Matt's Mexican Pizza

Name: Matt's Mexican Pizza
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 10-inchs flour tortillas (10 inches); 237 milliliters shredded lettuce; 113 grams cup shredded Monterey Jack cheese; 64 grams can sliced ripe olives, drained; 85 grams package sliced pepperoni; 118 milliliters salsa; 2 mediums tomatoes, chopped

Matt's Mexican Pizz This recipe is typical of Mexican cuisine. A mixture of flour tortillas, tomatoes, monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Place one tortilla on a microwave-safe plate.

Ingredients you will need

Tortilla

Equipment you will use

Microwave

Layer with half of the pepperoni, tomatoes, salsa, olives and cheese. Microwave, uncovered, on high for 1 minute or until cheese is melted. Top with half of the lettuce. Make a second pizza with the remaining ingredients.

Ingredients you will need

Pepperoni

Tomato

Lettuce

Cheese

Olives

Salsa

Equipment you will use

Microwave

Equipment

Microwave

Ingredients

Servings:

210-inchs

flour tortillas (10 inches)237milliliters

shredded lettuce 113grams

cup shredded Monterey Jack cheese 64grams

can sliced ripe olives, drained 85grams

package sliced pepperoni 118milliliters

salsa 2mediums

tomatoes, chopped

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Pizza can be paired with Sangiovese, Shiraz, and Barbera Wine. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Poliziano Vino Nobile di Montepulciano Asinone with a 4.9 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Poliziano Vino Nobile di Montepulciano Asinone

"The 2000 Vino Nobile di Montepulciano Vigna Asinone is from a saddle-back hillside vineyard to the west of the city. It is unquestionably a top source of superior Sangiovese. Darker, more ruby and blacker in tonality than the regular bottling, warm and ripe in aroma with berries, vanilla, and cinnamon front and center, its flavors are long and focused. The continuity of flow across the palate is impressive, the density level high, and the force and elegance in excellent balance. The suppleness suggests a readiness which could well be deceptive. The wine will still be drinking well between 2012 and 2014."-Wine Advocate