My DH will only eat pepperoni and mushroom pizza, with garlic, onions, and tons of parm. Eating out I choose ham and pineapple, or white pizza, from the store I pick the thin crust California Kitchen BBQ chicken. I bought a thrift-store book that has 50 different toppings and 30 crust recipes, but OOP now. About a third are hot Tex-Mex so I've not made them (hot pepper wimp) but the others I've tried at least once, even the salad pizzas and the dessert pizzas! I've found that just about anything baked on a crust is great, especially cold the next day for breakfast. YUM! I've been trying to find a gluten-free pizza crust recipe that tastes good, but have had no luck so far. Do any of you have one? Nancy

Yes, Cookie, do write your recipe down. Many years ago I created a cake that was so good my family (who are not hearty eaters) ate the whole thing in one evening. I did not write down what I put in it, because I thought I would remember it. Well,of course, the next time I wanted to make it, I could remembe only a few ingredients and then not how much of any of them. This was over 30 years ago and to this day my son occasionally asks me if I ever recalled how I made that cake. So, please, write it down while it is fresh in your memory. Today, our pizza recipe is of Tex-Mex influence and is good for a change of pace. Beef Fajita Pizza 1/2 pound stir-fry beef strips 1 pound frozen pepper stir-fry, thawed 2 tablespoons extra-virgin olive oil 2 tablespoons taco seasoning mix 1 12-inch thin Boboli pizza crust 1/2 cup PaceâÂÂs lime-garlic salsa 2 cups shredded Mexican blend cheese Sour cream, for serving Refrigerated guacamole, for serving Fresh cilantro, for garnish INDOOR: Preheat oven to 450 degrees F. In a bowl, combine beef strips, pepper stir-fry, oil and taco seasoning. Heat 2 tablespoons of oil in a large frying pan. When oil is hot, sauté beef and pepper strips for 5 minutes. Remove from pan; set aside. Remove pizza crusts from package and top with salsa and cheese. Top with beef and peppers and bake in preheated oven for 8 to 10 minutes or until cheese is melted and begun to bubble. Serve hot garnished with sour cream, guacamole, and cilantro. OUTDOOR: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a bowl, combine beef strips, pepper stir-fry, oil and taco seasoning. Grill beef and pepper strips on hot oiled grill about 5 minutes total. Remove pizza crust from package and place on grill. Top with salsa, cheese, beef and pepper strips. Turn heat down to medium and cook pizza covered for 8 to 10 minutes or until cheese has melted and starts to bubble. Serve hot garnished with sour cream, guacamole, and cilantro.

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

I do something similar to blizlady above, the only difference is that I prefer the Lipton veggie soup mix and instead of water chesnuts, I use one can of artichoke hearts (drained and chopped). I also put just a bit of shredded cheese (colby, chedder, mozzarella, etc. whatever is on hand) and a sprinkle of parmesen. I bake it in the oven for 20-30 minutes and serve it hot with tortilla chips. Even the two-year-old loves it!