Southwest Pizza

Add sliced salami or cooked sausage to topping for a heartier version. Serve with a green salad.

2 cloves garlic, minced
1/2 cup (4 oz. can) diced milk green chilies
1 (14 1/2 oz.) can salt-free, peeled, diced tomatoes, drained
1/3 cup sliced black olives, drained
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup (3 oz.) shredded California Cheddar cheese
3/4 cup (3 oz.) shredded California Monterey Jack cheese
6 (6-inch) ready-made pizza crusts or Italian bread shells
1/3 cup chopped fresh cilantro (optional)

Preheat oven to 425F.

To make pizza topping, stir together gently garlic, chilies, tomatoes, olives, oregano, salt, pepper and cheeses. Spread each pizza crust with 1/3 cup of topping.

Place on baking sheet and bake 12-15 minutes, until crust is lightly browned and topping is bubbling. Sprinkle pizzas with cilantro, if desired. Cut in wedges before serving.

Servings: 8-10
Source: the California Milk Advisory Board