A few summers ago I got a bunch of BHG and Pilsbury cook books for 10cents at a garage sale. They are great for quick easy meals. This morning Matt and I were both hurting from a long weekend of fun, friends, food, and beer. Lots of beer. I pulled out one of the cook books that features 7 ingredients or less to find something for dinner tonight. Matt picked out Spicy Tex-Mex Pizza.
The original recipe has 4 ingredients. I decided to spice things up and add a few more ingredients. I basically threw stuff together and should have cut the amounts of everything in half. So now I have 1/2 the ingredients left over to create another meal later in the week. This was so easy and super tasty. It will definitely be making an appearance in our house again.
Spicy Tex-Mex Pizza
Adapted From: BHG Simple Meals, 7 Ingredients or Less
1 12-inch thin-crust Italian Bread shell (such as Boboli) or Italian Flat Bread
1ish tbs EVOO
1 Cup shredded Monterrey Jack cheese
1 15 oz can of black beans
1 11 ounce can corn
1 15 oz can garbanzo beans
1 cup chopped green pepper
1 cup chopped red pepper
1/2 cup green onions, chopped
1/2 cup diced pickled jalapenos
1 seasoned chicken breast, cubed
Ground Cumin to taste
Red Pepper Flakes to taste
Dried or Fresh Cilantro to taste
1. Preheat oven to 425 degrees F. Lightly spread EVOO on pizza crust. Combine beans, corn, chopped veggies, and chicken in a large bowl. Add Cumin, Cilantro, and Red Pepper Flakes .
2. Sprinkle 1/2 cup cheese on the pizza crust. Add bean mixture (I used about 1/2 of it). Top with remaining cheese.
3. Bake for about 20 minutes or until pizza is heated through and cheese is melted. Let stand for 5 minutes. Cut into wedges, and serve with salsa.
Makes 6 servings.