Saturday, June 9, 2012

A fond farewell to Mexican pizza

Happy pizza found here
This is an old favorite of mine...and sometimes my kids will eat it too. 

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:

greek yogurt
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...

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