I'm ready for Lent to be over for several reasons, meatless Fridays being right up there on the list. It's not so much that I have to have meat every day, it's more that I run out of ideas for meals that don't include it. Our typical Lenten pizza is topped with oven roasted vegetables and cheese. Not too much exciting going on there. So when I came across a recipe that used salsa for the sauce, it gave me a reason to try Lent pizza one more time. The original recipe called for pineapple mango chiptle salsa, which I couldn't find at my local grocery store. So I settled for Paul Newman's pineapple salsa. Slightly sweet and with a hint of heat, this salsa became the sauce atop a whole wheat Boboli pizza crust. I then topped it with monterey jack and swiss cheeses, followed by thin slices of red and green bell pepper and some diced green onions. I baked it at 450 degrees for about 15 minutes.
When I make this the next time (outside of Lent,) I plan on adding some turkey bacon to the list of toppings. I'm also considering subbing blue cheese for the swiss cheese.
Lobster Polenta Pizza with Sun Dried Cherry Tomatoes.
6 minutes ago