Paula Deen's Mexican Pizza
photo by Enjolinfam
- Ready In:
- 27mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 tablespoon vegetable oil
- 3⁄4 cup chopped green bell pepper
- 3⁄4 cup chopped fresh mushrooms
- 2 (12 inch) prepared pizza crust or (12 inch) frozen cheese, pizzas
- 2 (16 ounce) jars chunky salsa
- 2 (8 ounce) packages shredded Mexican blend cheese (Monterey Jack, Cheddar, and other mild cheeses combined)
- 1 (2 1/4 ounce) can sliced black olives, drained
- 1 cup chopped cooked ham
- 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 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.
- 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.
- 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.
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Reviews
-
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 Recipe #252423 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.
RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale