Total Time
27mins
Prep 7 mins
Cook 20 mins

I haven't tried this yet, but it sounds so good I had to post it right away. These are individual pizzas you can assemble yourself on a prepared crust, or on an already prepared frozen cheese pizza. I can't decide which way I'll go first. I suspect you could make two large pizzas, also. (Edited to add: In fact, in her cookbook, Paula does indeed make this as 2 large pizzas for a party for teenagers.) See the note for possible variations. Recipe halves easily.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Most Helpful

5 5

This made a FANTASTIC pizza! I made it vegetarian by omitting the ham and I halved the recipe to make 1 pizza instead of two. I used Healthy Italian Breadsticks or Pizza Crust for the dough and instead of baking the dough with the cheese on it first and then adding the salsa, etc. I blended the salsa and put it on first like it was the pizza sauce and put the cheese on top. This was so GOOD and the whole family liked it, so I know it's a keeper! Thanks for another great recipe! Made for Aussie/Kiwi Swap #20.