Ok, so today we were trying to figure out lunch. Cyndi wanted pizza, and she loves the Margherita pizza from Chili’s. I decided to see what I could throw together to get close, and I must say, this was a darned good pizza.
Printable recipe card below, or click HERE.
Naan (or some other flatbread)
Basil, oregano, lemon thyme (to taste)
2 heatless jalapeno peppers.
a couple of cherry tomatoes
sun dried tomatoes (home made, in freezer from last summer)
I banana pepper
Mayonnaise (shh don’t tell her it is in there)
1/4 onion, sauteed
garlic powder (or fresh garlic if you have it)
Cheese (to taste, we used a Mexican blend)
Preheat the oven to 375. Mix the Mayo and Ranch. You want about 3:1 ranch to mayo. Add the cajun seasoning and garlic powder to this. Spread the mix on the flatbread, somewhat thin. Sprinkle a bit of cheese over the spread. Slice the veggies and herbs to your desired thickness, and spread them over the cheese. Sprinkle a bit more cheese on top, to hold everything in place. Mix in a bit of olive oil into the rest of the mayo/ranch mix to make it easy to drizzle. Drizzle the mix over the top of the pizza. Bake for 10 minutes.
Slice it, and enjoy.
This is a great recipe, we had all of the veggies in the garden. I love getting to cook from the garden because I know there are no pesticides or chemicals involved. This one is a definite keeper. Next time I am going to add a regular jalapeno to mine, as I like a little spice.