Recipes : Mexican Pizza : Food Network

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Mexican Pizza
Recipe courtesy Paula Deen

1 tablespoon vegetable oil
3/4 cup sliced fresh mushrooms
3/4 cup chopped green bell pepper
2 (12-inch) pizza crusts or frozen cheese pizzas
2 (16-ounce) jars chunky salsa
2 (8-ounce) packages shredded Mexican cheese (Monterey Jack, Cheddar, and other
mild cheeses combined)
1 (2 1/4-ounce) can sliced black olives
1 cup chopped cooked ham
Shredded lettuce
Sour cream

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 F.

Heat the oil in a small saucepan and cook 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 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 to 12 minutes, then sprinkle with the cheese. Bake for 7
minutes more. Serve the 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.