READY IN 20 MINUTES. Serves 6 / Prepared whole-wheat pizza crusts work wonders. Ingredient tip: Spicy green tomatillos are often found near the hot peppers in produce sections.
1 prepared whole-wheat pizza crust, about 14 inches in diameter
2 tablespoons olive oil, divided
1 15-ounce can black beans, rinsed and drained
1 cup good-quality salsa
1½ cups (about 2 ounces) shredded cheddar cheese
3 small tomatillos (about 3 ounces), papery skin removed, thinly sliced
1 large roasted red pepper, seeded and cut into strips
¼-½ teaspoon crushed red pepper flakes
¼ cup chopped fresh cilantro
1. Place rack in middle of oven and preheat to 425°. Line a large baking sheet with aluminum foil. Set pizza crust on foil. Brush with 1 tablespoon olive oil. Spread black beans evenly over crust, leaving a ½-inch border. Cover beans with salsa. Distribute cheese over salsa. Arrange tomatillo slices and roasted red pepper strips on top of cheese. Lightly brush remaining tablespoon olive oil on vegetables. Season with salt, pepper, and crushed red pepper to taste.
2. Bake until cheese is bubbly and edges are crisp, 13-15 minutes, rotating once or twice. Remove from oven and sprinkle with cilantro. Let pizza rest a few minutes before slicing.
PER SERVING: 330 cal, 25% fat cal, 9g fat, 3g sat fat, 10mg chol, 11g protein, 48g carb, 9g fiber, 485mg sodium
