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prepared thin pizza crust (12 in./30 cm)
reduced-sodium tomato sauce
seeded, finely chopped jalapeno pepper
Store-Made Mexican-Style Meatloaf, cooked according to package directions and crumbled (approx. 1 cup/250 mL crumbled meatloaf)
halved cherry tomatoes
thinly sliced red onion
1 1/2 cups
frozen corn kernels, thawed, divided
grated Parmesan cheese
Place crust on baking sheet or pizza pan. Spread with tomato sauce. Sprinkle with jalapeno, crumbled meatloaf, tomatoes, red onion, 1/4 cup (60 mL) corn and Parmesan cheese.
Bake in preheated 425˚F (220˚C) oven 12 min. or until crust is golden.
Meanwhile, place mixed greens and remaining corn in large bowl. In small bowl, whisk olive oil, lime juice, garlic and salt. Toss with greens and corn. Serve salad with pizza.
Nutrition Description: Per serving (1/6 of the recipe):
Fat: 15 g
Saturated Fat: 3 g
Carbs: 34 g
Fibre: 4 g
Sugar: 6 g
Cholesterol: 15 mg
Protein: 13 g
Sodium: 600 mg