Lindas Mexican Pizza Food

LINDA'S MEXICAN VEGGIE PIZZA

Steps:

• Preheat oven to 375.
• Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
• Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
• Spread the mixture over the cooled crust.
• Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
• Chill in the refrigerator approximately 1 hours.
• Cut into bite-size squares to serve.

MEXICAN PIZZA

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Arrange the racks in the oven so they evenly divide the oven into thirds. You'll use both racks, rotating and moving the pizzas around as they cook.
• In a large skillet, cook the pork with onion and garlic in olive oil over medium heat until the meat is browned, stirring to break up with a fork. Drain if necessary. If you are using chorizo, cook the onions until they are tender and then add the chorizo, cooking for a few minutes until the fat is rendered and the meat is well browned.
• Add the taco sauce, tomato sauce, chili powder, cayenne pepper, and pepper to the onion mixture. Stir well, and simmer on low heat for 5 minutes to blend flavors.
• Stir in drained green chiles.
• Spray 2 cookie sheets with nonstick cooking spray and then spread the pizza crust dough onto the sheets.
• Bake them for 5 to 8 minutes or until they are just set.
• Spread the sauce evenly over both of the pizza crusts and top evenly with the shredded cheese.
• Bake at 400 F for 20 to 25 minutes until cheese is melted, bubbly, and begins to brown. Halfway through the cooking time, swap the cookie sheets so they each have time on the upper and lower baking racks. This will help ensure an even bake on both pizzas. Make sure that the crusts are browned on the bottom and the pizzas have cooked evenly.
• Slice, serve, and enjoy.

LINDA'S MEXICAN PIZZA

Steps:

• Mix pizza sauce, and salsa together. Add Jalapeno juice, and mix well.
• Pour on pizza shell, and spread out to edge of pizza shell.
• Spread jalapenos all around, on top of sauce.
• Spread black olives on top of pizza.
• Spread onion on top of pizza.
• Sprinkle cheese all over top of pizza, spreading to cover all.
• Cook at 425 for 15-20 minutes.

MEXICAN PIZZAS - LOW FAT

Steps:

• Place tortillas on two ungreased baking sheets; spread with beans.
• Layer with salsa, tomatoes, chilies, green pepper, onion, olives and cheese.
• Bake at 350°F for 10 minutes or until the cheese is melted.

PAULA DEEN'S MEXICAN PIZZA

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 425 degrees.
• Heat the oil in a small saucepan and cook the green pepper and mushrooms over medium heat until crisp-tender, about 2 minutes. Cut the crusts into biscuit sized pieces using a biscuit cutter. Distribute the vegetables evenly over the crusts. Reserve 1 cup of the salsa and spoon the remaining salsa evenly over the pizzas. If you don't have a pizza stone, place the pizzas on a baking sheet. They won't be as crisp this way, but this is a lot less messy than placing them directly on the rack.
• Bake the pizzas for 10 to 12 minutes in the preheated oven, then sprinkle with the cheese. Bake 7 minutes more. Serve the pizza slices topped with the reserved salsa, olives, cooked ham, shredded lettuce and sour cream.
• Note: For variety, you can make a Greek style pizza, using olives, tapenade, spinach and feta cheese. An Italian style pizza uses tomato sauce and provolone cheese. A vegetarian style pizza simply omits the meat.