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Chili Bruschetta Pizza

Enjoy chili in a new way, in a bruschetta-style pizza! Made with the convenience of canned vegetarian chili, this flavorful pizza gives you another way to get the health benefits of fiber-rich beans. And the combination of hearty chili, melted cheese, sun-dried tomatoes, olives and fresh herbs turns this recipe into a true crowd pleaser! (Hint: For tailgating party, make pizza ahead at home, then heat it up on the grill!)

Recipe by Canned Food Alliance
italian, lunch, nut free, vegetarian, fingerfood, New Year's


  • 1 unbaked (12 inch), whole-wheat or traditional pizza crust
  • 2 tablespoons olive oil
  • 1 can (15 ounces) vegetarian chili*
  • 1/3 cup chopped, sun-dried tomatoes
  • 1/3 cup shredded, part-skim mozzarella cheese
  • 3 tablespoons shredded Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 can (4 ounces) sliced black olives, optional
  • 1/4 cup fresh basil leaves


  1. Heat oven to 425ºF.
  2. Put pizza crust on a baking sheet or pizza pan.
  3. Brush olive oil evenly over crust.
  4. Spread chili and tomatoes on top.
  5. Combine mozzarella, Parmesan, garlic, oregano and black olives, if desired; sprinkle over pizza.
  6. Bake 15 to 20 minutes until golden brown.
  7. Garnish with basil.