|Happy pizza found here|
This time, I tried it a little differently, with pureed yellow squash in the beans...shhhh, don't tell my 15 year old! She hates it when I hide veg in things where veg doesn't normally exist.
The good news: the squash was not noticeable, and it made the beans easier to spread.
The better news: I rolled the crust out thinner than usual, and it came out much better. I used to just press the crust into a ceramic pie pan, this time I rolled it out on a cookie sheet.
The bad news: days after I served this recipe to all four kids, we found out #2 has developed a dairy allergy! (And that's on top of the peanuts, tree nuts, almond, coconut, pistachio, and a patridge in a...) So, this was the last time I could make this recipe for everyone.
For all of you lucky folks with no dairy, wheat, bean, squash, corn, lettuce, salsa or water allergies, here is the recipe:
|Bisquick: makes it awesome|
1 1/2 cups bisquick
1/2 cup yellow cornmeal
1/2 cup water
Combine until soft dough forms. Roll or smoosh into a rough circle, about 1/2" thick.
Bake at 350 degrees for 10 mins.
Combine the following:
about 1 cup refried beans
about 3/4 cup yellow squash
Spread bean mixture on crust, and sprinkle with a good size handful of shredded cheese.
Bake an additional 10 mins, or until the cheese is good and melty.
Top with your choice of the following:
chopped lettuce (romaine, green leafy, spinach, NOT ICEBERG)
4 thumbs up, #3 even liked the salsa and "sour cream"!
*sorry no more pictures! If I ever find them, I will come back and post them...