Picadillo & Picadillo Pizza
from Sticky, Gooey, Creamy, Chewy
2-3 tbsps olive oil
2 large onions, diced
1 green and 1 red bell pepper, diced
3 cloves garlic, minced
1 packet Sazon Goya seasoning (I find this in the ethnic foods section at the supermarket.)
2 lbs ground beef (I like a mix of sirloin and chuck. You can use any kind of ground meat - even pork or turkey.)
1/2 cup white wine
2 tbsp tomato paste
1 15 oz can diced tomatoes (I like the fire roasted kind)
1 tbsp apple cider vinegar
1 cup Manzanilla olives stuffed with pimiento, sliced
1 cup raisins
1 tbsp capers
1/2 cup blanched, slivered almonds
2 bay leaves
1 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp dried oregano
1 tsp dried thyme
1 tsp sugar
1/2 tsp ground cinnamon
Chopped cilantro for garnish

Heat olive oil in a large skillet. Add onions, peppers, garlic and Sabor seasoning and saute over medium heat until soft and tender, about 5-6 minutes.

Add beef and cook until no more pink remains.

Add wine and simmer until it has all been absorbed. Swirl in the tomato paste until it dissolves.

Mix in the rest of the ingredients. Cover and simmer on medioum-low heat for about 20 minutes.

Serve over rice or whatever you like.
 

Picadillo Pizza

Note: You can make your favorite pizza dough recipe for this. Since this is basically a quickie leftovers recipe, I used store bought dough. It worked great. You could make it even simpler by using english muffins, bagels or pitas. Also, don't worry about measuring the picadillo. Just use what you have.

1 ball of pizza dough
1 tbsp olive oil
2 cups picadillo
2 tbsp chopped fresh cilantro

Heat oven to 450 degrees F.

If using a pizza stone, preheat it in the oven for about 15-20 minutes.

Heat the leftover picadillo in the microwave until warm and stirable, about 2 minutes.

Roll out the pizza dough on a lightly floured surface. Brush with olive oil. Top with picadillo, leaving about a 1-inch border.

Slide pizza onto the pizza stone or a lightly oiled baking sheet. Bake until crust is puffed up and golden brown, about 15-20 minutes.

Garnish with chopped cilantro.