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Tex-Mex Pizza

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  1 Hour
  Eight 6-inch pizzas
With the Mexican flavors of cilantro, jalapeño peppers and jack cheese, this pizza tastes like an open-faced quesadilla.
1 recipe  Quick-Rising Pizza Dough (see recipe link above)
Cornmeal for dusting pizza peel
4 cups  sliced plum tomatoes (8 tomatoes)
2 tablespoons plus 2 teaspoons  minced, seeded jalapeno pepper or to taste (about 3 peppers)
salt & freshly ground pepper to taste
1 cup  shredded reduced-fat monterey jack cheese (4 ounces)
2 tablespoons plus 2 teaspoons  chopped fresh cilantro
Other necessary recipes:
Quick-Rising Pizza Dough
Place a pizza stone, baking tiles or inverted baking sheet on the lowest rack of the oven; preheat to 500 degrees F or highest oven setting.

Divide dough into 8 pieces. Using your fists, stretch one piece into a 6-inch round. Alternatively, roll out with a rolling pin, on a lightly floured surface. (Keep remaining dough covered with a towel or plastic wrap). Place on a cornmeal-dusted pizza peel or an inverted baking sheet, using enough cornmeal so that the dough slides easily. Stretch or roll a second round of dough and place beside the first.

Arrange 1/2 cup tomatoes over each round of dough. Sprinkle with 1 teaspoon jalapeños and season with salt and pepper. Sprinkle 2 tablespoons cheese over the top.

Carefully slide the pizzas onto the heated pizza stone, baking tiles or baking sheet and bake until the bottoms are crisp and browned, 10 to 14 minutes. Repeat with the remaining dough and toppings. Before serving, sprinkle each pizza with 1 teaspoon cilantro.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   Eight 6-inch pizzas
Calories: 201
Fat. Total: 6g
Protein: 8g
Carbohydrates, Total: 28g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 13mg
Sodium: 700mg
% Cal. from Fat: 27%
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