Mexican Pizza

Ingredients

• 2.3 ounce olives black sliced canned
• 24 inch cheese pizzas frozen
• 1 cup ham cooked chopped
• 0.8 cup mushrooms fresh sliced
• 0.8 cup bell pepper green chopped
• 6 servings lettuce shredded
• 16 ounce mexican cheese blend shredded (Monterey Jack, Cheddar, and other mild cheeses combined)
• 32 ounce chunky salsa 
• 6 servings cup heavy whipping cream sour
• 1 tablespoon vegetable oil 

Equipment

• baking sheet
• sauce pan
• oven
• pizza stone

Directions

1. Position the oven rack at the lowest level. If you have a pizza stone, place it in the oven on the rack. Preheat the oven to 425 degrees F.
2. Heat the oil in a small saucepan and cook the mushrooms and green pepper over medium heat until crisp-tender, about 2 minutes.
3. Cut the crusts into biscuit sized pieces using a biscuit cutter. Distribute the vegetables evenly over the crusts. Reserve 1 cup of the salsa and spoon the remaining salsa evenly over the pizzas. If you don't have a pizza stone, place the pizzas on a baking sheet. They won't be as crisp as they would be if you placed them directly on the rack, but this is a lot less messy.
4. Bake the pizzas for 10 to 12 minutes, then sprinkle with the cheese.
5. Bake for 7 minutes more.
6. Serve the pizza slices topped with the reserved salsa, olives, cooked ham, shredded lettuce, and sour cream.