Want something unique like a Mexican pizza? Don't feel like you have to order it - make it easily at home, and it's healthier, too! Take advantage of your fresh herbs and vegetables from your garden or the Farmer's Market and truly enjoy this Mexican pizza any night this summer!
AIMEE'S MEXICAN PIZZA
- 1 pound pizza dough
- 2 cans black beans, rinsed and drained (Or you could use leftover Mexican beans/pinto beans)
- 1/2 cup blender salsa (recipe below)
- 1/2 yellow bell pepper, diced
- 1/2 red or orange bell pepper, diced (green may certainly be used!)
- 1/2 cup black olives, drained and cut in half
- 1 zucchini, sliced
- 1 yellow squash, sliced
- (fresh tomatoes may also be used, if desired!)
- 2 cups shredded Mexican cheese (queso fresco may be used, as well)
- chopped lettuce for topping
- chopped cilantro for topping
- Greek yogurt or plain yogurt, for topping
- extra blender salsa, for topping
Preheat oven to 400. Roll pizza dough out onto lightly greased pizza pan. Pierce your dough with a fork, all the way around the dough to prevent the dough from rising. Bake for 10 minutes, then remove to cool. After draining, rinsing and draining your black beans, using a potato masher or two forks, mash the black beans. Spread the black beans over the cooled crust, then add salsa on top of beans. (If desired, you could mix the salsa in with the mashed beans). Next add the fresh vegetables and cheese. Bake for 10-12 minutes. After removing from the oven, add the chopped lettuce, cilantro and then drizzle the yogurt on top. If desired, add extra salsa and enjoy!
AIMEE'S EASY BLENDER SALSA
- 2 cans tomatoes with chilies
- 1 onion, quartered
- 1 handful of cilantro
- salt and pepper (to taste; just a pinch)
- juice from 1 lime
Place all ingredients in a blender and mix well! Store any leftover salsa in an airtight container or mason jar in the refrigerator. This is extra spicy, so if you want to tone down the heat, use 1 can of tomatoes with chilies and one can of plain, diced tomatoes.