Hearty Mexican Pizza
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Who said the Italians invented pizza? You'll love this spicy variation of a much-loved classic.
3/4 lb (375 g) lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1 jar (440 mL) Old El Paso* Thick N’ Chunky Salsa (about 1 3/4 cups/425 mL))
1 pre-baked pizza crust
1 1/2 cups (375 mL) shredded Monterey Jack cheese
Brown beef in skillet over medium-high heat. Reduce heat to medium; stir in onions, garlic and green pepper, and cook 3 minutes longer or until onion is softened.
Stir in salsa and cook for 5 minutes or until most of the liquid has evaporated.
Place pizza crust on pizza pan. Remove beef mixture from heat and spoon onto pizza crust.
Sprinkle green pepper and cheese evenly over beef mixture.
Bake in a 450°F (230°C) oven for 20 to 25 minutes or until cheese has melted and pizza is heated through.
Thick N' Chunky Salsa - Medium
Tip: Add fibre and loads of flavour by switching to a whole wheat or multi-grain crust. Additonally, try adding a sprinkling of black beans over top of pizza, just before serving.