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Print this Recipe    MEXICAN PIZZA

This is a recipe I came up with one Saturday when I got tired of our usual
homemade pizza.

Elapsed time: 30 minutes
Preparation time: 15 minutes
Cooking time: 15 minutes

Home-made pizza tastes infinitely better when baked on a pizza stone.
These terracotta tiles help keep the bottom crust crisp rather than the
soggy crust one gets from a pizza pan. They're available at better
cookware stores in a variety of price ranges. The cheap ones work just
as well as the more expensive ones, so save your money.

4 small Italian flat breads
(any brand works well)
1 15-oz. can refried beans
3 medium plum tomatoes, diced
1 small green bell pepper, seeded and chopped
4 green onions, minced
2 cups shredded Monterey jack cheese
1/2 cup fresh cilantro, chopped
Chopped hot pepper (optional)
2 cloves garlic, thinly sliced (optional)
Your favourite salsa

Spread 1/4 can of refried beans over each piece of Italian flat bread. Top
with 1/2 cup of shredded Monterey jack. Top each pizza with tomatoes,
green peppers, onions and cilantro. You can also add sliced garlic and
hot peppers if you wish.

Bake in an oven preheated to 425 degrees F. for 15 minutes, or until
cheese is melted and bubbling. Serve cut in wedges with salsa dribbled
over top.

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