Ingredients:
2 16-ounce jars chunky salsa
2 ounce can sliced black olives
1 cup chopped cooked ham
2 12-inch pizza crusts or frozen cheese pizzas
3/4 cup sliced fresh mushrooms
3/4 cup chopped green bell pepper
1 tablespoon vegetable oil
2 8-ounce packages shredded Mexican cheese (Monterey Jack, Cheddar, and other mild)
Shredded lettuce
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 saute the mushrooms and green pepper 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 2 pizzas. If you don’t have a pizza stone, place the pizzas on a baking sheet. They won’t be as crisp as they would be if you placed them directly on the rack, but this is a lot less messy.
Bake the pizzas for 10-12 minutes, and then sprinkle with the cheese. Bake for 7 minutes more. Serve pizza slices topped with the reserved salsa, olives, cooked ham, shredded lettuce and sour cream.
Cook’s Tip:
-For a Greek style pizza, use olives, tapenade, spinach and feta cheese.
-For an Italian style pizza, use tomato sauce and provolone cheese.
PD & Friends, pg 77
Recipe courtesy of Paula Deen
Servings: 6 servings
Prep Time: 7 min
Cook Time: 20 min
Difficulty: Easy
Show: Paula's Home Cooking/Paula Deen and Friends cookbook
