| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 2 | tb | Cornmeal (up to 3) |
| 1 | pk | (11.5 oz) refrigerated cornbread twists |
| 1 | c | Refried beans or chunky salsa, drained |
| 2 | Medium; firm tomatoes, thinly sliced (if using salsa omit tomatoes) | |
| 2 | tb | Mild; canned green chilies, drained and chopped |
| 1 | sm | Onion; chopped |
| 2 | tb | Cilantro or parsley; minced |
| 1 | c | Grated monterey jack cheese |
| 1/2 | c | Black olives; chopped |
| Salt and ground black pepper to taste |
INSTRUCTIONS
CRUST TOPPINGS Here are three Pizza stone recipes I got from Pampered Chef: Preheat oven to 400 F. sprinkle 1 tblsp cornmeal evenly on 15-inch baking stone. Place cornbread twists on stone and roll into a 14 inch circle with roller. (sprinkle remaining cornmeal on crust for easier rolling). Par-bake crust for 10 minutes. Spread beans or salsa on crust. Slice tomatoes, layer over refried beans. Chop green chilies and onion with food chopper and layer over tomatoes. Finely snip cilantro and layer over onion. Sprinkle cheese over toppings. Garnish Pizza with chopped black olives. Salt and pepper to taste. Bake 15 - 20 mins. Yield: 12-16 servings Posted to EAT-L Digest by Colleen Reynolds <LUVINIT30@AOL.COM> on Aug 2, 1997
A Message from our Provider:
“Can’t change? Jesus frees us”