Today’s dinner was inspired by this lovely post.
I wish I could have found a poblano at Trader Joe’s and a vidalia because I would have included them in the pizza. I also wish I would have thought to grill the zucchini I bought because that would have been nice too.
Gluten-free southwest pizza
1 1/2 cup frozen corn, thawed
1 cup black beans
1/2 cup creme fraiche or sour cream
1 cup goat cheese
In a bowl, mix together the creme fraiche and goat cheese. Add some paprika and chili powder to taste.
Place the prepared tortillas in oven beneath broiler.
Cook until just crisp on the edges.
Add cilantro and arugula.
Note: When using tortillas for a pizza base, do not overload them. The tortillas tend to get soggy if you add to many toppings and they do not hold up like regular pizza crust. Also, watch them under the broiler because the edges can get too dark very quickly.