It’s possible that I’ve told you that I am probably 1 in a million … (no, I’m not bragging!) of people who are NOT lovers of pizza! Fortunately, since I was born and raised in the good old USA, I do not consider this unpatriotic. I did enjoy – as a teenager – watching the old pizza makers toss the dough in the air, watch it expand as they caught it, making it larger and rounder with each toss until it was just the right size and just the right thickness. I vaguely remember liking it then … perhaps it was the spectacle of watching them, knowing that ‘mama or papa’ had made the dough fresh that morning; that the sauce was home-made and there was no recipe!
How much of each of the seasonings was dependent on how the tomatoes tasted, for in those days, they were often fresh from the garden and juicy; each had its own characteristic and mama was able to use the herbs she grew to make each one sing its own song.
The cheese, the sausage, the pepperoni; all freshly purchased from the Italian deli down the block and all made carefully, like it had always been.
Maybe that’s why I don’t like today’s pizza; the dough, the sauce, the toppings … none smell or taste the way I remember growing up Jewish with an Italian area nearby. By the time I reached high school, the area in which we had moved was primarily Italian and that’s where my fascination with “pizza the old country way” came to be. Never would ANYONE order pizza with pineapple! Or Canadian bacon! Or goat cheese!
They would probably send out the local Mafia to visit me for the recipe I’m going to give you for this Mexican-style Fiesta Pizza! (And, I wouldn’t blame them although this is really quite tasty!). To me, this is more like a taco salad without the deep fried taco shell and being a salad lover, it hits the spot more often than not!
Try it to serve at half-time. It calls for ground turkey but you can use ground chicken or well drained ground beef and will serve 8 so the gang can enjoy along with you!
And darn those bad calls by the officials!
MNF Mexican Fiesta Salad Pizza
- 2 Pkgs. (8 oz. each) refrigerated crescent rolls (reduced fat OK)
- 2 cups thinly sliced iceberg or romaine lettuce (or 1 of each)
- 2 plum or roma tomatoes, seeded and diced
- 1 green onions with tops, thinly sliced
- 1/2 cup (2 oz.) shredded cheddar cheese
- 1/4 cup coarsely chopped black olives
- 1-1/4 cups medium, thick and chunky salsa (or hot if you prefer)
- 1 envelope taco seasoning mix
- 1 garlic clove, pressed or minced
- 1-1/4 lbs. ground turkey, cooked, drained and crumbled
- 1 cup sour cream
- Additional salsa, optional
- Chopped cilantro, optional
Preheat oven to 375.
Unroll crescent dough and separate into 16 triangles. On large baking stone or pizza pan, lightly floured (or use cornmeal) arrange 14 triangles around the rims, points toward the center; use the 2 remaining triangles in the middle. Pinch all seams together so that there are no openings. Using a rolling pin or bottle, roll out the dough to even thickness so edges come just to the edge of the stone. Bake 15-18 minutes or until golden brown. Remove from oven and cool completely.
Thinly slice lettuce. Slice tomatoes in half and seed them ,then dice and place diced tomatoes in small bowl. In another small bowl, place sliced green onions. Grate cheese or use pre-grated (if used pre-grated, measure out). Coarsely chop olives and set aside.
In medium-sized bowl, combine salsa, taco seasoning mix and garlic and mix well. Add cooked turkey. Toss to coat. Microwave on HIGH 2-3 minutes or until hot. Spread sour cream over crust; spoon turkey mixture over sour cream. Top with lettuce, and tomatoes, then onion, then cheese and olives.
Serve immediately with additional salsa and garnish with cilantro if desired.