| 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
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