MEXICAN PIZZA This is a recipe I came up with one Saturday when I got tired of our usual homemade pizza. Elapsed time: 30 minutes Preparation time: 15 minutes Cooking time: 15 minutes Home-made pizza tastes infinitely better when baked on a pizza stone. These terracotta tiles help keep the bottom crust crisp rather than the soggy crust one gets from a pizza pan. They're available at better cookware stores in a variety of price ranges. The cheap ones work just as well as the more expensive ones, so save your money. 4 small Italian flat breads (any brand works well) 1 15-oz. can refried beans 3 medium plum tomatoes, diced 1 small green bell pepper, seeded and chopped 4 green onions, minced 2 cups shredded Monterey jack cheese 1/2 cup fresh cilantro, chopped Chopped hot pepper (optional) 2 cloves garlic, thinly sliced (optional) Your favourite salsa Spread 1/4 can of refried beans over each piece of Italian flat bread. Top with 1/2 cup of shredded Monterey jack. Top each pizza with tomatoes, green peppers, onions and cilantro. You can also add sliced garlic and hot peppers if you wish. Bake in an oven preheated to 425 degrees F. for 15 minutes, or until cheese is melted and bubbling. Serve cut in wedges with salsa dribbled over top. -- Paul Royko Toronto, Canada Life needs a Command-Z key. === Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
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