Its been a great week of cookin’. My kitchen is a disaster – half packed and rearranged – but nevertheless, its been a great week of cookin’.
On Sunday night, I actually made a beef brisket in the slow cooker; that recipe will be on the blog next. It turned out so delicious that I expected last night’s Mexican Flatbread Pizzas to be somewhat less exciting. Not so! Halfway through making these, I could barely keep my husband out of the kitchen. I decided to make my own pico de gallo (recipe below) and I highly recommend it. Its cheap, easy, and the flavors are intense! There’s nothing like spicy red onion and fresh cilantro to load on top of a cute little pizza.
-grilled chicken or shrimp in lieu of beef
-corn or black bean salsa rather than pico
-sliced bell peppers instead of lettuce
These are divine. Enjoy!
Mexican Flatbread Pizzas – adapted from Pioneer Woman’s Mexican “Flatbread” Pizza
1 can of 8 buttermilk biscuits (non-flaky)
14.5 oz can refried beans
1.5 C grated cheddar cheese
Pico De Gallo (recipe below)
1 lb ground beef
1 taco seasoning packet
1. Make Pico De Gallo (recipe below.) This can be done a day in advance.
2. Brown and crumble beef. Add taco seasoning and a bit of water if needed. Set aside on low heat.
3. Preheat oven to 375. Clean a flat surface and sprinkle with flour. Using a rolling pin, flatten each biscuit until very thin – approx. 1/8 inch. Add more flour to surface if needed. Brush flattened dough with olive oil on both sides. Bake dough for approx. 8 minutes, flipping them over 5-6 minutes through, until lightly browned on both sides and fully baked.
4. While dough is baking, heat refried beans in microwave until warm. When dough is finished baking, carefully remove from oven and spread with a thin layer of refried beans. Sprinkle some crumbled beef mixture on top. Then add a small sprinkle of cheese. Return to oven for 3 minutes or until cheese is melted.
5. Assemble pizzas at the table: place lettuce, Pico, and sour cream on pizza.
Easy Pico De Gallo – no recipe source
2 large, ripe slicing tomatoes
1/2 medium red onion
1 large lime
1 bunch fresh cilantro
pinch salt + pepper + garlic powder
Chop tomatoes and onion and place in bowl. Drizzle juice from lime over tomatoes and onion. Mince jalepeno well (remove seeds if you don’t like too much heat.) Coarsely chop cilantro. Add jalepeno, cilantro and salt/pepper/garlic powder to salsa. Mix well and let stand for several minutes.