Mexican Flatbread Pizzas

 8 Ratings
2 Comments
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4

Ready to eat in 20 minutes, the ingredients for these Mexican Flatbread Pizzas can be tailored to meet the tastes of everyone in your group, including strict vegetarians and diehard meat-lovers.

Angie McGowan Recipe by Angie McGowan
August 8, 2012

Ingredients

4
flatbreads
1/4
cup Old El Paso™ Mild Thick 'n Chunky salsa
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
1/2
cup sliced ripe olives
1
cup chopped or quartered cherry tomatoes
1/2
cup sliced green onions
1
avocado, pitted, peeled and sliced

Directions

  • 1 Heat oven to 400°F. Place flatbreads on ungreased cookie sheet. Spread 1 tablespoon salsa over each flatbread. Sprinkle evenly with cheese and olives.
  • 2 Bake 8 to 10 minutes or until cheese is melted and bread is crisp.
  • 3 Sprinkle pizzas with tomatoes and onions. Top with avocado slices.

Expert Tips

Substitute Old El Paso® refried beans for the salsa, if desired.

Some flatbread brands say “flatbread wraps” on the package. Be sure to use bread rather than flatbread crackers in this recipe. You can also use 8-inch Old El Paso® flour tortillas for burritos.

Make heartier pizzas by adding some cooked crumbled ground beef between the salsa and cheese layers.

Nutrition Information

No nutrition information available for this recipe.

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