Mexican Mini Pizzas
| Preparation: | 50 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 1 h 2 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pizza |
| Source: | Saputo |
Recipe ingredients
- 250 mL (1 cup) canned Italian tomatoes, drained, seeded and chopped
- 1 398 mL can (14 oz) kidney beans, rinsed, drained and patted dry
- 250 mL (1 cup) corn kernels
- 30 mL (2 Tbsp.) ketchup
- 10 mL (2 tsp.) chili powder
- Salt and freshly ground pepper to taste
- 90 g (3 oz) pancetta, chopped coarsely
- 24 mini pitas
- 1 red onion, chopped finely
- 125 ml (1/2 cup) store bought salsa verde
- 150 g Saputo sliced monterey jack cheese
- 150 g Saputo pizza mozzarella cheese, grated
Preparation
In a bowl, combine the tomatoes, beans, corn, ketchup, chili powder, salt and pepper. Mix well and set aside.
In a skillet, sauté the pancetta until golden brown and crisp. Set aside on paper towels.
Preheat the oven to 200°C (400°F). Arrange the pitas on a baking sheet. Place a generous spoonful of the vegetable mixture on each one, then top with chopped red onion and some crumbled pancetta. Add a small dollop of salsa verde and finish with the grated cheeses.
Bake for 7 minutes to heat and melt the cheese. Serve with more salsa verde.
All rights reserved © Saputo inc. 2010
Suggestion
Salsa verde, a green salsa used abundantly in Mexican cooking, is made from tomatillos, which are related to the ground cherries so popular here. The tart, green fruits are picked when they are about 3 cm in diameter and their papery husks must be removed before cooking.All rights reserved © Saputo inc. 2010
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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