Southwest Pizza

Today I was feeling a bit guilty about how I made my husband spend Father's Day weekend.  We took the day off of work on Friday and drove up to Duluth, MN for Grandma's Marathon.  On race day morning, he got the girls up, took them swimming in the hotel pool, gave them breakfast, and then drove through marathon traffic to see me come through the finish line.  Then today, Father's Day, we went to the Duluth Zoo (and he got coupons for 4 free hot dogs in honor of Father's Day) and then drove home through Minnesota Construction Season traffic.  Unfortunately, the girls only slept for half of the trip...  


Although it was time with family, I am sure he was dreaming on a lush green golf course with a beer in hand.  To make sure his Father's Day weekend ended on a good note, I made Southwest Pizza.  Composed of two different kinds of meat (a must have on Father's Day), salsa, and cheese, this pizza hit all the must-haves for this special day.  (I could have used beer as an ingredient in the dough, but decided with two small children that it probably wasn't a good idea.)  


Both girls loved the pizza and turned the frowns (below), upside down.  

Southwest Pizza

Serves 6

1 pizza crust (I used Wildtree Whole Wheat Pizza Crust dough)

1/2 pound extra lean ground beef

1 cup salsa

1/2 cup breast rotisserie chicken, shredded 

1/2 red onion, chopped

1 can (3.8 ounces) sliced ripe olives, drained

1-3/4 cups shredded cheddar cheese
Cornmeal

Preheat a pizza stone for 15 minutes in a 450 degree oven.  Prepare pizza dough as directed.  On a surface lightly dusted with cornmeal, roll the dough into a 12-inch circle.  Place onto the preheated pizza stone and bake for 5-7 minutes.  

Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in salsa, and shredded chicken.  Spread over baked crust. Sprinkle with olives and cheese. Bake 6-8 minutes longer or until cheese is melted.