Mexican Pizza Recipe by Paula Deen

Level: Easy

Time: 35 MINUTES

0 ratings

Ingredients

  • 2 (16 oz) jars chunky salsa
  • 2 oz can sliced black olives
  • 1 cup ham, cooked and chopped
  • 2 (12 inch) pizza crusts, or frozen cheese pizzas
  • 3/4 cup sliced fresh mushrooms
  • 3/4 cup green bell pepper, chopped
  • 1 tablespoon vegetable oil
  • 2 (8 oz) packages Monterey Jack cheese, or cheddar
  • lettuce, shredded
  • sour cream

Preparation

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°F.

 

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.

Mexican Pizza

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club       Sweet Home Savannah            Paula Deen Store