Servings: 6 servings
Prep Time: 7 min
Cook Time: 20 min
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)
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.
-For a Greek style pizza, use olives, tapenade, spinach and feta cheese.
-For an Italian style pizza, use tomato sauce and provolone cheese.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!