Mexican Monkey Bread Pizza
-1 green pepper, diced
-1 small onion, diced
-2 Tbs. butter or margarine
-½ lb. ground beef, turkey or equivalent TVP mixture
-Garlic powder (to taste)
-Cayenne pepper (to taste)
-1 can cheap buttermilk biscuits
-½ cup salsa
-1 cup shredded cheddar or colby cheese
-Any desired additional mexican toppings (green chiles, black olives, jalapenos, black beans, etc.)
Preheat oven to 400 degrees. In small skillet, saute green pepper and onion with butter over medium heat. Once pepper and onion begin to tenderize, drain any excess butter and add meat or TVP mixture. Season with garlic powder and cayenne pepper. Increase heat to medium high and stir until browned.
Remove skillet from heat, draining if necessary, and set aside. Open and separate canned biscuits. Using sharp kitchen scissors, hold a raw biscuit over an 8”x8” glass dish and cut each round into 6-10 small wedges. This will allow the pizza’s “crust” to separate easily like monkey bread once cooked while still supporting the pizza toppings. Once all biscuits have been snipped into small pieces, pour salsa over the wedges and toss lightly with fingertips. (Do not worry that crust looks sparse; it will expand when baked.)
Spread skillet mixture across top of dough wedges in glass dish. You may not use all of the mixture; that’s okay. Toss again if meat layer looks too heavy. Sprinkle shredded cheese and desired topping ingredients over top of meat layer and bake uncovered for approximately 15-20 minutes. Watch for the first signs of browning and don’t be afraid to finger-test the center for appropriate sponginess. Oven time varies slightly, but do not rely on canned biscuit directions as the salsa and other wet ingredients will affect cooking time.
Remove from oven, allow 10 minutes to cool, and slice into squares. Eat with a fork or tear wedges apart like traditional monkey bread. Enjoy!