Chipotle Beef and Black Bean Chilaquiles

9 10 2014

Chilaquiles are a popular Mexican breakfast, great for using up day-old tortillas which are crisped up and tossed in sauce. But this spicy and bold-flavored version makes for a delicious dinner too! This meal is also great for using up overripe tomatoes too, because you’ll never know the difference once you quickly puree them. I love finding creative ways to use up ingredients that might otherwise get tossed.

Chipotle Beef and Black Bean Chilaquiles

The following serves 4 (compliments of This Girl’s Gotta Eat and Everyday With Rachel Ray):

  • 1 cup dry organic black beans
  • Low-sodium, reduced-fat chicken broth
  • Ground cumin
  • Ground chipotle chile pepper
  • Granulated garlic
  • Ground coriander
  • 1 (4 oz) can diced green chiles
  • 6 whole grain small tortillas (or 3 large), quartered
  • Olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 chipotle in adobo, plus some of the adobo sauce (about 1 tsp)
  • 1 lb organic ground beef
  • 1 lb tomatoes, pureed in a Vitamix or high-powered blender
  • Kosher salt and pepper
  • Cilantro, chopped
  • Green onions, chopped
  • Lime juice
  • Eggs, one per person
  • Reduced-fat, shredded Mexican cheese blend

Either the night before, or the morning you want to serve this, soak the dry black beans in 3 cups of water for at least 8 hours. Drain the beans and add to a medium pot. Add 3 cups of chicken broth and bring to a boil over medium heat. Add spices – about 1.5 tsp cumin, 1 tsp each of chipotle chile pepper and granulated garlic and 1/2 tsp of coriander. Mix well, cover and cook over medium for 60 minutes, stirring occasionally. If the liquid seems to be evaporating too quickly, just add a little bit more chicken broth. During the last 10 minutes, stir in the diced chiles.

Meanwhile, preheat oven to 350. Lay tortillas on a baking sheet in a single layer and bake until golden brown and crisp, about 10-15 minutes. You can use day-old tortillas here to help use up leftovers you may have. Once crisp, remove from the oven and set aside.

In a large skillet, heat a little olive oil over medium-high heat. Add onion and saute until soft 3-5 minutes. Add garlic and saute until fragrant, 30 seconds. Next add dry spices and let them toast. Add 1 tsp cumin and 1/2 tsp coriander. Next add the chipotle in adobo and the sauce. Mix spices together, breaking up the chipotle well. Next add the ground beef, breaking up with the back of a wooden spoon. Mix the spices into the meat well, and saute beef until browned and cooked through. Season with salt to taste and add pureed tomatoes. Mix well and bring to a low bubble, then reduce heat to low and cook for 5-10 minutes. You want the sauce to be on the loose side because you’re going to toss the tortilla into it, so if it looks to thick, add some chicken broth to thin out. Season lightly with salt to taste.

Just before you’re ready to serve, add the tortillas and stir into the meat sauce to fully cover the tortillas.

In another skillet with some oil heated, fry one egg per person until the whites are just set and the eggs are sunny-side up, about 3 minutes. Season with salt and pepper to taste.

To serve, dish out some of the meat sauce and tortillas on each plate. Top with some black beans and garnish with cilantro and green onions. Squeeze on some lime juice, then top each plate with a fried egg. Garnish with shredded cheese and more cilantro and green onions.





Kale, Corn and Tomato Salad With Basil Pesto Dressing

29 07 2014

This is a tasty and easy salad to help enjoy the bounties of fresh summer produce. Here I’m featuring kale, tomatoes, cucumbers and shallots from our Fresh Fork Market CSA share. Serve with whatever protein looks good to you and dig in. I love easy meals like this that allow me to spend more time enjoying the beautiful day, and less time in the kitchen!

Kale, Corn and Tomato Salad With Basil Pesto Dressing

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 4 small to medium ears of corn, shucked
  • Extra virgin olive oil
  • 1 pint cherry tomatoes, halved
  • 1 small cucumber, sliced in half moons
  • 1/2 cup sliced shallots
  • 1/2 cup basil pesto
  • 2 Tbsp champagne wine vinegar
  • 1 bunch kale, stemmed and chopped
  • Juice of half a lemon
  • Salt and pepper

Preheat grill to medium-high.

Drizzle shucked corn with a little olive oil and grill until slightly charred all over, about 5-7 minutes. Remove corn from the grill and set aside until cool enough to handle. I picked the following trick up from Rachel Ray and it works like a charm – place a small bowl upside down inside a large bowl. Stand the corn up on the bottom of the small bowl and using a large knife, cut corn off the cobs. The kernels will easily collect in the big bowl. When all the kernels are cut off, remove the small bowl.

Add the tomatoes, cucumber and shallots to the bowl with the corn. Add the pesto and vinegar, and mix well to combine.

Add the kale to another bowl. Squeeze in lemon juice and a good drizzle of olive oil. Season lightly with salt and pepper to taste. Massage gently with your hands for a couple of minutes, ensuring the kale is evenly coated. Massaging the kale will help it break down a little and soften, making it easier to eat and enjoy, in its raw form!

To serve, divide the kale among plates. Slightly push kale to the sides, creating a hole in the middle. Divide the corn and tomato salad among plates, filling the kale hole. Serve with a protein of your choice. Pictured above is petite sirloin steak.





Beef “Kofta” Burger With Minted-Cucumber Yogurt and Slaw

8 07 2014

These burgers are a riff on the popular Middle Eastern skewered meat, Kofta, which you may often see in the form of a kabob. The spiced beef paired with the mint and cucumber yogurt is awesome! Serve with whole wheat naan and a quick slaw for a super healthy dinner! Another creative meal thanks to the wonderful ingredients from our Fresh Fork Market share!

Beef "Kofta" Burger With Minted-Cucumber Yogurt and Slaw

The following serves 2 with leftovers (adapted from eat. live. travel. write):

  • ½ cup fresh cilantro, finely chopped
  • 3 green onions, finely chopped
  • 1 lb organic ground beef
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 egg
  • ½ cup panko breadcrumbs
  • Salt and pepper
  • 1/2 cup plain Greek yogurt
  • 1 Tbsp fresh mint, finely chopped
  • 1 small cucumber, peeled, shredded and liquid squeezed out through a paper towel
  • 1 small carrot, julienned
  • 1 small beet, julienned
  • ½ cup julienned cabbage
  • ½ red onion, julienned
  • 1 Tbsp olive oil
  • Zest and juice of 1 lemon
  • Whole wheat naan, sliced

In a large bowl, combine the cilantro, green onions, beef, ground coriander, cumin, paprika, egg and breadcrumbs. Season with salt and pepper to taste. Mix with your hands until all ingredients are combined, but don’t over mix. Form between 2 and 4 round burger patties (depends how big you want the patties). Using your thumb, press an indent into the center of each patty. Cover with plastic wrap and store in the fridge until ready to grill.

For the slaw, combine half the cucumber, the carrots, beets, cabbage and red onion in a medium bowl. Add the olive oil, lemon zest and juice. Stir to combine and store covered in the fridge. Before serving, season with salt and pepper to taste.

Preheat grill to medium-high. Grill the burgers to your desired temperature. Grill the naan until warmed through and just beginning to char. Remove burgers from the grill and let rest. Remove naan.

Combine the yogurt, mint and the remaining cucumber. Season with salt and pepper to taste. Store covered in the fridge until ready to serve.

Serve burgers on naan topped with some of the yogurt sauce and a side of slaw.




Grilled Flank Steak With Lime and Soy Sauce Marinade

14 05 2014

Tonight’s dinner is for my Mom, who makes a knock-out grilled flank steak! She doesn’t follow a recipe, she just wings it – like most Moms do. So when I asked her where this recipe came from she couldn’t remember. After a little research I found it came from another Mom we all know so well….Miss Martha Stewart. 🙂

Thanks to a thin cut of meat, this lean flank steak is both healthy, and a quick fix. Serve along with grilled or roasted veggies of your choice for a yummy, all around good-for-you meal!

Grilled Flank Steak With Lime and Soy Sauce Marinade

The following serves 2-3 (Compliments of This Girl’s Mama, who adapted this from Martha Stewart):

  • 1 and 1/2 lbs flank steak
  • Juice and zest from 2 limes
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup olive oil
  • 2 Tbsp minced garlic
  • 1 Tbsp minced ginger (save yourself time and use it from the paste from the tube!)
  • 2-3 green onions, chopped
  • Pinch of red pepper flakes – the bigger the pinch you use, the spicier the meat with taste

In a bowl, whisk together the lime juice and zest, soy sauce, olive oil, garlic, ginger, green onions and red pepper flakes. Place the steak in a resealable freezer bag and pour whisked marinade over. Seal bag and refrigerate for 30 minutes to an hour, turning the bag over occasionally.

Remove steak from the marinade and preheat grill to high. Grill steak, covered and untouched, 3 minutes per side over the hottest part of your grill. Flank is a lean piece of meat and if overcooked can be dry and tough, so be careful not to cook it too long. While you want a nice char on the outside, you also want the inside to be rare to medium-rare.

While the meat is grilling, bring the leftover marinade to a quick simmer in a saucepan over low heat.

Remove steak from the grill to a plate. Top steak with some of the warmed marinade and tent with foil, allowing to rest 5-10 minutes. Once rested, slice steak against the grain into thin slices.

Grill or roast some veggies for a quick side dish.

Divide steak among plates, top with more of the warm marinade and serve with veggies.

PS….if you happen to have leftover steak (which likely won’t happen), enjoy it for lunch the next day in a multi-grain wrap with veggies, arugula and shredded cheese.





Grilled Eggplant and Shroom Napoleons with a Meat Marinara Sauce

12 05 2014

I played a little “Chopped” tonight based on a few ingredients I wanted to use up. Primarily, I wanted to turn leftover burgers into something better. So I pulled out an eggplant, portobello shrooms, cheese and crushed tomatoes…and napoleons quickly became my vehicle! If you were to join us for this dinner, you wouldn’t even know this sauce was made with leftover burgers, it’s that good! 🙂

Grilled Eggplant and Shroom Napoleons with a Meat Marinara Sauce

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 medium eggplant, sliced into 1-inch slices
  • 2 large portobello mushroom caps, stem removed
  • Extra-virgin olive oil
  • Fontinella cheese, sliced
  • 3/4 cup diced onion, either red or yellow will work
  • 2 large cloves garlic, minced
  • Pinch red pepper flakes
  • 2 leftover burgers, finely chopped
  • Half a large 28 oz can, or a 15 oz can of crushed tomatoes
  • 3 Tbsp reduced-fat, low-sodium beef broth
  • 3 leaves fresh basil
  • Kosher salt
  • Parmesan cheese, grated

Preheat grill to medium-high. Brush eggplant slices and mushroom caps with a little olive oil on both sides and season lightly with salt. Grill with the lid open, a few minutes on each side until nice grill marks show and the veggies soften. Remove eggplant and shrooms from the grill to a baking sheet, place sliced cheese on top, however much you like, and set aside. The cheese will begin to melt since the veggies are hot, but you’ll want to finish them off in the oven. Right before you place in the oven, sprinkle a little grated parmesan on top of the other cheese first.

Preheat oven to 400.

Meanwhile, add 1-2 Tbsp of olive oil to a medium skillet over medium-high heat. Add onion and saute until softened and just beginning to brown, 3-5 minutes. Add garlic and a pinch of red pepper flakes and cook until fragrant, another minute. Add minced leftover burgers and mix everything together. Next, add crushed tomatoes, mix well, and bring to a low boil. Add the beef broth and basil, reduce heat to low. Simmer sauce, stirring often, 10-15 minutes. Season with salt to taste.

I served this meal with a side of roasted broccoli. Cut a head of broccoli into florets and toss with a little olive oil, kosher salt and garlic powder to taste. Roast on a baking sheet at 400 degrees for 10-12 minutes or so, until softened and beginning to brown, but still bright green color. Be sure to toss half-way through.

During the last few minutes of the broccoli roasting, add the eggplant and shrooms to reheat. Roast just a few minutes until the cheese fully melts.

To serve, place a little of the sauce on your plates. Place a large piece of eggplant on top, and add a tad more sauce. Next add a portobello cap and a little more sauce. Top with another slice of eggplant and finish with a little more sauce, parmesan cheese and parsley as garnish. Serve along with roasted broccoli, or a salad.





Sun-dried Tomato and Goat Cheese Stuffed Burgers With Kale Pesto on Multi-Grain Ciabatta

6 05 2014

The hubster recently bought a StufZ Burger Press, and was excited to use this stuffing contraption tonight! It’s not a bad little gizmo, but sometimes the best tools in the kitchen are your own two hands. 🙂

These Mediterranean burgers are quite tasty! By using fresh kale pesto as the condiment, and multi-grain ciabatta as the bun, you’ve got yourself a healthy burger rendition too.

Sun-dried Tomato and Goat Cheese Stuffed Burgers With Kale Pesto

The following makes 4 burgers (compliments of This Girl’s Gotta Eat):

  • 2 lbs ground beef
  • Kosher salt
  • Red pepper flakes
  • Garlic powder
  • Lemon zest
  • 1/4 – 1/2 cup crumbled goat cheese
  • 1/4 – 1/2 cup chopped sun-dried tomatoes
  • 2 cups kale, stemmed
  • 1/4 cup grated parmesan
  • 2 Tbsp toasted pine nuts
  • 1-2 cloves of garlic
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 loaf multi-grain ciabatta bread, cut into burger size tops and bottoms

Preheat grill to medium to medium-high.

Mix ground beef with salt, red pepper flakes and garlic powder to taste, along with 1/2 Tbsp lemon zest. Mix until just combined, being careful not to over-mix. Form seasoned meat into 8 small patties.

Combine goat cheese, sun-dried tomatoes and about 1 tsp of lemon zest in a bowl.

To stuff the burgers, use half the patties and add some crumbled goat cheese and chopped sun-dried tomatoes in the middle of the patty, about a heaping Tbsp or so worth on each of the four burgers. Be sure to leave an outside edge. Top each with the remaining patties and press to seal the edges firmly all the way around.

Brush stuffed burgers with a little olive oil on both sides and grill until desired temp. Grilling time will vary based on how large your burgers are. Once cooked to your likeness, remove burgers from the grill and tent with foil. Allow to rest for 5 minutes.

While the burgers rest, make the pesto by adding the kale, parmesan cheese, pine nuts, garlic, 1/2 tsp each salt and red pepper flakes and the zest of 1 lemon to a food processor. Pulse until everything is finely chopped, then stream in 1/4 cup of extra-virgin olive oil and process until well combined and smooth.

Brush the ciabatta with the kale pesto, top with a burger and serve with a salad, like a corn and arugula salad.

To make the salad, grill 4 ears of corn tossed in a little olive oil over medium-high heat. Grill until charred on all sides and kernels are tender, about 10 minutes. Remove from the grill and cool until you can handle. Using a large knife, scrap the kernels off the cobs into a large bowl. Mix with some of the kale pesto, olive oil and lemon juice. Fold in a couple handfuls of arugula, top with some crumbled goat cheese and enjoy alongside the burgers.





Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

27 04 2014

Here’s a healthy steak and potato dinner, packed with tons of flavor, both from the marinade and the chimichurri sauce! Don’t be intimated by the length of this post or the list of ingredients. This meal is elegant, but fairly simple…great for a Sunday supper or date night.

Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

The following serves 2 (compliments of This Girl’s Gotta Eat and Food Network Magazine):

For the marinade and the steak:

  • 2 petite sirloin steaks
  • 1/2 cup thinly sliced red onion
  • 2 large garlic gloves, smashed
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped parsley
  • 1/2 tsp lemon zest
  • Good pinch of kosher salt
  • Pinch of red pepper flakes

Whisk the marinade ingredients until well combined, and allow to sit for a few minutes. Place steaks in a small casserole dish and top with marinade. Turn to coat well, cover with plastic wrap and store in the fridge until ready to grill. Marinate at least 2-4 hours. Remove from the fridge and bring to room temp, about 30 minutes before you’re ready to grill.

When you’re ready to grill, remove steaks from the marinade. Preheat grill to medium-high and grill steaks to desired temp (130 to 145 degrees F is the range between medium-rare and medium), basting the steaks with the marinade as they grill if you want. Remove from the grill, tent with foil and allow to rest at least 5 minutes.

Meanwhile, for the baked sweet potato fries:

  • 2 sweet potatoes, cut into matchstick-size pieces
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • Sprinkle smoked paprika

Preheat oven to 450.

Toss cut potatoes with oil, salt and paprika, making sure everything is coated evenly. Place potatoes on a baking sheet lined with a silpat, evenly in one layer. Bake for 15-20 minutes. Flip fries and bake another 15-20 minutes until golden brown and crisp.

While the fries are baking and steak is resting, make the cilantro chimichurri:

  • 1 bunch cilantro
  • 1-2 garlic cloves
  • 2 Tbsp red wine vinegar
  • Juice of half a lemon
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/2 cup extra-virgin olive oil

Add all chimichurri ingredients to a blender or food processor and process until smooth. Transfer to a bowl until ready to serve.

Serve steak with fries and top with chimichurri. Serve with extra chimichurri on the side to dip the fries in. Store extra chimichurri in a covered tupperware in the fridge.





Spiced Beef Patties with Whole Grain Naan and Yogurt Sauce

7 01 2014

This Mediterranean approach to the burger is packed with herbs and spices. Serve it with Greek yogurt and whole grain pita or Naan for an all-around healthier meal.

Spiced Beef Patties with Whole Grain Naan and Yogurt Sauce

Spiced Beef Patties with Whole Grain Naan and Yogurt Sauce

The following makes 2-4 servings (adapted from Cuisine at Home):

For the sauce, combine:

  • 1 cup plain Greek yogurt
  • 1 Tbsp each chopped fresh mint and cilantro
  • 1 tsp each grated fresh garlic and ginger
  • Salt and pepper to taste

For the patties, mince:

  • 8 cloves garlic
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh ginger
  • 1 and 1/2 tsp kosher salt
  • 1 tsp each black pepper and ground cardamom
  • 1/2 tsp red pepper flakes
  • 2 Tbsp olive oil

Pulse:

  • 1 lb ground sirloin
  • 1/4 cup each minced fresh mint and cilantro

Serve:

  • 2-4 whole grain Naan flatbreads, warmed
  • Fresh mint leaves
  • Fresh cilantro leaves

For the sauce, combine yogurt, mint, cilantro, garlic, ginger and season with salt and pepper. Store in the fridge until ready to serve.

For the patties, mince garlic, onion, and ginger in a food processor. Saute the aromatics with 1 and 1/2 tsp salt, 1 tsp pepper, cardamom and pepper flakes in oil in a large saute pan over medium-high heat until onion is softened and dry, about 5 minutes; cool.

Pulse ground sirloin in a food processor until fine, then mix with sautéed garlic-onion mixture, 1/4 cup mint, and 1/4 cup cilantro. Shape meat mixture in 10-12 patties. Sear patties in the same large skillet you used to cook the garlic-onion mixture over medium heat until browned on both sides and cooked to your likeness, about 8-10 minutes.

While the patties cook, warm the Naan in a 350 degree oven for a few minutes.

Serve patties on warmed Naan bread topped with sauce, mint leaves and cilantro sprigs.





Baked Shredded Beef and Cheese Flautas

11 12 2013

I was making my trusty Beef-n-Noodles (https://thisgirlsgottaeat.wordpress.com/2011/07/19/beef-n-noodles/) the other night when I decided to save some of the shredded beef to make another meal out of (which I think is brilliant and will do from now on BTW). Now, que my thought for flautas….which are tortillas that have been filled and rolled up into a tube or “flute”. The perfect vessel for using up leftover meat like the shredded beef I saved! These flautas are easy thanks to the leftover beef, deliciously creamy with a spicy kick, AND healthy – my favorite part!

Baked Shredded Beef and Cheese Flautas

Baked Shredded Beef and Cheese Flautas

The following makes 6-8 flautas (compliments of This Girl’s Gotta Eat):

  • 2 cups shredded beef, could also use leftover ground beef, chicken or turkey
  • 2 Tbsp pureed chipotle in adobo sauce
  • Couple tablespoons of low-sodium beef broth
  • 1/4 heaping cup reduced-fat cream cheese, softened
  • Whole wheat tortillas (6-8 depending on what size you use)
  • Reduced-fat cheddar cheese, shredded

Preheat oven to 375.

In a bowl combine the pureed chipotles, cream cheese and beef broth. Add the broth a tablespoon at a time until the mixture thins out slightly and becomes creamy. Next, add the beef and combine.

Warm the tortillas in the microwave in a damp towel for a minute so they’re easier to roll. Place some of the beef mixture onto the center of the tortilla (make sure not to overstuff), top with a little shredded cheese and roll up. Place seam-side down on a non-stick baking sheet. Continue stuffing and rolling the rest of the flautas.

Bake for 10 minutes, then flip and bake for another 5 minutes or until crispy and golden brown.

Garnish flautas with cilantro or parsley and serve with a side of black beans (like pictured above), rice or a salad.





Shredded Crockpot Beef Mexican Pizzas

7 08 2013

This morning I put a roast in my crockpot, covered it with broth, clicked it on low and left for the day. Didn’t have a clue what I was going to make for dinner, I just knew it had to be based around shredded beef! While cruising the net for inspiration for something to make, I found the sauce for this recipe on Shape Magazine’s site, and the rest of my dinner plan basically created itself. I used my easy shredded beef to make delicious Mexican pizzas…yum!

Shredded Crockpot Beef Mexican Pizzas

Shredded Crockpot Beef Mexican Pizzas

The following makes 2 pizzas with leftover beef and bean stuffing (compliments of This Girl’s Gotta Eat and Shape Magazine):

  • 1 beef roast, use whatever you have on hand
  • 1 box low-sodium, fat-free chicken stock
  • 1 box low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 chipotle peppers in Adobo sauce
  • Juice of 1 lime
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp kosher salt
  • Oil, use whatever you have
  • 1 onion, diced
  • 2-3 cloves of garlic, minced
  • 1 large can black beans, rinsed and drained
  • 1 can green chilies, diced
  • 4 whole wheat tortillas
  • Low-fat Mexican blend cheese, shredded

Place beef in the crockpot and cover completely with liquid. I used 1 box of chicken stock and 1 box of beef broth. And if those aren’t enough, I typically use water as the rest of the liquid to ensure the meat is fully covered. Cover crockpot and cook on low for 8 hours. Once cooked, remove beef and let cool. Shred cooled beef with a fork or your fingers.

Strain the broth liquid from the crockpot and set aside.

Preheat oven to 400 degrees.

Add the tomatoes, chipotle peppers, lime juice, coriander, cumin and salt to a blender and puree everything until it’s well blended.

In a large saute pan, heat 2 Tbsp oil over medium heat. Add the onion and cook until it starts to turn translucent and become soft. Add garlic and cook another few seconds until fragrant.  Add the green chiles and beans and a little of the strained stock that you cooked the beef in and cook for a few minutes. Next, add the shredded beef to the beans and warm. Add 3/4 of the sauce (reserving 1/4 of it) to the beef and continue to cook until sauce is heated through. (Note: depending how large your roast is you may not want to use all the shredded beef for this recipe. I saved some for another meal! I also saved the broth to use later as well – can’t let that deliciousness go to waste!)

While the beef is cooking in the sauce, warm the tortillas in the oven for a few minutes.

To build the Mexican pizzas: spoon some a good helping of the beef and bean mixture onto a tortilla. Place a second tortilla on top. Spoon some of the sauce on top of the second tortilla and top with cheese. Repeat with remaining two tortillas.

Bake the pizzas on baking sheet or pizza stone until warmed through and cheese is melted, 5 minutes or so.

Remove from the oven, let cool for a minute, then slice. Garnish with lime zest and extra sauce. You can also top the pizza with extra goodies such as tomatoes, black olives and lettuce if you like as well.