Grilled Pizza Mexicana
5 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| per slice: about | - |
| cal | 265 |
| pro | 12 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 31 g |
| fibre | 2 g |
| chol | 23 mg |
| sodium | 484 mg |
| potassium | 226 mg |
| % RDI: | - |
| calcium | 23 |
| iron | 14 |
| vit A | 10 |
| vit C | 13 |
| folate | 28 |
- Preparation time: 15 minutes
- Cook time : 22 minutes
Ingredients
- 1 lb pizza dough
- 2 tsp olive oil
- 8 oz fresh mozzarella, drained and sliced
- Grilled Tomato Salsa:
- 6 ripe plum tomatoes
- 2 jalapeño peppers
- 1/2 white onion
- 4 cloves garlic, (unpeeled)
- 2 soaked, dried or canned chipotle peppers, seeded (or chipotle hot sauce to taste)
- 1 clove garlic, smashed
- 1 tsp salt
- 1 cup chopped fresh coriander
Preparation
Grilled Tomato Salsa: Place tomatoes, jalapeño peppers, onion and unpeeled garlic on greased grill over medium-high heat; close lid and grill until tender and charred, 15 to 20 minutes. Let cool enough to handle.
Peel and core tomatoes, discarding juice; place in blender. Peel and seed jalapeño peppers; add to blender. Remove charred layer of onion; chop onion and add to blender. Squeeze garlic from skin into blender.
Add chipotle peppers, smashed garlic and salt ; blend until minced. Add coriander; blend until almost puréed. Scrape into bowl.
On lightly floured surface, stretch dough to 16- x 12-inch (40 x 30 cm) rectangle; brush with oil. Place, oiled side down, on grill over medium heat; close lid and grill just until grill-marked on bottom and bubbles form on top, 3 to 6 minutes. Turn and grill, covered, just until surface is cooked but not browned, about 1 minute. Remove from grill.
Spread 3/4 cup (175 mL) of the salsa over crust; cover with cheese. Grill, covered, until cheese is melted and bubbly and underside is browned, 3 to 8 minutes. Serve with remaining salsa to spoon over top.
Peel and core tomatoes, discarding juice; place in blender. Peel and seed jalapeño peppers; add to blender. Remove charred layer of onion; chop onion and add to blender. Squeeze garlic from skin into blender.
Add chipotle peppers, smashed garlic and salt ; blend until minced. Add coriander; blend until almost puréed. Scrape into bowl.
On lightly floured surface, stretch dough to 16- x 12-inch (40 x 30 cm) rectangle; brush with oil. Place, oiled side down, on grill over medium heat; close lid and grill just until grill-marked on bottom and bubbles form on top, 3 to 6 minutes. Turn and grill, covered, just until surface is cooked but not browned, about 1 minute. Remove from grill.
Spread 3/4 cup (175 mL) of the salsa over crust; cover with cheese. Grill, covered, until cheese is melted and bubbly and underside is browned, 3 to 8 minutes. Serve with remaining salsa to spoon over top.
Source : August 2009
- Keywords : Pizza; Mexican; Grill/Barbecue;
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