Fork and Knife Salad Pizza

Ingredients

  • 1 container refrigerated pizza crust dough
  • 1 large tomato
  • 1 can red kidney beans, rinsed and drained
  • 1 tsp. olive or salad oil
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  • 1/2 tsp. chili powder
  • 1 medium size, jar taco sauce or salsa
  • 2 cups thinly sliced iceberg lettuce
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup pitted, large, ripe black olives, sliced

Directions

Preheat oven to 425 degrees F. Grease jellyroll pan. With fingers, press pizza crust dough to fit jellyroll pan. Bake about 15 minutes or until golden brown. (If dough puffs up, gently press it to pan with spoon.) Meanwhile, coarsely chop tomato. In small bowl, mix kidney beans with olive or salad oil and chili powder. Remove baked pizza crust from pan and place on large cutting board for serving. Spread taco sauce over pizza crust. Arrange sliced lettuce, kidney bean mixture, shredded cheese and chopped tomato in diagonal rows across pizza crust to cover, making 2 or 3 rows of each item. Spoon sour cream between several rows; sprinkle sour cream with sliced olives. Very pretty!

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By Robin from Washington, IA

Comments

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January 28, 20080 found this helpful

This recipe is an exact copy of one that appeared in the January 1995 issue of Good Housekeeping magazine. I found that the dough did not need to cook as long as 15 minutes. The pizza is certainly different, but good.

The recipe contains 600 calories per serving, with 25 grams of fat, 58 mg of cholesterol, and a whopping 1,835 mg of sodium.

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