Mexican Pizza

From: Taste of Home Dec/Jan 2010

8 oz extra-lean ground beef
1/3 cup minced onion
1 tsp minced garlid
1/2 cup diced grape tomatoes
1/4 cup ea grated carrrot and diced green bell pepper
1/2 cup frozen or canned corn
1/4 cup canned black beans, drained and rinsed
1 tbsp minced fresh cilantro
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ea salt and freshly ground black pepper
1/2 cup pizza sauce
1 (12-inch) pre-baked, thin-crust pizza shell
1 cup shredded sharp cheddar cheese
2 tbsp minced green onion
sour cream, salsa, and guacamole (optional)

Preheat oven to 425*
Add beef, onion and garlic to large non-stick skillet. Cook and stir over medium-high heat until beef is no longer pink. Add tomatoes, carrots, green pepper, corn and beans. Cook and stir 2 more minutes. Add cilantro, chili powder, cumin, salt and pepper. Cook 1 more minute. Remove from heat.

Spread pizza sauce evenly over crust. Top with half the cheese.

Spoon beef mixture evenly over pizza. Top with remaining cheese, followed by green onion.

Place pizza directly on middle oven rack and bake for 10-12 minutes on until cheese is completely melted and crust is lightly browned.

Top with sour cream, salsa and guacamole before serving.

Chicken Pesto Pizza

From: Allrecipes.com

1/2 cup pesto basil sauce
1 (12-inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 oz) jar artichoke hearts, drained (optional)
1/2 cup shredded fontina cheese (I usually use mozzarella)

Preheat oven to 450.
Spred pesto sauce over crust. Arrange chicken and artichoke hearts over the sauce, and sprinkle with cheese.
Bake 8-10 minutes until cheese is melted and lightly browned at the edges.

5 cheese pizza w/ veggies and prosciutto

1 package regular pizza dough (you can make your own but the one I buy makes 2 pizzas)
1 package TJ's quattro-formaggio cheese (If you don't have TJ's near you can combine Parmesean, Asiago, Fontina and Mild Provelone Cheeses to get the same thing)
1 package prosciutto
1 log of chevre (goat cheese)
1 package asparagus (feel free to add other veggies if you like)
Fresh basil
Olive oil, S&P

VEGETATION OPTION (cut out the prosciutto and feel free to add other veggies)

Directions:
1) Let the pizza dough sit at room temperature for at least a half hour before you make the pizza. 2) Preheat the oven (I set mine at 350 degrees F).
3) While it's resting, chop your asparagus into 3/4 inch strips.
4) Cut the dough in half and stretch it into your pizza pan. You want it to be thin, but without holes.
3) Bake the dough for a few minutes to get it cooked enough to support
the toppings. This will help give you a really nice crispy crust.
4) Remove it from the oven and slide a spatula underneath it to loosen it from the pan.
5) Add olive oil to the crust, then top it with half the cheeses, asparagus and pieces of prosciutto. Add salt and pepper to the top to taste.
6) Place in the oven and bake until golden crusted and oozing with cheesy-deliciousness.
7) Top with freshly cut basil and dig in!

This recipe makes enough for two 14 inch pies.

You can also cut this into tiny pieces for appetizers.