| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(32-ounce) frozen bread dough |
| 2 |
c |
Diced cooked chicken |
| 1 |
c |
Canned black beans; rinsed and drained |
| 1/2 |
c |
Chopped fresh cilantro |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Dried crushed red pepper |
| 1 |
ts |
Salt |
| 1 |
c |
Chunky salsa |
| 1 |
pk |
(8-ounce) shredded Monterey Jack cheese with peppers |
INSTRUCTIONS
Thaw 1 (32-ounce) package frozen bread dough. Roll dough to 1/4-inch
thickness on a lightly floured surface, and cut into 4 rounds.
Brush 1 side of each round with 1 1/2 teaspoons olive oil, and place, oiled
side down, on grill rack over medium-high heat (350° to 400°).
Grill, without grill lid, 2 to 3 minutes or until light grill marks appear
on bottoms.
Brush tops with 1 1/2 teaspoons olive oil, and turn oiled side down.
Sprinkle evenly with toppings, and cook pizzas by desired recipe.
Combine first 7 ingredients together in a large bowl. Spread pizza crusts
evenly with salsa; sprinkle with half of cheese.
Top evenly with chicken mixture; sprinkle with remaining cheese.
Grill, covered with grill lid, over medium-high heat (350° to 400°) about 2
minutes or until slightly crisp. Yield: 4 pizzas.
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
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