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With tomato salsa, beans and avocado, this pizza is like an open-faced quesadilla. Black beans are a low-fat source of protein and fiber, and avocado delivers folate, a B vitamin that helps prevent neural-tube defects. Avocado has also been linked to a reduction in morning sickness.
Related: Your Guide to Healthier Pizza (3 More Recipes)
1 cup cooked or canned black beans
¼ cup barbecue sauce
½ teaspoon ground cumin
½ teaspoon salt, divided
⅔ plum tomatoes, seeded and diced
½ small white or red onion, finely diced
1 jalapeño pepper, seeded and finely minced
2 garlic cloves, finely minced
Juice of ½ lime
¼ teaspoon black pepper
½ pound pizza dough, pricked and oiled
½ cup (about 1 ½ ounces) grated cheddar cheese
½ cup (about 1 ½ ounces) grated Monterey jack cheese
⅔ cup corn kernels, fresh or thawed from frozen
1 small red bell pepper, thinly sliced
1 small avocado, thinly sliced
¼ cup chopped cilantro
1. In a medium bowl, mash together black beans, barbecue sauce, cumin and ¼ teaspoon salt until slightly chunky. Set aside.
2. In a separate bowl, toss together tomato, onion, jalapeño, garlic, lime juice, black pepper and remaining salt. Set aside.
3. To prepare dough, preheat oven to 450º F. Coat a rimless baking sheet with 1 teaspoon oil or top with a sheet of parchment paper. Roll dough into 12-by-9-inch rectangle or 12-inch round no more than ¼ inch thick. Transfer to prepared sheet, prick crust all over with fork and brush dough with another 2 teaspoons of oil, concentrating on the edges.
4. Spread bean mixture over the pizza dough and top with tomato mixture, cheddar cheese, jack cheese, corn and bell pepper, in that order. Bake for 15 minutes, or until crust is crisp. Garnish with avocado and cilantro and slice into 8 pieces.
Per serving: (2 slices) 565 calories, 20.5 g fat (7 g saturated fat), 20 g protein, 75 g carbohydrates, 12 g fiber, 930 mg sodium, 265 mg calcium, 5 mg iron, 260 mcg folate