10
COWABUNGA MEXICAN PIZZA
1 prepared thin pizza crust (about 10 oz)
½ can (8 oz) refried black beans
1 envelope (1.25 oz) taco seasoning
½ cup shredded Monterrey Jack cheese
¾ cup shredded cheddar cheese
¼ cup diced tomato, seeded
¼ cup chopped red onion
2 tablespoons chopped fresh cilantro sprigs
⅓ cup canned whole kernel corn
1 jalepeño, seeded and diced (optional)
Kosher salt
In a medium bowl, mix the refried beans with a small amount of water into a spreadable
consistency. Mix in the taco seasoning.
Seed and dice the tomato and jalepeño. Chop the red onion and cilantro.
Spread the refried beans in a thin layer over the pizza dough. Cover the pizza with all
of the cheese, then add other toppings, including the whole kernel corn. Sprinkle with
kosher salt to intensify the flavors.
Bake in pizza maker for 10 to 20 minutes. Carefully remove the pizza from the pizza
maker. Cut, serve and enjoy.
DONATELLO’S DESSERT PIZZA
1 prepared thin pizza crust (about 10 oz)
3 tablespoons melted butter
⅓ cup raspberry preserves
1 package (8 oz) cream cheese, softened
⅓ cup sugar
½ teaspoon vanilla
Fresh raspberries, washed and dried
Toppings as desired
Brush butter onto pizza crust. Bake crust for 5 to 7 minutes in pizza maker. Spread
raspberry preserves evenly on crust and bake for another 1 to 2 minutes. Remove from
pizza maker and allow to cool.
In a small bowl, beat cream cheese, sugar and vanilla with electric mixer until fluffly.
Spread cream cheese mixture over pizza crust. Top with fresh raspberries.
For an added touch, drizzle with melted chocolate and add toppings like toasted almond
slivers, toasted coconut or chocolate shavings.
Summary of Contents for TEENAGE MUTANT NINGA TURTLES NTPM-55
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