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Spicy Veggie Pizza

Author Larisha Campbell


For the Pizza (makes 2 personal sized pizzas)

  • 1 can RO*TEL Original Diced Tomatoes and Chilis
  • 1 cup mixed peppers diced
  • 1/2 cup mushrooms diced
  • 1 1/2 tsp taco seasoning see below
  • 1/4 cup Mexican blend cheese divided
  • Cubed avocado as much as desired
  • Fresh cilantro
  • 1 package Garlic Naan Bread

For the Taco Seasoning

  • 1 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 1/2 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp. Italian Seasoning


  1. Preheat oven to 400 degrees.
  2. Drain the juice from the RO*TEL can into a separate bowl.
  3. In a small skillet, over medium low, add the reserved juice, peppers, mushrooms, and taco seasoning.
  4. Cook, stir occasionally, for 5-7 minutes.
  5. While that's cooking, in a blender, pulse the RO*TEL until it is pureed.
  6. On each of the naan breads, spoon 2-3 tbsp RO*TEL puree across.
  7. Remove pepper mixture from heat and evenly divide between the two pizzas.
  8. Divide cheese between the two pizzas.
  9. Bake in oven 4-5 minutes or until cheese has melted.
  10. Remove from oven and top with desired amount of avocado chunks and cilantro.
  11. Serve immediately.