Anyone remember those old Little Caesars’ Commercials from waaay back?
They were (are) ridiculous, but all these years later I still say “Pizza Pizza”, out of the blue, in that silly voice.
The poodle is just plain creepy in this one.
And some singing. That uvula is so bizarre.
Enough of those and on to these.
I love making pizza and I love to make different kinds.
These two recipes were fantastic together as the flavors were very complimentary, but different enough to add variety to the meal.
Black Bean Mexican Pizza
1 (10-ounce) can refrigerated pizza crust
1 (15-ounce) can black beans, drained, rinsed
3 tablespoons olive oil
2 tablespoons chopped fresh cilantro or parsley
1 teaspoon cumin
1 teaspoon hot pepper sauce
1/2 teaspoon minced garlic
4 oz shredded Monterey Jack cheese
4 oz shredded cheddar cheese
1 (2 1/4-ounce) can sliced ripe olives, drained
1/2 cup diced red bell peppers
1/2 cup sliced green onions
1/2 cup sour cream
1/4 cup green taco sauce or taco sauce
1 cup chunky-style salsa
1. Heat oven to 425°F. Lightly grease 12-inch pizza pan or 13 x 9-inch pan.
2. Unroll dough and place in greased pan; starting at center, press out with hands. Bake for 7 to 10 minutes or until light golden brown.
3. In food processor bowl with metal blade, combine black beans, oil, cilantro, cumin, hot pepper sauce and garlic; process until smooth, frequently scraping down sides of bowl (You can also mash together in a bowl using a fork.) Spread bean mixture over partially baked crust. Sprinkle with cheeses, olives, bell pepper and green onions.
4. Bake for 7 to 12 minutes or until crust is deep golden brown and cheese is melted.
5. In small bowl, combine sour cream and taco sauce; blend well. Serve pizza with sour cream mixture and salsa.
Recipe from From Pillsbury Best of the Bake-Off Cookbook
Chicken Fajita Pizza
1 can (13.8 oz) refrigerated pizza crust
1 tablespoon olive oil
4 boneless skinless chicken breasts, cut into thin strips
1 to 2 teaspoons chili powder
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips (2×1/4-inch)
1/2 cup chunky salsa
2 cups (8 oz) shredded Monterey Jack cheese
1. Heat oven to 425°F. Grease 12-inch pizza pan or 13×9-inch pan.
2. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.
3. In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with chili powder and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.
4. Spoon chicken mixture evenly over dough. Spoon salsa over chicken. Sprinkle with cheese.
5. Bake 16 to 20 minutes or until crust is golden brown.
Recipe from Pillsbury.com
I love the name of this band.
I love the name of their debut album.
I love the title of this song.
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