We love to make pizza at home. Have you ever tried it? Our way is a little unconventional, but it is full of flavor and taste amazing, and I want to share it with you today!
I start with a flour tortilla as the base. Of course tortillas are not as large as pizza dough can be, so we usually make one for each of us. The added advantage is that we each get our own pizza, our own way!
So, I love anything with southwestern flavor, and because we recently moved back to Las Vegas after being gone for quite a few years, I wanted this pizza to be tasty, fun, and bursting with over-the-top southwest flavor! I think it is, and I hope you like it!
Southwestern Tortilla Pizza
(printable recipe at end of page)
Serves 1
1/2 Chicken Hatch Green Chile Smoked Sausage
1 flour Tortilla
1/4-1/2 cup Salsa
4 Cheese
1/4 cup Corn Niblets
1/4 cup chopped Onion
Dollop Sour Cream
Avocado Chunks
Wrap a sausage link in a paper towel and microwave for 5-10 seconds. You are warming the sausage to help you pull the casing off. If you have trouble removing it, microwave again for a few more seconds. Cut the sausage length wise. Pull the entire casing off and throw it away. Slice half of the sausage into 1/4" -1/2" wide. Then chop the slice in half.
Using 1/2 tablespoon of butter, pan fry the onions, corn, and sausage in a frying pan.
Spread the salsa over the tortilla and heat in a frying pan on medium heat.
Add the sausage, corn and onion mix to the pizza.
Add cheese.
To get the cheese to melt quickly, keep your burner on low to medium and cover the pan with foil to help the process along. Keep a close eye on the process, because you don't want the cheese to burn.
Chop avocado into small bites.
Top pizza with a dollop of sour cream and scatter the avocado chunks over the top. Enjoy!
If you love pizza, you will love this list of more pizzas! Check out what my blogging friends made!
With the feel of fall in the air, it's hard to not want to continue that feeling when we are cooking and entertaining. After all, the season is full of huge flavors, like crisp fresh apples, hearty soups, candied pecans, homemade cider, pumpkin cheesecake dip, and the list goes on and on!
Today, as part of #PumpkinWeek, I am sharing my Pumpkin Cheesecake Dip. This dip comes together quickly, with some time spent chilling in the fridge, and tastes best made the day before.
Pumpkin Cheesecake Dip
(printable recipe at end of page)
(feeds 4)
8 ounce Cream Cheese (softened)
8 ounces Pumpkin
3/4 cup Powdered Sugar
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground Ginger
1/2 teaspoon Vanilla
Cinnamon Graham Crackers
Oreo Cookie Sticks
Ginger Snaps
In a bowl, mix together the cream cheese and pumpkin. Add the powdered sugar and mix it in. Add the cinnamon, nutmeg, and ginger. Mix in to the batter.
Add vanilla and mix together.
Spoon dip into a serving bowl. Grate the chocolate over the top.
Serve with cinnamon graham crackers, Oreo sticks, and ginger snaps. Enjoy!
Thank you for joining me today! Find a printable recipe at the end of the page. Scroll down and find more tasty and fun recipes from the #PumpkinWeek bloggers:
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
In a bowl, mix together the cream cheese and pumpkin. Add the powdered sugar and mix it in. Add the cinnamon, nutmeg, and ginger. Mix in to the batter.
Add vanilla and mix together.
Spoon dip into a serving bowl. Grate the chocolate over the top.
Serve with cinnamon graham crackers, Oreo sticks, and ginger snaps.
Hello and Welcome to Pumpkin Week! This week I am joining with some fellow bloggers to share some fun and tasty recipes featuring the star of the season~Pumpkin! Today I have some pumpkin turnovers to share with you! These turnovers are easy to make using purchased dough. They are full of homemade pumpkin and topped with a chocolate candy drizzle. These pumpkin turnovers can be the perfect way to start your day, or the perfect ending to a fantastic meal!
Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
Mix ingredients together.
Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.
Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
Remove from the oven and let cool.
To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits! Enjoy!
Don't forget to check out all these tasty recipes from my blogging friends! They all look amazing! Thanks for stopping by!
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle
Ingredients:
Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle
1 cup Pumpkin
1/2 cup Brown Sugar
1/2 teaspoon Pumpkin Pie Spice
1 egg
1 Box Pepperidge Farm Puff Pastry
Milk Chocolate
Heath Milk Chocolate English Toffee Bits
Instructions:
Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
Mix ingredients together.
Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.
Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
Remove from the oven and let cool.
To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits!
Today I am celebrating peaches with a dessert I think you will love! We are starting off with fresh peaches, adding sugar, cinnamon, and nutmeg, and pouring it all into a pastry bundle, which we will surround with some sweet mascarpone sauce, that is to die for! This dessert is perfect to serve for any occasion, from a dinner party, to an intimate dinner for two. No matter how you enjoy it, you will want to make this tasty dessert whenever fresh peaches are available!
Summer Peach Bundles in a Sweet Mascarpone Sauce
(printable recipe at end of page)
(makes 2 bundles)
4 fresh Peaches
1/4 cup brown Sugar
1/4 cup white Sugar
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
1 roll of Pillsbury Crescent Dough Sheets
4 Egg Yolks
2/3 cup Sugar
2 cups Mascarpone Cheese, softened
1 teaspoon Vanilla
4-5 ounces Chocolate
Wash and peel the peaches.
Cut the peaches in to half pieces......
then cut slices in half again.
Mix together the white and brown sugar.
Add the peaches to a pan you can mix them up in. Add both sugars and mix. Cover and refrigerate for approx. 30 minutes. It can be longer if needed. Preheat oven to 350 degrees.
Unroll the crescent dough with the dough lengthwise in front of you. Cut the dough from the bottom to the top, creating two identical pieces side by side. Place fruit in the center of each piece.
Pull up the sides and twist the top. The dough holds together very well.
Bake in the oven for 10-15 minutes.
After about 5-6 minutes, if you are happy with the browning on the top of the stem, cover it with a piece of foil, so it won't get any darker or burn. The stem on the bundle on the left side of the picture started to lean a little, so I used a long skewer to prop it up a little.
Let the bundles cool completely. While they are cooling, we can make the cream sauce.
Mix the egg yolks and the sugar in a heatproof bowl. Set bowl over a pan of very hot, but not boiling, water. You don't want the water to touch the bottom of the bowl.
Use an electric mixer set on medium speed and beat the eggs and sugar for 3-5 minutes, or until the mix becomes thick. Once the mixer is leaving a trail in the mix, it is thick enough. Remove from heat and allow to cool completely.
In
a large bowl, mix together the softened mascarpone and the vanilla. Add
the egg yolk mix to it and beat until smooth. Cover and refrigerate until ready to use.
Swirl some of the sauce on to your plate for presentation and amazing flavor! Start in the middle, and using the back of a spoon, swirl bigger and wider until you have the size you want. If you need to add more sauce, add it to the top of what is already there, and it will blend in while you are swirling.
Place the bundle on the plate and swirl with chocolate if you want to!
Enjoy!
Thank you for stopping by today! I am so happy that you did!
Keep scrolling down the page and find many more peach recipes from my blogging friends! They all look amazing! At the bottom of the page is a printable recipe for these Peach Bundles in a Sweet Mascarpone Sauce. Let me know if you try it and what you think!
Cut the peaches in to half pieces then cut slices in half again.
Mix together the white and brown sugar.
Add the peaches to a pan you can mix them up in. Add both sugars and mix. Cover and refrigerate for approx. 30 minutes. It can be longer if needed. Preheat oven to 350 degrees.
Unroll the crescent dough with the dough lengthwise in front of you. Cut the dough from the bottom to the top, creating two identical pieces side by side. Place fruit in the center of each piece.
Pull up the sides and twist the top. The dough holds together very well.
After about 5-6 minutes, if you are happy with the browning on the top of the stem, cover it with a piece of foil, so it won't get any darker or burn. The stem on the bundle on the left side of the picture started to lean a little, so I used a long skewer to prop it up a little.
Let the bundles cool completely. While they are cooling, we can make the cream sauce.
Mix the egg yolks and the sugar in a heatproof bowl. Set bowl over a pan of very hot, but not boiling, water. You don't want the water to touch the bottom of the bowl.
Use an electric mixer set on medium speed and beat the eggs and sugar for 3-5 minutes, or until the mix becomes thick. Once the mixer is leaving a trail in the mix, it is thick enough. Remove from heat and allow to cool completely.
In a large bowl, mix together the softened mascarpone and the vanilla. Add the egg yolk mix to it and beat until smooth.
Cover and refrigerate until ready to use.
Swirl some of the sauce on to your plate for presentation and amazing flavor! Start in the middle, and using the back of a spoon, swirl bigger and wider until you have the size you want. If you need to add more sauce, add it to the top of what is already there, and it will blend in while you are swirling.
Place the bundle on the plate and swirl with chocolate if you want to!
