Mexican Pizza

Mexican Pizza

Courtesy of VELVEETA® and RO*TEL® 6 Servings • 15 Min. Prep Time • 10 Min. Cook Time


1 can (10 oz. ea.) RO*TEL® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained, divided
1 can (16 oz. ea.) ROSARITA® No Fat Traditional Refried Beans
6 honey wheat pita pocket breads (6-1/2 in.)
3/4 c. shredded Mexican cheese blend
4-1/2 c. thinly shredded romaine lettuce
6 Tbsp. finely chopped red onion


1. Preheat oven to 450°F. Place 1/4 c. drained RO*TEL® tomatoes in small bowl; set aside. Mix remaining RO*TEL® tomatoes and ROSARITA® beans in small bowl until combined. Spread evenly onto pita breads.

2. Sprinkle pizzas evenly with cheese. Place on ungreased baking sheets; bake 8 to 10 min. or until edges of breads are lightly browned and cheese melts, rotating pans halfway through.

3. Top with lettuce, onion and reserved RO*TEL® tomatoes.


Calories: 459; Total Fat: 6g; Saturated Fat: 3g; Total Carbs: 50g; Fiber: 9g; Sugar: 3g; Protein: 14g; Sodium: 877mg;