Mexican Pizza

Makes 6 servings

• 2-3 garlic cloves, minced
• 2 Tbsp olive oil
• 1 cup Penn Maid® Cottage Cheese
• 1/4 cup cilantro leaves, chopped
• 1-2 jalapeno peppers, minced
• 1/2 cup plum tomatoes, seeded and diced
• 1/4 cup finely chopped red onion
• Juice of 1/2 lime
• Dash of salt
• 11” pre-baked thin crust pizza shell
• 1/4 cup Taco Cheese, shredded

Preheat oven to 450oF. Place the garlic and oil in a small, nonstick sauté pan and sauté until lightly golden. Set aside. In a small bowl, mix the cottage cheese with the garlic, cilantro and jalapeno pepper until well blended. In another small bowl mix the tomatoes, onion, lime juice and salt until well blended. Lightly brush the crust with olive oil. Dot the cottage cheese mixture evenly over the crust, then scatter the tomato mixture. Top with Mexican cheese blend. Bake 15 to 20 minutes. Let cool about 5 minutes before cutting.

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