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Southwestern Pizza

Posted by tinako on February 4, 2011

Southwesterny Pizza

OK, it was regular Pizza with southwesterny toppings: Pantry Salsa, basil, olives, portobello mushrooms, sweet peppers, Southwestern Black Beans, and chipotle powder.

Fajita Filling

Lunch was a fajita with portobello mushrooms and sweet peppers sauteed with Cajun seasoning, on an Ezekiel tortilla with Pantry Salsa.

D’oh!  I forgot the cilantro on all this.


2 Responses to “Southwestern Pizza”

  1. Rob said

    Sounds good!

    When we fuse Southwestern and Italian we make guacamole using fresh basil leaves instead of cilantro. Spread on focaccia bread – yum! Got this idea from a local restaurant chain called Oreganos and tweak it to suit our taste. “Try it, you’ll like it.” 🙂

  2. tinako said

    Guacamole with cilantro! Look how northeasterly I am, I didn’t even know to do that. What is your recipe? I’ll have to try that and then the basil.

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