- Special Pricing
- Active Time 1h
- Total Time 1h
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 jalapeño 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
Companion recipe: 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 the 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 Publisher. All rights reserved.
nutrition information per serving
201 calories; 6g total fat; 3g total saturated fat; 13mg cholesterol; 700mg sodium; 28g carbohydrates; 2g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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