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Deep Dish Taco Skillet Pizza

October 20, 2014 · by Carrie Trax ·

2014.10.07@17.48.29._K5I9708

Here is another recipe for the great products I received at the 2014 IFBC in Seattle this year.  The Krusteaz Flatbread mix makes an awesome dough for pizza.  The flavors of the Italian Herb in the mix adds that extra layer of flavor to this pizza.   Let’s not forget the sauce of this pizza is BEANS, not just any beans but “Better Bean” made local here in Oregon.  They have six flavors and I thought the best one for this deep dish pizza was their Uncanny Refried Black Beans.  To finish off the Taco pizza I added a layer of lettuce and diced tomatoes saving the top of the pizza for the Pearls “Olive to Go” Sliced Black Olives.  These ready to go single serving containers are great to have on hand as a topping for pizza but also great for a salad, garnish or just eating right out of the container.

Deep Dish Taco Skillet Pizza
~ Makes 2 pizzas

1 Box Krusteaz Flatbread Mix “Italian Herb”
1 cup warm water (115-125 degrees)
1/4 cup canola oil
1 container Better Bean Uncanny Refried Black Beans
2 cups prepared taco meat
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
2 cup lettuce, shredded
1 cup tomatoes, diced
Pearls Olive to Go Sliced Black Olives, 2 single serving container

Preheat oven to 475 degrees.  Lightly grease two 12″ cast iron skillets*.
In medium size bowl stir together the Krusteaz flatbread mix and yeast packet enclosed.  Add warm water and oil, stirring until dough forms a ball.  Cover bowl with plastic wrap and let rest for 10 minutes.
Divide the dough in half and in prepared cast iron skillets place dough ball and with your fingers push and shape to fit the skillet.  I like a thick crust so I pushed some extra dough along the rim of the skillet.  Spread 1/2 of the “Better Bean” Uncanny Refried Black Beans over each flatbread dough.  Divide in half and sprinkle the prepared taco meat evenly over the beans and then sprinkle both cheeses over the pizzas leaving about 1/2″ of the dough bare for a nice crust.  Place in a the 475 degree oven for 12-15 minutes or until crust is golden brown and cheese is melted and light brown.
Remove from oven and evenly layer the lettuce, tomatoes and Pearls Olive to Go Sliced Black Olives.  Remove from pan, cut and serve hot.  Sour cream adds a great addition to this pizza!
* If you do not have cast iron skillets you can shape and place the flatbread dough on any baking pan or pizza pan.

2014.10.07@17.48.52._K5I9711

 

Filed Under: baking, bread, cast iron cooking, Fresh From Oregon, lunch, Main Dishes, tomatoes, vegetables · Tagged: baking, Better Beans, flatbread, Italian, Krusteaz, Pearls Olives, Pizza, quick, taco

Krusteaz Honey Cornbread Poppers…

October 6, 2014 · by Carrie Trax ·

2014.10.02@07.29.59._K5I9465I met so many great food vendors at the IFBC 2014 in Seattle.  One of my favorite sessions was presented by Krusteaz .   Krusteaz’s Culinary Specialist Malia Hasegawa and event stylist and entertaining personality Jennifer Sbranti of Hostess with the Mostess had a fun filled session where they gave us “out-of-box” recipes and some great tips on table setting and entertaining ideas.  This is a local family business started here in the Northwest.  I learned from the founders grandson that it all started back in 1932 with one man, a group of woman from a Seattle bridge club and a pie!  The first product that Krusteaz (a cleaver combination of “crust” and “ease”) made was a boxed pie crust.  Since then they added pancake mix, biscuits, muffins, brownies, breads, desserts and more.  One of their newest mixes are three different Krusteaz Flatbreads but we will save that for another post.  During the presentation Malia and Jennifer gave us so many ideas I wanted to go home and start creating myself.  With the cool weather upon us and football tailgating I decided to make an easy pop in your mouth treat using the Krusteaz Honey Cornbread & Muffin Mix.  The recipe is easy and quick to make but you need to have some “Cowboy Candy” around to make this sweet and spicy little popper.

Krusteaz Honey Cornbread Poppers2014.10.02@07.20.23._K5I9440
Makes 36
1 box Krusteaz Honey Cornbread & Muffin Mix
2/3 cup milk
1/3 cup vegetable oil
1 egg
8 oz cream cheese, softened
4 oz jar of Cowboy Candy, drained, chopped finely

Preheat oven to 400 degrees.  Prepare mini muffin pans by spraying 36 mini muffin cups with a non stick spray.

In medium bowl combine the Krusteaz Honey Cornbread mix,  milk, oil and egg until moistened, do not over mix.  Scoop into mini muffin pans and bake for 11-13 minutes or until golden brown.  Cool in pans for 5 minutes, remove from pan and cool on a wire rack.

Combine in the bowl of a stand mixer the cream cheese and cowboy candy.   Mix until combined and soft, about 1 minute.  Place in a icing bag that has been fitted with a large tip and pipe onto cooled muffins.  These are ready to serve or refrigerate for later.

2014.10.02@07.20.52._K5I9442

 

 

 

 

Filed Under: appetizer, baking, bread, cake, lunch, side dish · Tagged: appetizer, Cornbread, cream cheese, football, jalapeno pepper, Krusteaz, mini bites, parties, snacks, tailgating

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