Wednesday, March 23, 2011

Pizza Pronto

If you do a Google search on the history of pizza, you will learn that it has been in existence for centuries--probably as soon as flour and water were mixed and baked on a hot stone. I love pizza--it's probably one of the most flexible meals you can prepare--you can make just a little (enough for one person) our pizza for a crowd. And the list of possible toppings is limited only by your imagination.

The following pizza is super quick because the base (bread) is a flour tortilla. If you don't like chorizo, you could substitute ground beef, ground turkey, or even veggie crumbles to make it a vegetarian meal.

Chorizo Topped Mexican Pizza
  • 8  oz.  chorizo sausage
  • 1  cup  deli-fresh chunky salsa with corn and beans
  •     Nonstick cooking spray
  • 4  7 - to 8-inch  flour tortillas
  • 1  cup  shredded Mexican cheese blend (4 oz.)
  • 1    avocado, halved, pitted, peeled and sliced
  • 4    green onions, chopped
  • 1/4  cup  snipped fresh cilantro


1. Preheat broiler. In large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in colander. In small saucepan heat salsa over medium heat until heated through.

2. Lightly coat large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth the cheese. Broil 3 to 4 inches from heat 2 to 3 minutes, until cheese is melted. Top each pizza with one-fourth the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges. Makes 4 servings.

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