Weeknight Pizza Cubano
Crank up the salsa music while serving these individual pizzas, then finish on a sweet note by topping ice cream with a heady tequila-cardamom syrup. (Serves 4)
• Tequila-cardamom syrup and vanilla ice-cream Combine 1/2 cup water, 1/4 cup sugar, and 2 whole crushed cardamom pods in a medium saucepan. Boil 5 minutes, stirring to dissolve sugar. Strain over a bowl, discard cardamom pods. Stir in 2 tablespoons tequila and 2 tablespoons lime juice, and chill in the freezer 20 minutes. Serve over low-fat vanilla ice cream.
• Celery and bell pepper sticks
Total time: 36 minutes
1. While syrup for ice cream comes to a boil:
• Mince garlic.
• Shred cheese.
2. While syrup freezes:
• Toast tortillas.
• Cook corn.
• Combine topping ingredients.
Cooking Light, October 2007
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