All Photos © Christine Elise McCarthy 2013
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Hominy. I cannot escape it. I bought this 7 pound can for $2.29 (for my Vegan Pozole)and I cannot seem to use it all up.
I also had leftover pinto beans from that same Pozole effort – and from those I made my “Not Your Mama’s” Spicy Vegan Refried Beans. Now I am going to make a pizza using both the refried beans and the hominy – a Taco Pizza with Hominy & Greens & Cilantro-Lime Vinaigrette. This is really just a suggestion – not a recipe. You can add things you might prefer in your taco (cooked meat, for example) or lose things you dislike – perhaps the hominy. The real key is the spread of the spicy refried beans rather than a tomato sauce. And I never tire of cold salads on top of hot pizzas – so I recommend very highly that you try it. The sweet dressing is a nice contrast to the spicy beans.
Oh – and here is a video that I am posting for no reason other than it pleases me. I am also pleased that you have to be 18 to watch goofy guys flip their junk around in Speedos (as per Youtube rules). Ah, the simple pleasures in life!
I also love this cover from Christian Porter on The Voice.
Taco Pizza with Hominy & Greens & Cilantro-Lime Vinaigrette
Pizza dough – mine is HERE
Refried beans – mine are HERE
Grated cheese – any blend you like
Hominy – in the quantity of your preference
Red cabbage – shredded
Roasted or raw jalapeno – chopped
Tomato – diced
Cilantro – chopped
Heat your over to 450-500.
Roll out the dough. Room temperature dough is easier to work with.
Top the dough with some spicy refried beans, then layer jalapeno, hominy, tomato, red cabbage & cheese. Bake for 1-12 minutes or until the cheese is melted & the crust is crispy.
Meanwhile – toss lots of greens in a little vinaigrette. When the pizza is done, top it with the salad & maybe some more diced tomato & chopped cilantro. Then – shove it ALL in your pie-hole. I did.