Mexican Pizza Recipe - Cooking Index
Mexican Pizza Recipe - Cooking Index
This is a reduced-fat pizza with plenty of pizzazz. One tablespoon of minced pickled jalapenos that have been rinsed of their brine can be used to replace the fresh jalapenos.
Type: Vegetables| 4 oz | 113g | Plum tomatoes - finely chopped (medium) |
| 1 oz | 28g | Onion - chopped (small) |
| 1/4 cup | 4g / 0.1oz | Chopped cilantro |
| 1/4 teaspoon | 1.3ml | Salt |
| 3 | Jalapeno peppers - seeded, minced | |
| 4 | Pitas, "pocketless" | |
| 1 cup | 146g / 5.1oz | Shredded Monterey jack or Cheddar cheese |
| 1/2 cup | 73g / 2.6oz | Grated Parmesan cheese |
Set racks in the top and bottom thirds of the oven. Preheat the oven to 450 degrees.
In a small bowl, mix the tomatoes, onion, cilantro, salt, and jalapeno peppers to taste. Spread the tomato mixture over the pitas, leaving a 1-inch border all around the bread. Sprinkle 1/4 cup Monterey jack and 2 tablespoons Parmesan cheese on top of each.
Bake the pizzas directly on the top rack of the oven, with a baking sheet on the rack below to catch any drips, until hot and crisp, about 10 minutes. Serve immediately.
This recipe yields 4 servings.
Source:
ONE-POT VEGETARIAN DISHES by Amy Cotler (c) 1996 - HarperCollins, New York, NY - 186 pages - $17.50 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest
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