Paula Deen's Mexican Pizza
Ingredients
- 1 tablespoon vegetable oil
- 34 cup green bell pepper, chopped
- 34 cup mushrooms, fresh, chopped
- 2 (12 inch) prepared pizza crust, (12 inch) frozen cheese, pizzas or 2
- 2 jars (16 ounce) chunky salsa
- 2 (8 ounce) packagesshredded Mexican blend cheese, (Monterey Jack, Cheddar, and other mild cheeses combined)
- 1 (2 1/4 ounce) cansliced black olives, drained
- 1 cup cooked ham, chopped
- lettuce, shredded
- sour cream
Directions
Position the oven rack at the lowest level.If you have a pizza stone, place it in the oven on the rack.
Preheat the oven to 425 degrees.
Heat the oil in a small saucepan and cook the green pepper and mushrooms over medium heat until crisp-tender, about 2 minutes.
Cut the crusts into biscuit sized pieces using a biscuit cutter.
Distribute the vegetables evenly over the crusts.
Reserve 1 cup of the salsa and spoon the remaining salsa evenly over the pizzas.
If you don't have a pizza stone, place the pizzas on a baking sheet.
They won't be as crisp this way, but this is a lot less messy than placing them directly on the rack.
Bake the pizzas for 10 to 12 minutes in the preheated oven, then sprinkle with the cheese.
Bake 7 minutes more.
Serve the pizza slices topped with the reserved salsa, olives, cooked ham, shredded lettuce and sour cream.
Note: For variety, you can make a Greek style pizza, using olives, tapenade, spinach and feta cheese.
An Italian style pizza uses tomato sauce and provolone cheese.
A vegetarian style pizza simply omits the meat.