FIRE MOUTH PIZZA
one 12-inch pizza crust.
2/3 cup roasted pepper and tomato salsa (recipe follows) OR a good prepared thick and chunky salsa
1 cup canned black beans, rinsed and drained
five thin green Bell pepper rings
five thin red Bell pepper rings
1/2 cup thinly sliced red onions
two jalapeno peppers, sliced, seeds and stems removed
2 cups shredded cheddar OR Jack cheese
2 teaspoons Tex-Mex spice (recipe follows)
place crust on a large baking sheet, spread salsa evenly over crust.
Top with beans, Bell pepper rings, onions, jalapeno peppers and cheese.
Sprinkle Tex-Mex spice evenly over cheese.
Bake in a 450° oven for about 12 min. or until crust is Golden Brown and cheese is melted.
Slice and serve immediately.
FOR THE SALSA;
one 15-ounce can crushed tomatoes
1 cup chopped roasted red Bell pepper
two cloves garlic, peeled and minced
2 tablespoons chopped cilantro
1 teaspoon minced jalapeno pepper
1 tablespoon olive oil
2 teaspoons cider vinegar
1/4 teaspoon salt
combine tomatoes and chopped red peppers in a mixing bowl.
In a skillet, cook the garlic, cilantro, and chili pepper in the olive oil until garlic is soft.
Stir into the tomato mixture with vinegar and salt.
Makes about 2 1/3 cups
TEX-MEX SPICE
1/3 cup ground dried chili pepper OR Chile powder
4 teaspoons paprika
2 teaspoons salt
2 teaspoons ground Ginger
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground thyme
1/2 teaspoon cayenne pepper
combine all ingredients and store in a jar with a tight lid.
Sprinkle over grilled or broiled meats; add to the Chile barbecue sauces, soups, casseroles, etc.
makes about a half cup.
one 12-inch pizza crust.
2/3 cup roasted pepper and tomato salsa (recipe follows) OR a good prepared thick and chunky salsa
1 cup canned black beans, rinsed and drained
five thin green Bell pepper rings
five thin red Bell pepper rings
1/2 cup thinly sliced red onions
two jalapeno peppers, sliced, seeds and stems removed
2 cups shredded cheddar OR Jack cheese
2 teaspoons Tex-Mex spice (recipe follows)
place crust on a large baking sheet, spread salsa evenly over crust.
Top with beans, Bell pepper rings, onions, jalapeno peppers and cheese.
Sprinkle Tex-Mex spice evenly over cheese.
Bake in a 450° oven for about 12 min. or until crust is Golden Brown and cheese is melted.
Slice and serve immediately.
FOR THE SALSA;
one 15-ounce can crushed tomatoes
1 cup chopped roasted red Bell pepper
two cloves garlic, peeled and minced
2 tablespoons chopped cilantro
1 teaspoon minced jalapeno pepper
1 tablespoon olive oil
2 teaspoons cider vinegar
1/4 teaspoon salt
combine tomatoes and chopped red peppers in a mixing bowl.
In a skillet, cook the garlic, cilantro, and chili pepper in the olive oil until garlic is soft.
Stir into the tomato mixture with vinegar and salt.
Makes about 2 1/3 cups
TEX-MEX SPICE
1/3 cup ground dried chili pepper OR Chile powder
4 teaspoons paprika
2 teaspoons salt
2 teaspoons ground Ginger
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground thyme
1/2 teaspoon cayenne pepper
combine all ingredients and store in a jar with a tight lid.
Sprinkle over grilled or broiled meats; add to the Chile barbecue sauces, soups, casseroles, etc.
makes about a half cup.
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