BARBECUE CHICKEN BACON RANCH PIZZA

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RECIPE

INGREDIENTS

• 1 Unbaked Pizza Crust
• 2/3 cup Tomato sauce
• 1 cup Barbecue Sauce divided
• 1 1/2 cups cooked and diced Chicken Breast
• 4 slices Bacon cooked and crumbled
• 1/2 small Red Onion sliced
• 1 1/2 cups shredded Mozzarella Cheese
• Sliced Scallion Tops and Ranch Dressing for Garnish

DIRECTIONS

Preheat the oven to 425 degrees.  Place the Pizza Crust on a baking sheet lined with parchment and roll in the edges about 1/2 inch. Using your thumb and forefinger, crimp the Dough all the way around creating a raised Edge. Par bake the Pizza Crust according to package directions. While the Pizza Crust is baking, in a bowl mix together the Tomato Sauce and 1/2 cup of the Barbecue Sauce. When the Crust is par baked, let it cool for 5-10 minutes. Spread the Pizza Crust with the Tomato and Barbecue Sauce Mixture all over in an even layer, staying inside the raised crust. Top the Sauce with the Mozzarella Cheese. In a bowl, toss the Chicken Pieces with the remaining 1/2 cup of Barbecue Sauce to lightly coat. Top the Mozzarella Cheese with the Barbecue Chicken pieces followed by the cooked and crumbled Bacon and sliced Red Onion. Bake the Barbecue Chicken Bacon Ranch Pizza for 20-25 minutes until the Crust is crispy and nicely browned and the Toppings are lightly browned and bubbly. Slice the Pizza into Squares or Wedges and sprinkle the slices with the sliced scallion and a drizzle of the Ranch Dressing and serve.

RECIPE

INGREDIENTS

• 1 Artisan Flatbread Pizza Crust
• 1 cup Cocktail Pizza Sauce*
• 12 ounces Sea Scallops, tough muscle removed and cut into quarters
• 6 slices Smoked Bacon cooked and broken into 1/2 to 1 inch pieces
• 2 cups Shredded Mozzarella Cheese
• 1 cup Shaved Italian 4 Cheese Blend
• 2 Tablespoons chopped Fresh Basil

*FOR THE COCKTAIL PIZZA SAUCE

• 2/3 cup Tomato Sauce
• 1/4 cup Ketchup
• 1 1/2 Tablespoons Prepared Horseradish
• Juice of 1/2 Fresh Lemon

Blend all of the above Ingredients in a bowl until very well blended

DIRECTIONS

Make the Cocktail Pizza Sauce and set aside. Preheat the oven to 425 degrees. lay ut the Pizza Crust on a baking sheet lined with parchment. Spread the Cocktail Pizza Sauce all around the Crust in a moderately thin layer working all the way out to the edges. Top the Sauce with the shredded Mozzarella Cheese and distribute the Scallop Pieces over the Cheese to insure that there is at least 1 Scallop in each bite of the Flatbread. Sprinkle the Bacon Pieces over the Scallops and finish with the Shaved Italian Cheese Blend and the chopped Fresh Basil. Bake the Scallop and Bacon Flatbread for 20-25 minutes until the Cheese is lightly browned, the Crust is crispy and the Scallops are cooked through. Slice and Serve.

RECIPE

INGREDIENTS

• 8 ounces Ground Beef cooked and drained
• 1 1/2 cups Baby Broccoli Florets
• 1 Artisan Flatbread Pizza Crust
• 1 Tablespoon Canola Oil
• 1/2 White Onion diced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 1/2 teaspoon Asian Five Spice Powder
• Pinch Crushed Red Pepper Flake
• 1 Tablespoon fresh Garlic Minced
• 1 Tablespoon Puree’d fresh Ginger
• 2 Tablespoons Cornstarch
• 2/3 cup Beef Stock
• 1 Tablespoon Brown Sugar
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Rice Wine Vinegar
• 1 1/2 cups Shredded Mozzarella Cheese
• Sliced Scallions and Sesame Seeds for Garnish (optional)

DIRECTIONS

FOR THE SAUCE

In a small bowl, whisk together the Cornstarch and Beef Stock until well incorporated. Whisk in the Brown Sugar, Soy Sauce and Rice Wine Vinegar and set the Sauce aside.

FOR THE FLATBREAD

In a skillet over medium low heat, heat the Canola Oil and when it gets bubbly, add the Onion and season with the Salt, Pepper, Five Spice Powder and Red Pepper Flake. Cook the Onion for 5-8 minutes until slightly softened, then add the Garlic and Ginger and cook for an additional 1-2 minutes. Add the Broccoli Florets to the Onion Mixture and stir for 1 minute to coat the Florets with the Onion and Garlic Mixture. Add in the cooked Ground Beef and stir 1-2 minutes until heated, then pour in the Sauce and stir until thickened and the Beef and Broccoli are well coated. Preheat the oven to 425 degrees. Place the Flatbread Crust on a baking sheet lined with parchment.  Top the Crust with the Beef and Broccoli Mixture and spread it all the way around all the way out to the edges. Sprinkle the Beef Topping with the Mozzarella Cheese and Bake for 20-25 minutes until the Crust is crispy and the Cheese is nicely browned. Slice and Serve the Asian Beef and Broccoli Flatbread garnished with the Scallion Slices and Sesame Seeds (if using).

RECIPE

INGREDIENTS

FOR THE ALFREDO SAUCE

• 3 Tablespoons Butter
• 6 cloves Fresh Garlic minced
• 1 Tablespoon chopped Fresh Basil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 1/2 Tablespoon All Purpose Flour
• 2 cups Half and Half
• 1 cup shredded Parmesan Cheese

FOR THE CHICKEN BROCCOLI ALFREDO FLATBREAD

• 1 Artisan Flatbread Pizza Crust
• 1 1/2 cups Alfredo Sauce
• 2 cups cubed cooked Chicken (I used White Meat)
• 2 cups shredded Mozzarella Cheese
• 2 cups Broccoli Florets
• 8 Grape Tomatoes cut in half lengthwise
• 1 cup shredded Parmesan Cheese
• Additional chopped Fresh Basil for garnish (if desired)

DIRECTIONS

In a sauce pan over medium heat, melt the Butter and when it begins to bubble, add the Garlic and stir. Season the Garlic Butter with the Salt, Pepper and Fresh Basil and cook for 1-2 minutes, stirring constantly. Sprinkle the Flour over the Butter mixture and stir for about 5 minutes until the Roux is thickened. Add the Half & Half and stir constantly for about 5-8 minutes until the Alfredo sauce is nicely thickened. Add the Parmesan Cheese and continue stirring until it is completely melted. Adjust the thickness of the Alfredo Sauce with additional Half & Half if necessary keeping the Sauce a little thick so it can be neatly spread on the Crust. In a sauce pan, bring 2 cups of salted water to a boil. Add the Broccoli Florets and cook for about 1-2 minutes until the Broccoli is slightly tender and bright green. Transfer the Blanched Broccoli to an ice water bath to stop the cooking process and drain on paper towels. Preheat the oven to 425 degrees and lay out the Pizza Crust on a baking sheet lined with parchment. Spread the Alfredo Sauce in an even layer all over the crust going all the way out to the edges. Top the Alfredo Sauce with the Chicken Cubes in an even layer and top the Chicken with the shredded Mozzarella Cheese. Top the Cheese with the Blanched Broccoli Florets followed by the Grape Tomato halves. Finish the Chicken Broccoli Alfredo Flatbread with the remaining 1 cup of shredded Parmesan Cheese and bake for 20-25 minutes until the Crust is crispy and the toppings are lightly browned and bubbly. Slice and serve with a garnish of additional chopped Basil (if using) and serve.

RECIPE

INGREDIENTS

• 1 Artisan Flatbread Pizza Crust
• 1/4 cup Hot Pepper Jelly
• 15-20 cloves of Roasted Garlic
• 6 ounces Prosciutto cit into 1/4-1/2 inch pieces
• 2 cups Shredded Mozzarella Cheese
• 2 Banana or Jalapeño Peppers (or both) seeded and sliced
• 1/2 small Red Onion sliced
• 2/3 cup Ricotta Cheese seasoned with Dried Basil and Oregano to taste

DIRECTIONS

Add the Diced Prosciutto pieces to a skillet over medium heat and fry, stirring occasionally until nicely browned and crispy, about 10-12 minutes. While the Prosciutto cooks, mash together the Roasted Garlic Cloves and Hot Pepper Jelly using a fork until well incorporated. This is our Flatbread Base. Preheat the oven to 425 degrees and lay out the Pizza Crust on a baking sheet lined with parchment. Spread the Garlic and Hot Pepper Jelly Pizza Base in a thin layer all over the Crust. Sprinkle on the shredded Mozzarella Cheese all the way out to the edges. Top the Mozzarella with the Crispy Fried Prosciutto followed be the Red Onion and Spicy Peppers. Distribute 1 teaspoon dollops of the Seasoned Ricotta Cheese all over the Flatbread. Bake the Crispy Prosciutto Flatbread for 20-25 minutes until the Crust is crispy and the Toppings are nicely browned and bubbly. Slice and Serve. 

RECIPE

INGREDIENTS

• 1 tube Crescent Roll Dough
• 8 ounces Ricotta Cheese
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 teaspoons Dried Basil
• 2 teaspoons Dried Oregano
• 14-15 2 ounce Meatballs cooked and cut in half
• 2 cupe Tomato Sauce divided
• 2 cups Shredded Mozzarella Cheese divided
• 1 1/2 cups finely Shredded Romano Cheese divided

DIRECTIONS

Preheat the oven to 350 degrees (or suggested temperature for the dough you are using). Line a 9 inch cake pan with parchment leaving some excess above the rim and roll out the dough to 1/4 inch thickness. Lightly oil your hands and press the Dough into the Cake Pan all across the bottom and up the sides. To Make it fit properly, tear off some of the higher edges of the Dough and press them back into the Pan where there are lower edges to create even coverage. In a mixing bowl, mix the Ricotta Cheese with the Salt, Pepper, Basil and Oregano. Sprinkle 1 cup of the Shredded Mozzarella evenly across the bottom of the of the Pan followed by a layer of the halved Meatballs (12-14). Top with Half of the Tomato Sauce and spread it evenly over the Meatballs. Dot the Sauce with the Seasoned Ricotta Cheese followed by half of the Romano Cheese. Repeat the layering using the remaining Meatballs, Sauce, Mozzarella and Romano Cheeses. Bake the assembled Meatball and Ricotta Deep Dish Pizza for 30 minutes on the lower rack of the oven, then increase the oven temperature to 425 degrees and move the Pizza to the middle rack and continue baking for 5-7 minutes so that the Cheese is lightly browned and bubbly. Let the Pizza rest for 5 minutes or so and use the overhanging parchment to lift the Pizza out of the Pan and on to a cutting board. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Artisan Flatbread Pizza Crust
• 2 Roma Tomatoes seeded and diced
• 1/2 Bell Pepper (any color) seeded and diced
• 1/2 Red Onion diced
• 2 Tablespoons Roasted Garlic Oil
• 5 cloves Roasted Garlic
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• Pinch of Crushed Red Pepper Flake (optional)
• 1 Tablespoon Tomato Paste
• 1 cup shredded Parmesan Cheese
• 1 cup shredded Mozzarella Cheese
• 2/3 cup Ricotta Cheese 
• 1 teaspoon chopped Fresh Basil
• 1 teaspoon chopped Fresh Oregano
• 2 cups Fresh Spinach Leaves loosely packed

DIRECTIONS

Heat the Roasted Garlic Oil in a skillet over medium low heat and when it begins to bubble, add the Onions, Peppers, and Tomatoes and stir to blend. Season the Vegetables with the Salt, Pepper, Basil, Oregano and Red Pepper Flake and cook stirring occasionally for 10-15 minutes until the Vegetables are very soft. Break up the Roasted Garlic cloves and add them to the Vegetable mixture and cook for an additional 5 minutes. Stir in the Tomato Paste and cook for 2-3 more minutes stirring constantly until it is well incorporated into the Vegetables. Remove from the heat and mash with a fork. This is the Flatbread Sauce.

Preheat the oven to 400 degrees and lay out the Flatbread Crust on a baking sheet lined with parchment. Spread the Flatbread Sauce all over the Crust edge to edge and top with the Shredded Parmesan followed by the Spinach Leaves, and the shredded Mozzarella. Arrange small dollops of the Ricotta Cheese all over the Flatbread using 2 teaspoons. Mix together the Fresh Basil and Oregano and sprinkle a small amount on top of each dollop of Ricotta. Bake the Three Cheese Spinach Flatbread for 20-25 minutes until the Toppings are lightly browned and bubbly and the crust is crispy. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Artisanal Flatbread Pizza Crust
• 1/2 cup Roasted Red Pepper Cream Sauce (recipe can be found on page 8 at culinarilyyours.org)*
• 1 cup cooked Brussels Sprouts sliced
• 1 medium Leek sliced
• 1 Tablespoon Butter
• 1 Tablespoon Roasted Garlic Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 cup Bacon cooked and crumbled
• 1 cup shredded Mozzarella Cheese
• 1/2 cup Dried Cranberries (Craisins)
• 2/3 cup crumbled Goat Cheese
• Balsamic Glaze (optional)

DIRECTIONS

Melt the Butter and Roasted Garlic Oil in a skillet over medium low heat. Add the sliced Leeks and season them with the Salt and Pepper and cook for about 25 minutes stirring occasionally until nicely caramelized (lightly browned and very soft). Set aside to cool.

Preheat the oven to 425 degrees. Lay out the Pizza Crust on a baking sheet lined with parchment and spread an even layer of the Roasted Red Pepper Cream Sauce all over edge to edge. Sprinkle the shredded Mozzarella all over the Sauce and top with the sliced Brussels Sprouts, the Caramelized Leeks, the chopped Bacon, Dried Cranberries and Goat Cheese and bake for 20-25 minutes until the Crust id crispy and the Toppings are lightly browned, Slice and drizzle with some of the Balsamic Glaze if desired and enjoy.

ROASTED RED PEPPER CREAM SAUCE

Add 4 ounces of Roasted Red Peppers  to a skillet with some finely diced onion, garlic, salt, pepper, dried basil and oregano and stir to blend. Cook until the vegetables are very soft and well incorporated, then puree’ in a blender. Return to the skillet and pour in the Half & Half and stir until well incorporated and heated. Add the Havarti Cheese and stir until the Roasted Red Pepper Cream Sauce is smooth and creamy.

RECIPE

INGREDIENTS

• 1 Artisanal Pizza Crust
• 1/4 cup Tomato Sauce
• 5 Un-sauced Meatballs broken up
• 1 large Hot Banana Pepper seeded and cut into rings
• 3 Roasted Red Peppers in Oil sliced
• 1/2 Red Onion sliced
• 10 Grape Tomatoes halved
• 10-12 pitted Kalamata Olives
• 1 cup crumbled Feta Cheese
• 1 cup shredded Mozzarella Cheese

DIRECTIONS 

Preheat the oven to 425 degrees. Place the Pizza Crust on a baking sheet lined with parchment and spread the Tomato Sauce all over in an even layer. Sprinkle the Shredded Mozzarella Cheese all over the Sauce and top with the Meatballs followed by the Roasted Red Pepper strips, Banana Pepper Rings, Grape Tomatoes, Red Onion slices and Kalamata Olives. Finish with the crumbled Feta Cheese and Bake for 20-25 minutes until the Crust is Crispy and the Toppings are nicely browned and bubble. Slice and Serve.

RECIPE

INGREDIENTS

• 1 unbaked Pizza Crust
• 2/3 cup Creamy Peanut Butter
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Rice Vinegar
• 2 Tablespoons Pad Thai Paste or bottled Sweet Chili Sauce
• 12 ounces Breaded Popcorn Chicken cooked according to manufacturers directions
• 2 Carrots peeled and shredded
• 1 bunch Scallions (white and light green parts) sliced
• 1 small Bell or Hot Pepper seeded and thinly sliced
• 1/2 small Red Onion thinly sliced
• 1/4 cup Sweet Chili Sauce
• 2 cups shredded Mozzarella Cheese
• Chopped Peanuts, Toasted Coconut and chopped Fresh Cilantro for garnish (optional)

DIRECTIONS

Preheat the oven to 400 degrees (or recommended temperature for the Crust you are using). In a microwave safe bowl, mix together the Peanut Butter, Soy Sauce, Rice Vinegar and Pad Thai Paste (or the Sweet Chili Sauce) cover and microwave on high for about 1 minute. Remove from the microwave and stir well to blend. This is the Peanut Sauce Base for the Pizza.  Lay out the Pizza Dough on a baking sheet lined with parchment. Roll and crimp the outer edge of the Dough all the way around to form a raised crust and par bake for 8-10 minutes (or Crust brand specific directions). Once the Pizza Crust is par baked, spread the Peanut Sauce Base all over staying inside the raised crust. Sprinkle the shredded Mozzarella Cheese over the Sauce. Toss the cooked Popcorn Chicken with the 1/4 cup of Sweet Chili Sauce and arrange the pieces evenly over the Cheese followed by the shredded Carrots, sliced Pepper, Scallions and Red Onion. Bake for 20-25 minutes until the Crust is crispy and the Toppings are nicely browned. Slice, Garnish (if using) and Serve.

RECIPE 

INGREDIENTS

• 1 Artisan Flatbread Crust
• 3/4 cup Tomato Sauce
• 2 cups shredded Mozzarella Cheese
• 1 pint Grape Tomatoes sliced in half lengthwise
• 8 strips Bacon cooked and roughly chopped
• 1 head Iceberg or Romaine Lettuce shredded
• Balsamic Glaze (optional) 

FOR THE DRESSING

• 1/2 cup Sour Cream
• 1/2 cup Mayonnaise
• 3 Tablespoons Buttermilk
• 1/2 cup Gorgonzola Cheese
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon chopped Fresh Herbs (I used Basil and Sage)

DIRECTIONS

Make the Dressing ahead of time giving the ingredients time to marry. In a blender or Immersion Blender cup, add all of the ingredients and blend well until the dressing is creamy and smooth. If you like Chunky Blue Cheese Dressing, stir in some additional Blue Cheese and refrigerate until ready to use. 

Preheat the oven to 400 degrees (or the suggested temperature for your brand of flatbread). On a work surface, lay out the Crust and spread the Tomato Sauce edge to edge. Sprinkle the shredded Mozzarella Cheese evenly all over the Sauce and top with the Tomatoes and Bacon. Bake the Flatbread directly on the oven rack for 20-25 minutes until the Crust is crispy, the Cheese is Melted and the Toppings are nicely browned. While the Flatbread is baking, toss the shredded Lettuce with a few Tablespoons of the Gorgonzola Blue Cheese Dressing. When the Flatbread is done, remove to a cutting board and slice into wedges. Top the hot Wedge Salad Flatbread with the dressed Lettuce, drizzle with some Balsamic Glaze and Serve.

RECIPE

INGREDIENTS

• 1 Uncooked Pizza Crust
• 10 2 ounce Meatballs (Home Made or Store Bought) cut in 1/4’s
• 4 small Hot Banana Peppers sliced into rings
• 1/2 small White Onion sliced
• 1/2 cup Tomato Sauce
• 2 Cups Shredded Mozzarella Cheese
• 1 cup Shredded Parmesan Cheese
• Fresh Basil for Garnish (optional)

DIRECTIONS

Cook the Meatballs in a small amount of Tomato Sauce and set aside to cool. Preheat the oven to 425 degrees and lay out the Pizza Crust on a baking sheet lined with parchment. Roll in the edges of the Pizza Dough in about 1/2 inch and crimp with your fingers to create a stand up Crust all the way around. Spread the 1/2 cup of Tomato Sauce all over the Crust in a thin layer, staying inside the raised edges and top with the Shredded Mozzarella Cheese. Distribute the Meatball pieces evenly all over the Cheese and top with the sliced Onions and Hot Banana Pepper Rings. Finish with the shredded Parmesan Cheese. Bake for 25-30 minutes until the Italian Meatball Pepper and Onion Pizza is nicely browned and bubbly. Slice, garnish with Fresh Basil if desired and serve. 

RECIPE

INGREDIENTS

2 cups Vegetables of your choice cut into 1 inch pieces

Italian Salad Dressing or Bottled Marinade

2 Boneless Skinless Chicken Thighs Grilled and Sliced

4 ounces Ricotta Cheese

3 ounces Shredded parmesan Cheese

1 1/2 cups Shredded Mozzarella Cheese

1 Pillsbury Pizza Crust

1 Egg beaten (egg wash)

DIRECTIONS

Preheat the oven to 375 degrees. Toss the Vegetable Pieces in the Italian Dressing or Marinade and spread them out on a baking sheet lined with parchment in a single layer. Roast the Vegetables for 20 minutes stirring half way through and set aside to cool. 

Increase the oven temperature to 400 degrees and lay out the Pillsbury Pizza Crust on a work surface to form a rectangle. Mix together the Ricotta and Parmesan Cheeses and spread the mixture on the Pizza Crust leaving about 1 inch of the Crust uncovered all the way around the edges. Top the Ricotta and Parmesan Cheese mixture with the Grilled Chicken slices and the Roasted Vegetables. Finish with the Shredded Mozzarella Cheese. Roll the long edge of the Crust furthest from you up over the filling to cover it by half and then repeat with the long edge that is closest to you. Overlap the Pizza Dough to form the bottom seam, then press and pinch the ends to completely enclose the filling. Line a baking sheet with parchment and spray lightly with non stick cooking spray. Flip the prepared Calzone over on to the baking sheet seam side down and shape it with your hands. Brush the Calzone with the Egg Wash making sure to brush around the edges and all over the surface. Bake the Grilled Chicken and Roasted Vegetable Calzone for 20-25 minutes until it is nicely browned and sounds hollow when tapped. Slice and Serve with Marinara Sauce if desired.   

RECIPE

INGREDIENTS

• 1 Artisan Pizza Crust
• 1/2 cup Tomato Sauce
• 2 cups Shredded Mozzarella Cheese
• 1/4 cup Roasted Garlic Cloves cut into 1/2 inch pieces
• 8 Petit Artichoke Hearts sliced in 1/2
• 1/2 pint Grape Tomatoes halved the long way and marinated in Wine Vinegar and Olive Oil
• 2 cups Baby Spinach Leaves loosely packed
• 2/3 cup crumbled Feta Cheese

DIRECTIONS

Preheat the oven to 400 degrees and place the Artisan Pizza Crust on a baking sheet lined with parchment. Spread the Tomato Sauce all over the Crust followed by the Baby Spinach Leaves and Mozzarella Cheese.Top the Pizza with the Roasted Garlic pieces, Petit Artichoke Hearts, and Marinated Tomatoes distributing them evenly. Finish with the Crumbled Feta Cheese and bake for 20-25 minutes until the Crust is crispy,  the Toppings are lightly browned and the Cheese is melty. Slice the Mediterranean Marinated Vegetable Pizza into wedges and serve. 

RECIPE

INGREDIENTS

• 1 Artisan Pizza Crust
• 2 Ears Fresh Corn 
• 1/2 pint Grape Tomatoes halved
• 2 cups Queso Fresco or Cotija Cheese
• 1/4 cup Fresh Salsa
• 1/2 cup Sour Cream
• 1/4 cup Mayonnaise
• the juice of 1 Lime
• 1 teaspoon Chili Powder
• 1 Tablespoon chopped Fresh Cilantro
• Salt and Pepper to Taste

DIRECTIONS

Spray the Corn with Non Stick Cooking Spray and set on a medium high grill and cook about 5 minutes per side until the Kernels are slightly charred. Set the Corn aside to cool and when it is cooled enough to handle, cut the Kernels off the Cobs. Preheat the oven to 400 degrees and place the Pizza Crust on a baking sheet lined with parchment. Spread the Fresh Salsa all over the Crust in a thin layer and top with half of the Queso Fresco Cheese. Sprinkle the Corn Kernels all over the Crust followed by the Grape Tomato halves and the remaining Queso Fresco. Bake for 20-25 minutes until the Crust is crispy and the Toppings are melted and lightly browned.

While the Mexican Corn and Tomato Pizza bakes, mix together the Sour Cream, Mayonnaise, Lime Juice, Chili Powder, Cilantro and Salt and pepper and stir to blend well this is your Mexican Crema. 

Slice the Pizza and top with the with the Mexican Crema. Garnish with some additional chopped Cilantro if desired.