|Might not be all the pretty but it sure tasted good!|
You know how you get up a craving sometimes but everything you mention with it sounds boring? That happened to me this morning. I wanted chorizo. Chorizo and eggs? No, sick of eggs. Chorizo and potatoes? No, can't have potatoes, and, yeah NOT dealing with baby girl. (Her favorite food so I'd have to cook a ton of them.) Nachos? Oh, that sounds good! Crud, no corn chips. Then what did I spy with my little eye? Crust, premade. The thin pizza crust was just sitting there begging to be used up, and hey it wasn't horrible on carbs. (The refried beans made up for it though. Why not? ya can't win them all.) Pizza it is. There was a jar of smooshed maters (crushed tomatoes if you want to be technical) and plenty of cheese waiting to be grated. Canned beans out the wazoo that need to be used up and presto! A meal! Yup, Mexican-ish (but not really), pizza it is.
(makes 3 12" pizzas)
Premade thin pizza crust (I used Golden Home Ultra Thin)
oil (or fat of any kind)
1 (28 oz.) can crushed tomatoes
Mexican style chorizo (I used Cicque Beef Chorizo, 9 oz.) - use 2 for more flavor
1 (15 oz.) can black beans, drained
1 (15 oz.) can chickpeas, drained (don't judge it's what I grabbed first)
1/4 c. drippings (I used the beef drippings I had on hand, but any will work as will lard or even oil)
1 (16 oz.) block, Colby Jack cheese, shredded
1/4 (16 oz.) block, mild cheddar cheese, shredded
Heat up two cast iron skillets and preheat oven to 400°. When the skillets are hot add the oil or melt fat in both. Dump in the chorizo into the smaller one and fry it up. Once it's hot add the crushed tomatoes.
|chorizo and tomatoes|
Next add the tomato and chorizo mixture.
Top with cheese.
|This is the last pizza, when I realized I needed more cheese, enter the cheddar addition.|
Oh if you can use the wired pizza pans and just line the bottom of the oven. It crisps up the bottoms nicely!