"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Southwest Salsa Pizza Recipe

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This recipe for Southwest Salsa Pizza, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachael Evey, MERC Department
Added: Friday, September 26, 2008


1 8oz. package refrigerated crescent rolls
1 8oz. package cream cheese, softened
1 garlic clove, pressed
cup snipped fresh cilantro or parsley, divided
3 plum tomatoes, seeded and diced
cup chopped green bell pepper
2 tbsp. chopped red onion
salt and ground pepper to taste and diet restriction
1 ripe avocado, peeled, pitted and thinly sliced

Preheat oven to 350F. Unroll crescent roll dough and divide into triangles. Arrange triangles in a circle on 13-inch baking stone with narrow ends toward center. Roll dough into a 12-inch circle using lightly floured pizza roller to seal seams. Bake 12-15 minutes or until golden brown. Remove from oven and cool completely.

Place cream cheese in one-quart bowl. Press garlic and snip cilantro. Add garlic and 2 tablespoons cilantro to cream cheese; mix well. Spread cream cheese mixture evenly over top of crust.

Chop tomatoes; place in two-quart bowl.

Coarsely chop green pepper and onion; add to tomatoes with remaining cilantro. Season with salt and pepper mix gently.

Spoon salsa over cream cheese mixture. Cut crosswise through avocado to center; gently twist halves to separate. Remove peel and seed. Cut each half in two.

Slice avocado; arrange over top of pizza. Slice and serve.

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