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 at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.
Come see Paula’s live show at the Blumenthal Performing Arts Center in Charlotte, NC and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Tickets available from Blumenthal Performing Arts Center here!
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Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.