Mexican Pizza
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This is one of those dishes you'll have fun with.
Ingredients
- 1 cup chopped Smithfield Deli Thin Cooked Ham or Honey Ham
- 2 12-inch pizza crusts or frozen cheese pizzas
- 1 tablespoon vegetable oil
- 3/4 cup sliced fresh mushrooms
- 3/4 cup chopped green bell pepper
- 2 16-ounce jars chunky salsa
- 2 8-ounce packages shredded Mexican cheese (Monterey Jack, Cheddar, and other mild cheeses combined)
- 1 2.25-ounce can sliced black olives
- 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 350 degrees F.
- Cut the crusts into biscuit-sized pieces using a biscuit cutter. Heat the oil in a small saucepan and cook the mushrooms and green pepper over medium heat until crisp-tender, about 2 minutes. Reserve 1 cup of the salsa and spoon the remaining salsa evenly over the pizza crusts. Next, distribute the vegetables evenly over the crusts. Top with shredded cheese.
- 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 7 to 12 minutes to melt the cheese. Serve the pizza slices topped with the reserved salsa, black olives, cooked ham, shredded lettuce, and sour cream.
- Serve the pizza slices topped with cooked ham, shredded lettuce, sour cream, black olives and the reserved salsa.
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