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Prep Time:
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Cook Time:
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Recipe Yield: 104 servings
1 piece of pizza provides 2 oz eq meat/meat alternate, 2 oz eq whole grain-rich grain, and 1/8 cup additional vegetables.
Ingredients:
- 3 pouches 43 oz. StarKist® Reduced Sodium Chunk Light Tuna
- 1 pt., 1/2 c. Low Sodium Enchilada Sauce
- 13 crusts Whole Grain Parbaked Pizza Crust
- 3/4 c. Taco Seasoning Mix
- 2 qt., 1/2 c., 1 Tbsp., 1-7/8 tsp. Low Sodium Black Beans, Canned
- 2 qt., 1/2 c., 1 Tbsp., 1-7/8 tsp. Whole Kernel Corn, No Salt Added, Canned
- 1 qt., 1 pt., 1/4 c. Sweet Red Peppers, Chopped
- 1 qt. Shredded Reduced Fat Yellow American Cheese
- 1 c. Cilantro, Chopped
Directions:
- Line sheet pans with parchment paper, and spray with pan release. Preheat the oven to 400°F.
- In a large bowl, combine the tuna, enchilada sauce, and taco seasoning.
- Divide the tuna mixture among the pizzas (about 10 ounces each) and spread to an even layer.
- Divide the black beans, corn, diced red pepper and shredded cheese among the pizzas.
- Bake at 400°F for 8 minutes.
- Remove the pizzas from the oven and garnish with cilantro, if desired, and cut into 8 slices each.
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 259 | |
| Total Fat | 7 gm | 10% |
| Saturated Fat | 3 gm | 16% |
| Trans Fat | 0 | |
| Cholesterol | 32 mg | 11% |
| Sodium | 434 mg | 18% |
| Total Carbohydrate | 32 gm | 11% |
| Dietary Fiber | 4 gm | 15% |
| Total Sugars | 2 gm | |
| Protein | 19 gm | 38% |
| Vitamin A | 15 | 2% |
| Vitamin C | 12 | 19% |
| Vitamin D | 1 | 2% |
| Calcium | 20 | 2% |
| Iron | 1 | 8% |
| Potassium | 337 | 7% |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
