Fresh Cooking

I've wanted to make a few different kinds of Mediterranean pizza for while and last night, I tried a VERY easy, VERY quick Margherita Pizza recipe.  And you probably think, is there Tequila on it??? :)  Nope!  Sorry!
It's called Margherita pizza because it's ingredients are suppose to represent the colors of the Italian flag - red, white, and green - tomatoes, mozzarella, and basil.

Margherita Pita Pizzas
4 pita breads (took us a while to find those in the store - check the freezer isle)
2 tsp olive oil
2 garlic cloves, minced
2 cups shredded mozzarella cheese
3 plum tomatoes, thinly sliced
1/4 tsp garlic powder
1 tsp Italian seasoning
Thinly sliced fresh basil

Place pita breads on an ungreased baking sheet; brush with olive oil.  Top with garlic, 1 cup cheese, tomatoes, garlic powder, and remaining cheese; sprinkle with Italian seasoning.
Bake at 425 for 10-12 minutes or until cheese is melted.  Top with basil.

We wanted some chips and salsa to go with the delicious pizzas, so I baked up some more homemade chips.  (FYI, the Mission brand of small tortillas bake up a lot nicer than the off-brand I used last time.)

Then I made a fairly easy homemade salsa.  Makes up a lot - must be why the recipe called it:

Salsa for a Crowd
4 cans (14-1/2oz each) diced tomatoes (I used 2 kinds, regular and Mexican style with cilantro and lime)
4 large tomatoes, chopped
2 cups frozen corn, thawed
1 can black beans, rinsed and drained
1 medium sweet onion, finely chopped
1/3 cup lime juice
1/4 cup minced fresh cilantro
2 Tbsp cider vinegar
2 Tbsp hot pepper sauce
1 garlic clove, minced
1 Tbsp coriander seeds, crushed
1 Tbsp ground cumin
1 tsp salt
1 tsp coarsely ground pepper
Chopped jalapeno pepper (we didn't have any at the store, so I used a small can of chopped jalapenos)

In a large bowl, combine 2 cans undrained diced tomatoes,  Drain the remaining two and add to bowl.  Stir in chopped fresh tomatoes, corn, beans, onion, lime juice, cilantro, vinegar, hot pepper sauce, garlic and seasonings.  Stir in jalapeno if desired.  Cover and refrigerate salsa until serving.