Recipes

South of the Border Pizza

Provided by Joyce Ford, Coatesville, PA, one of 11 runners-up in the Lindsay Olive Pizza Recipe Challenge!

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At a Glance:

A south of the border twist on pizza. This spicy pizza is a real tummy warmer and not for the faint of heart. This is a great pizza to make as a main meal. You can use milder salsa or hotter salsa along with substituting Monterey jack for pepper jack to suit your taste. Also great topped with pulled pork or chicken. Very versatile. Enjoy.

Ingredients

1 12 inch thin crust dough shell (uncooked)
½ cup jarred mild or medium chunky salsa (your preference)
2 tbls. chopped Lindsay Spicy Jalapeño Queen Olives
1 tbls Lindsay Sliced Ripe Olives
4 green onions, chopped
¼ cup corn nibblets, drained
2 cloves garlic, minced
1 cup Pepper jack cheese, shredded
1 cup cheddar cheese, shredded
2 T. grated parmesan cheese
1 avocado, chopped
½ cup sour cream
2 T. chopped cilantro, preferably fresh

Directions:

Preheat oven to 500 degrees Place pizza crust on a greased pizza pan or ungreased pizza stone.

Spoon diced tomatoes over pizza dough, leaving a 1/2" border.

Top with Spicy Jalapeño Queen Olives, Sliced California Ripe Olives, corn, garlic and onion.

Sprinkle with cheeses and season with salt and pepper to taste.

Bake in 500 degree oven for 10 to 14 min. until bottom of crust is golden brown.

Top with avocado, a dollop of sour cream and cilantro just before eating.

Serve extra sour cream on the side.