Mexican Pizza

Your Royko Recipe for March, 2017

Mexican Pizza
From Royko’s Fertile Imagination, 1994. Credit: Paul Royko. [His words…Bill]
An easy to make alternative to the traditional Italian-style pizza. Serves 4.

Any pizza, including this one, is infinitely better if you use a pizza stone. You end up with a crust that’s crispy on the bottom, not soggy as is the case otherwise.

Pizza stones are available at the better cookware stores. The simplest, and every bit as effective as the most expensive, is a circle of fired, unglazed terra cotta clay. To use it, place in the oven and preheat to 425 ̊. Then, slide the pizza(s) onto the pizza stone and bake for 15 minutes. The stone will take one large Italian flat bread or 4 small ones.

4 small Italian flat bread – such as Splendido from Loblaws
1 15-oz. can refried beans
3 medium diced plum tomatoes
1 small seeded, chopped green bell pepper
4 minced green onions
2 cup grated Monterey Jack cheese
1/2 cup chopped fresh cilantro
2 tbl. chopped hot pepper [opt.]
2 cloves thinly sliced garlic [opt.]

Spread 1/4 can of refried beans over each piece of Italian flat bread. Top with 1/4 of the shredded Monterey Jack.

Top each pizza with tomatoes, green peppers, onions, cilantro, plus hot peppers and garlic if desired.

Bake in an oven preheated to 425 ̊ for 15 minutes, or until cheese is melted and bubbling.

Serve cut in wedges with additional salsa dribbled over the top.

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