This is a “catch-up” post because it’s actually a meal from Friday – the long weekend got away from me! But it was too good not to record for posterity, even a few days late. So please forgive me for my tardiness.
At any rate, this Mexican pizza is one I’ve been meaning to try again for quite some time. I was turned on to the recipe from Nava Atlas’ “The Five-Ingredient Gourmet,” and I’ve enjoyed this pizza ever since. But it’s been awhile since it has graced our table, and I felt it was well past due for a renaissance.
Instead of the premade pizza crust I’ve used in the past, this time I used the Pillsbury roll-out crust, which I’ve found lends itself to a more flexible, less tough texture. However, with the heavy toppings of salsa and refried beans, I’m afraid the crust got a little TOO chewy and gooey for my taste. It wasn’t bad; it just wasn’t as firm as I would have enjoyed. Next time I’ll pre-bake the crust for longer than five minutes in order to firm up the surface.
That said, the pizza’s taste remained unharmed, despite the texture, and I’ll definitely give it another try!
The stats:
Pizza crust: $3.19 ($1.60/person)
Refried beans: $1.59 ($0.80/person)
Monterey Jack cheese: $3.00 ($1.50/person)
Olives: $1.29 ($0.65/person)
Lettuce: $1.99 ($1.00/person)
Cherry tomatoes: $5.99/carton ($1.50/person)
Soybeans: $1.39 ($0.70/person)
GRAND TOTAL: $18.44 … or $7.75 per person.
:)