I am happy to report that I survived the onslaught of Halloween candy and managed to only eat 15% of the goods (but 45% of the Butterfingers). I’m not sure if that is particularly impressive considering that we had 30 full-size candy bars and I ate 4.5 of them in 36 hours. Wow, that sounds gross.

I love Butterfingers.

Thankfully, Chris brought the remaining 20 some-odd candy bars to work with him to eliminate them spread Halloween cheer to his co-workers and gain popularity in his water cooler circle. Ok, we don’t really have water coolers at work, but Chris does have a cubicle right next to his local printer, so he gets pretty heavy traffic at his desk and never has a problem giving away candy or baked goods.

In addition to my Butterfinger binge this weekend, Chris and I also had Mexican Pizza.  We had leftovers from fajitas, but not enough leftovers to have fajitas again, so…

Ingredients:

• pizza crust
• Mexican pizza sauce
• 3 oz mozzarella cheese, shredded
• 2 oz cheddar cheese, shredded
• 2 oz leftover steak from steak fajitas, diced
• 1/3 cup sauteed onions
• 1/3 cup sauteed bell peppers
• 1/4 cup corn kernels
• 1/4 cup black beans
• 1/4 avocado, diced
• 1/2 small tomato, chopped and drained
• sour cream for dipping

Directions:

• Pre-heat oven to 450 degrees with a pizza stone inside.
• Roll out pizza dough and sprinkle it lightly with cornmeal on both sides to prevent it from sticking to the pizza stone.
• Top the pizza first with Mexican pizza sauce, then with cheeses, steak, onions, peppers, black beans, and corn.
• Place the pizza in the oven on the pizza stone, the easiest way is to use a pizza peel, and bake until the crust begins to brown and the cheese is fully melted, usually 10-12 minutes.
• While the pizza is baking prepare any additional cold toppings such as avocado, tomato, and sour cream.
• Remove pizza from oven, top with any cold toppings, then enjoy!

Servings ~ 2-3
Calories ~ I’m not even going to attempt this one, it depends on your toppings and your pizza crust.