Keeping things simple in a not so simple world


Leave a comment

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

Corn tortillas
1 1/2 cup frozen corn, thawed
1 cup black beans
1/2 cup creme fraiche or sour cream
1 cup goat cheese
chili powder

In a bowl, mix together the creme fraiche and goat cheese. Add some paprika and chili powder to taste.

Place tortillas on a baking sheet. Spread with goat cheese mixture.
Sprinkle tortillas with corn and black beans.


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.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s