But, as you're about to share your brilliant revelation, you discovered that it'd been done before, much less, by you.
Repetition be damned, you decided to not look back and march along, proud as you were before you made said discovery, and raved about your idea anyway. You might even wish you'd not brought up the previous incident at all, hoping your friends either won't notice or, if they do, will be too polite to mention it. Again, oops.
I believe I've just given you an extended example of the concept of being stubborn. You're welcome.
And I'm going to be totally stubborn and insist that you make this right now. Not tomorrow or next week. But tonight! Nothing says "hello, weekend!" quite like pizza that doesn't require sharing, especially a fast and fresh one made at home. Sante Fe BBQ chicken pizza!
The thing I love most about individual pizza pies is that well, you can dress 'em however the heck pleases you at that moment. This time around, I happened to be really feeling fresh summer produce and, for once, not a thick layer of melted cheese. (I'm just as shocked as you are.)
The mild kick from the barbeque sauce paired perfectly with the almost candy-like sweetness of the tomatoes (first from Matt's small rooftop garden!) and corn. The salty cheese atop the mild and smooth beans hit the spot. And that audible crunch and snap from the crispy tortilla makes me think, with every bite, "Why don't I make these all the time?!"
Because... because... I don't have a good reason. All I can think about right now is this pizza. And right now, I'd be perfectly content with eating it all weekend... which just may happen. Aside from my annual corn dog I'm doing to devour at Kennywood today, of course :) Pizza, amusement park, and fried foods -- it's the American dream. Wishing you all of that and a very happy weekend!
One year ago: Homemade Oreos; Ham & cheese in puff pastry
Two years ago: Sour cherry pie
Sante Fe BBQ Chicken Pizza
(inspired by this recipe)
-makes 2 pizzas
A few notes: The chicken was added at the last minute because we had some left from a previous dinner and I knew Matt's pizza needed to be more hearty and filling than mine. Also, the guy added some hot sauce on top of the BBQ sauce layer for an extra kick; I opted for none. With or without chicken or hot sauce, this pizza is a make-again winner!
2 burrito size flour tortillas
3-4 Tablespoons barbeque sauce
1 ear cooked (or raw) corn, kernels cut off
1 cup black beans, rinsed and drained
1/2 cup shredded mozzarella cheese
1 boneless skinless chicken breast, cooked and shredded (optional)
1 large tomato, seeded and diced
Fresh cilantro, chopped, for garnish
Preheat oven broiler. On a large baking sheet, toast tortillas for a few minutes until hardened slightly but not beginning to turn golden or brown. Remove from oven. Spread one tortilla with 1-2 tablespoons of barbeque sauce. Sprinkle half of corn kernels on sauced tortilla. Repeat with 1/2 cup black beans and 1/4 cup cheese.