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Luann's Fajita Pizza Recipe

Vegetarian

Rating:

Source: Original recipe by LuAnn Bermeo

This is a VERY loose adaptation of a "PC" recipe. It is quick and easy enough to "throw together" for supper, and my family of 8 is HAPPY when I do so!! It is also beautiful and special enough to serve to company, either as an appetizer or main dish, and I have done also done that to "rave reviews." Several weeks ago, I demonstrated it at a heart healthy cooking class, and the people there liked it very well as well.

Serving size: 16

2 pizza crusts (I used whole wheat)
1 teaspoon olive oil
4 sweet peppers (1 each of green, red, orange
    and yellow), cut in strips
2 medium onions, sliced
1 teaspoon minced garlic (2 cloves)
4 teaspoons fajita seasoning mix (homemade preferred, see recipe below)
1 (16 ounce) jar salsa
1 (15 ounce) can corn (no salt preferred)
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) package reduced fat cheddar cheese (I used 1 cup each
    soy and light Monterey jack-colby combination), 2 cups shredded

Homemade Fajita Seasoning Mix
1 tablespoon chili powder
1 ½ teaspoon ground cumin
½ teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon "Bakon Seasoning" (hickory smoke style)

Preheat oven to 425 degrees F. Set out pizza shells on pizza pans.

In a large skillet with lid, heat oil over medium-high heat; saut
Luann's Fajita Pizza recipe and cooking instructions.