Monday, June 6, 2011

Grilled Mexican Pizza by Colleen Guenther

This recipe is not your run of the mill sauce based pizza so get ready. It's base is refried beans and it is done on the grill topped with a uncooked FRESH salad. The salad can also be eaten as is and is super duper delicious! I could drink the dressing on it's own because it's so good!

What you need:

Savoy Cabbage chopped (I used half of a small head)
1/2 cup of high quality Queso Fresco cheese chopped
1/2 red pepper chopped
1 avocado diced
Handful of cherry tomatoes quartered
Handful of cilantro chopped

1 freshly squeezed lime juice
1/2 tablespoon extra virgin olive oil
1/4 teaspoon of cumin
1/4-1/2 jalapeno minced (depending on how hot you want it)
1-2 garlic cloves minced
Dash of chili powder and paprika
Dash of salt and pepper

Pizza Base:
1 can refried beans
1 pizza crust (I like the pre-made Boboli thin pizza crusts)


First make your salad dressing so that it can sit and it's ingredients can mingle with each other for a while. Give it a taste before your done though to see if you need to add more spice. Next, make your salad by mixing all of the veggies and cheese together. Then, mix your dressing, again after it sits for at least a half hour (the longer the better) with your veggies. After your grill is all heated up, put your pizza crust on the grill face down and let cook for a minute or two. Watch it carefully for it cooks really fast depending on how hot your coals are. Then, remove from grill and spread your refried beans on the grilled top. Place back on grill, bottom down and cover for a couple minutes to heat up the beans. When done, remove from grill and top with your fresh salad mix. EAT!

No comments:

Post a Comment