Mexican Pizza

This is one of those dishes you'll have fun with.

Serves: 6
Cook Time: 15 Minutes

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 1/4-ounce) can sliced black olives
• Shredded lettuce
• Sour cream

Steps

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.

Serving Suggestions

Serve the pizza slices topped with cooked ham, shredded lettuce, sour cream, black olives and the reserved salsa.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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