It is hard to realize that October is almost over. However, there is still time to enjoy National Pizza Month.
In recent months, I have enjoyed a recipe I found on a package of naan (Indian flatbread). Of course, I modified the ingredients to suit my own taste; those changes are reflected in Tasty Chicken and Cheese Pizza. I have tried both homemade pesto sauce and a purchased variety. While I prefer the homemade kind, the other is much quicker to use. Although the recipe makes two pizzas, I usually half it, which is perfect for one person.
Looking back through past columns, I found an amusing story that is worth repeating. I had forgotten about it; since the story is about a pizza recipe, I thought it would be fun to share it again.
I was preparing the recipe for Taco Pizza, although I must admit that I altered it quite a bit. My son Jonathan and his wife Heather were here for dinner that evening, and there was a consensus among us that this pizza was great! But first came Jonathan’s “Oh, no! What is my mom doing now?!” moment.
When preparing taco pizza, refried beans are spread over a pre-baked crust. (No, I did not purchase mine; I made the crust myself and baked it, then let it cool.) Heather and I had completed that step. The next thing was to spread the hot topping mixture over the beans. Jonathan and Bob (my late hubby) had been outdoors; when they came into the kitchen, Jonathan glanced at the bean-covered pizza crusts and thought they had been spread with peanut butter. Then he saw me pour the meat/corn/tomato sauce mixture over it and felt extremely disturbed until he came closer and realized the peanut butter was really refried beans. We heard a huge sigh of relief and had quite a chuckle when Jonathan explained how horrified he had been.
Enjoy the recipes (and hopefully the story)!
Tasty Chicken and Cheese Pizza
2 naan (specialty bread)
Olive oil
1/2 cup basil pesto sauce (homemade or purchased)
3/4 cup shredded mozzarella cheese (or Monterrey Jack)
1/2 cup cooked chicken breast, diced into small pieces
1/4 cup diced sweet red pepper
1/4 cup sliced black olives
Salt and pepper to taste, if desired
Preheat oven to 400 degrees.
Brush both naan with a little olive oil, bubble side up; spread half of pesto sauce on each one. Add red pepper and chicken. Top with cheese, black olives, salt, and pepper.
Place naan directly on the middle rack of preheated oven; cook about 7 minutes or until toppings and naan are heated through and cheese is fully melted and starting to brown.
Remove from oven; slice, and serve. Serves 2-4 as a main course.
Taco Pizzas
1 pound ground beef, OR ground turkey
1/2 cup chopped onion
1 (1.25-ounce) package taco seasoning mix
2/3 cup water
1 (15-ounce) can whole kernel corn, drained
1-1/4 cups tomato sauce
1 (4-ounce) can diced green chiles, drained
1 (12-ounce) package Mexican 4-cheese blend shredded cheese
2 (12-inch) prebaked pizza crusts
1 (16-ounce) can refried beans
Toppings: sliced green onions, shredded lettuce, sour cream, black olives
Brown ground meat and onion in a large skillet over medium-high heat, stirring until meat is cooked and onion is tender; drain well on paper towels. Return meat to skillet; stir in taco seasoning mix and 2/3 cup water; cook according to package directions on seasoning mix. Remove from heat; stir in corn, tomato sauce, chiles, and 1-1/2 cups cheese.
Place pizza crusts on baking sheets. Spread half of refried beans evenly over each crust, leaving a 1/4-inch border around edges. Top beans evenly with meat mixture. Sprinkle half of remaining cheese over each pizza.
Bake, 1 pizza at a time, at 400 degrees for 8 to 10 minutes or until thoroughly heated and cheese melts. Remove from oven; let stand 5 minutes. Serve with desired toppings.