June 22, 2015

mexican pizza

Yum

So... I have this problem.  I can't seem to do much else until I am completely done unpacking and organizing.  It's like a mental block that I can't focus on anything until it's done!  I know someone out there can relate.... and don't get me wrong.... it can be a good thing.  For instance my house is almost completely unpacked AND organized.  However, it also means that dinner/laundry/cleaning/blogging/meal planning gets left in the dust.   So my goal for this next week is to get back on track and by Friday feel back to my routine. Let's just say that my inbox is so full of e-mails that you almost wear your finger out scrolling!  Yes, it's that bad!!!

In the meantime dinner has been full of quick and easy recipes that are also healthy.  This pizza was amazing and it is just as good cold the next day!  Customize it according to what you have on-hand.  It would be delicious with jalapenos, black beans, fresh tomatoes, etc.  You get the picture.  So have some fun with it!:)

Servings makes 2 pizzas
Total Time 25 minutes

INGREDIENTS
  • 2 pounds pizza dough
  • 1, 16 ounce can refried beans, thinned with 1 tablespoon water
  • 1 1/2 cups salsa
  • 2 1/2 cups shredded pepper Jack or Monterey Jack 
  • 2 ears of corn, kernels removed
  • 2 ripe avocados, peeled and chopped into 1/2-inch pieces
  • 1/4 cup fresh chopped cilantro leaves
  • sriracha (optional)
  • sour cream, for dipping 
  • 2 limes, quartered

INSTRUCTIONS

1.  Preheat oven to 500 degrees F with pizza stones or pans in the oven.

2.  Divide the dough in half and roll each half out onto parchment paper to preferred thickness.

3.  Spread the beans evenly across the dough, leaving a 1 inch border along the dough, followed by spoon size dollops of salsa, cheese, and corn.

4.  Bake for 8-10 minutes, until the edges begin to brown.  If you would like a crispy crust, during the last 3 minutes of baking time, slide the pizza off the parchment paper and bake directly on the rack.

5.  Let the pizza cool for 10 minutes and then top with the avocado and cilantro.

6.  Drizzle with sriracha (optional) and serve with quartered limes, to squeeze over the pizza, and sour cream.  Enjoy!!!

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