After a month hiatus, I am very excited to get back to recipe wednesday! Hope you all enjoy this wonderful little installment brought to you by a guest and friend of AA, Amber Recker of the Ginger Kitchen!
We all lead busy lives, making it difficult to plan healthy meals within budget and within the time constraints of daily life. My husband and I make cooking a priority and spend a lot of time planning meals. There are times, though, when we need something quick and easy. This recipe definitely qualifies. It can be prepared in less than 30 minutes and offers a lot of flexibility for picky eaters. It can also be a fun way to engage the entire family in the process of preparing a meal, allowing everyone to choose their own pizza toppings. The possibilities are endless with this recipe and you can’t mess it up; simply choose your toppings, bake and eat!
- 1 Boboli pizza crust (available in several varieties, including whole wheat)
- 1 lb. hamburger
- 1 packet taco seasoning
- 1 can refried beans with chilies
- 1 cup Mexican cheese blend
- ½ cup banana peppers
- 1 tomato, diced
- ½ head of lettuce, shredded
- ½ cup sour cream
Preheat oven according to cooking directions on Boboli pizza crust package. Place hamburger in a large pan and brown, add taco seasoning and water according to the taco seasoning instructions and simmer. While hamburger is simmering, prepare the pizza crust. Begin with refried beans, spreading onto the crust, about ¼ to ½ inch thick. When hamburger is done, place the desired amount on top of beans on crust. Next, add cheese, then peppers. Place on a baking sheet and bake for approximately 25 minutes, until cheese is melted and sides of crust are slightly browned. For a crispier crust, place the pizza directly on oven rack. Remove pizza from oven and add diced tomatoes, lettuce, sour cream and cilantro.
Amber and her husband Jon love to cook and they want to share that love with you! Visit them at www.thegingerkitchen.com or follow them on Twitter @gingerkitchen. Amber does the photography and blogging and Jon does most of the cooking- it’s a match made in heaven. Oh yeah, and they do it all from their humble little, not-so-state-of-the-art kitchen in Fort Wayne, Indiana.