This is my VERY loose adaptation of a "PC" recipe with so many changes, I consider the recipe my own. 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.
Yield: 2 pizzas (16 slices)
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, drained (or 1 1/2 cups frozen whole kernel corn)
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) package reduced-fat Mexican-blend cheese (I use "Veggie Shreds" or vegan "cheese")
Sour cream (I use a vegan alternative, such as Tofutti's Better Than Sour Cream)
Heat oven to 425 degrees F.
Set out pizza shells on pizza pans.
In a large skillet with lid, heat oil over medium-high heat; saute peppers, onions and garlic until tender- crisp.
Stir in fajita seasoning mix (see recipe); cook an additional 1 - 2 minutes.
Remove from heat.
Meanwhile, in a mixing bowl, stir together salsa, corn and black beans.
Spread half of sauce mixture on each pizza shell.
Top each with half the sauteed pepper/onion mixture and half the cheese.
Bake in the preheated oven for 15 to 20 minutes, or until crust is crisp and cheese is melted and just beginning to brown.
If desired, top with guacamole and soy "sour cream."
Stir the spices together in a small bowl, or measure into a small zip-lock type bag, seal and shake to mix. (Ingredients may be multiplied and the mixture stored in an airtight container).
Original recipe by LuAnn Bermeo, author of Amazing Meals I and II; very loosely based on a Pampered Chef recipe. (I posted a nearly identical recipe on Recipe Goldmine nearly 10 years ago and have made very few changes in the recipe since then).