MYO Pizza: Tex-Mex Week Edition (aka Mexican Pizza)

Friday was Mexican Pizza day on the “Tex-Mex Week” menu and it was awesome!

First of all, here is another meal where everyone gets to express their creativity or, depending on personality type, maintain creative control. This ensures everyone eats and everyone likes what they eat or at the very least everyone is responsible for their liking and/or not liking of what they make. Shall I over explain some more?

Secondly, I was extremely pleased to find La Tortilla Factory tortillas at Pete’s Frootique (I *love* Pete’s!) and then blissfully happy to find a gluten free tortilla made by the same company. There may or may not have been happy dancing in the bread aisle. (Who’s to say? It’s a mystery, really. Well maybe that nice lady who smiled as I danced saw, but I can’t be totally sure, but I digress…)

Thirdly, we took our time getting around to making them and it was really relaxing because there wasn’t a whole lot of prep for anything. The crusts were easy (tortillas). The cheese was pre-shredded (nacho cheese blend, fyi). The sauce was from a jar (Mrs. Renfrew’s Medium Salsa). The tomatoes were speedily sliced. Dicing the red pepper is always fun anyway, so it was enjoyable to make that happy little dice of red pepper “confetti”. The most effort came from slicing a jalapeño which was fun to show the Things because I could explain how most of the heat came from the seeds and pith while I removed them. (The seeds and pith, not the Things!) Oh! I did slice the red onion excruciatingly thinly, but that was really more about entertaining myself than anything else. (In other news, I have mad knife skills, yo! You could practically see through the slices!)

Fourthly, (yeah I’m going with that) the pizzas turned out to be some of the yummiest on record at Chez Peady. Here, have a look!

 

Jalapeños. Cut in two.

Uh oh! Now we’re getting jalapeño business Mr. Jalapeño! Here are all the seeds and pith. You can tell I removed a lot!

Sliced jalapeño.

Perfect red pepper from Pete’s!

Vine tomatoes.

Freshness is always a great pizza topping.

Tomato (vine). Perfect.

Why are red peppers always so happy?

Strips and dice.

Nacho cheese. (It’s mine. Silly!)

Inexplicably happy-making find.

Here’s a La Tortilla Factory Olive Oil tortilla with 12 g of fibre.

Pizza night’s are great nights to use up leftovers. This is burrito filling.

Delicious. Not too hot. Not too chunky. Worked great as sauce for the pizzas.

Trying a different brand.

Looks good.

Thing testers!

SQUEE!

Interesting.

GLUTEN FREE!

Not pretty. Not soft. Not perfect. But! Gluten free pizza crust!

Size comparison.

Red onions are cool, aren’t they?

I think so.

So purple!

Can you see me through that?!

Big ol’ mess of onions!

You know it’s been a choppily chop chop kind of meal when…

Frozen corn. Always on hand for moments such as these.

Thing 1’s pizza. See the jalapeños?

Nice job, Thing 1!

Thing 2’s pizza is smiling. On purpose.

Even happier when done!

Thing 1 is very specific about his pizza eating.

Thing 2 loved hers.

MINE!! Mine all mine and I’m not sharing!

Daddy-O’s.

In they go.

It’s getting hot in here.

The risks I will take for you readers! HOT!

Done!

Mmmmm!

Can’t you almost taste it?

I try to make my food pretty. Also, even. Don’t judge.

Ba ba ba ba… ba ba baa…

Have mercy!

Thing 2 chose this as his “treat”. Yup.

Hee hee hee hee. Yes. I believe those were his exact words.

Ghost Peppers are HOT!

See? Fire? Hot!

Shock at his mother’s lack of judgement.

 

 

Bonus: All about Pete!