spoon

Mexican Pizza

10
Category : Pizza

Yield: 1 Servings

Ingredients (Help):
-CRUST-
2 tb Cornmeal (up to 3)
1 pk (11.5 oz) refrigerated
-cornbread twists

TOPPINGS
1 c Refried beans or chunky
-salsa, drained
2 Medium; firm tomatoes,
-thinly sliced (if using
-salsa omit tomatoes)
2 tb Mild; canned green chilies,
-drained and chopped
1 sm Onion; chopped
2 tb Cilantro or parsley; minced
1 c Grated monterey jack cheese
1/2 c Black olives; chopped
Salt and ground black pepper
-to taste

Here are three Pizza stone recipes I got from Pampered Chef:

Preheat oven to 400 F. sprinkle 1 tblsp cornmeal evenly on 15-inch baking
stone. Place cornbread twists on stone and roll into a 14 inch circle with
roller. (sprinkle remaining cornmeal on crust for easier rolling). Par-bake
crust for 10 minutes. Spread beans or salsa on crust. Slice tomatoes, layer
over refried beans. Chop green chilies and onion with food chopper and
layer over tomatoes. Finely snip cilantro and layer over onion. Sprinkle
cheese over toppings. Garnish Pizza with chopped black olives. Salt and
pepper to taste. Bake 15 - 20 mins.

Yield: 12-16 servings
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