Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
12
Yield:
6 pizzas
Ingredients
Directions
Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute.
Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.
Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up.
Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge.
Sprinkle Mexican cheese blend over refried beans.
Carefully transfer a tortilla pizza back to the skillet, bean side up.
Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas.
Scatter tomatoes, green onions, cilantro, and olives over melted cheese.
Slice pizzas to serve.
Cook's Notes:
Crisp tortillas on an open grill over low/medium heat or with a griddle placed on the grill over high heat.
Always set browned tortillas on a wire cooling rack to prevent them from steaming and losing their crispness. Do not overload with toppings, just a very thin layer of beans and light sprinkling of cheese. Be sure to scoop the gel from the tomatoes before dicing. Soggy crust is your enemy and will make for flimsy slices.
Nutrition Facts (per serving)
| 154 | Calories |
| 8g | Fat |
| 14g | Carbs |
| 7g | Protein |
