Mexican Pizza Recipe
Servings: 2
Ingredients
- 1 recipe Pizza Dough
- Cornmeal for dusting pizza peel
- 4 c. sliced plum tomatoes (8 tomatoes)
- 2 tbsp. plus 2 teaspoon chopped, seeded jalapeno peppers, or possibly to taste (about 3 peppers)
- Salt & freshly grnd black pepper to taste
- 1 c. grated reduced-fat Monterey Jack cheese (1/4 lb.)
- 2 tbsp. plus 2 teaspoon minced fresh cilantro
Directions
- Place a pizza stone, baking tiles or possibly inverted baking sheet on the lowest rack of the oven. Preheat oven to 500 degrees or possibly highest setting.
- Divide dough into 8 pcs. Working with 2 pcs at a time, form dough into rounds and place on a cornmeal-dusted pizza peel or possibly inverted baking sheet.
- Arrange 1/2 c. tomatoes over each round of dough. Sprinkle with 1 tsp. jalapeno and season with salt and pepper. Sprinkle 2 Tbsp. cheese over the top.
- Carefully slide the pizzas onto the heated pizza stone, baking tiles or possibly baking sheet and bake for 10 to 14 min or possibly till the bottoms are crisp and browned. Repeat with the remaining dough and toppings. Before serving, sprinkle each pizza with 1 tsp. cilantro. Makes 8 (6 inch) pizzas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 2 servings | |
| Calories 262 | |
| Calories from Fat 159 | 61% |
| Total Fat 17.69g | 22% |
| Saturated Fat 10.86g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 317mg | 13% |
| Potassium 707mg | 20% |
| Total Carbs 11.41g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 7.63g | 5% |
| Protein 16.32g | 26% |
