Grilled Tex-Mex Pizza
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 610 |
| pro | 30 g |
| total fat | 24 g |
| sat. fat | 11 g |
| carb | 68 g |
| fibre | 4 g |
| chol | 72 mg |
| sodium | 963 mg |
| % RDI: | - |
| calcium | 34 |
| iron | 26 |
| vit A | 21 |
| vit C | 27 |
| folate | 26 |
Serve with Romaine Salad with Fresh Lemon Dressing (recipe link below).
Ingredients
-
1 tbsp (15 mL) olive_oil
1 onion, chopped
2 tsp (10 mL) chili_powder
1 tsp (5 mL) dried oregano
1/2 cup (125 mL) pasta or pizza sauce
1 lb (500 g) pizza dough
1 cup (250 mL) chopped sliced smoked chicken
Half sweet green pepper, chopped
1/2 cup (125 mL) frozen corn kernels
1-1/2 cups (375 mL) shredded Monterey_Jack or mozzarella cheese
Preparation
In skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook onion, chili powder and oregano, stirring occasionally, for 5 minutes or until softened. Stir in pasta sauce; set aside.
On lightly floured surface, roll and stretch dough to 15- x 10-inch (38 x 25 cm) rectangle; brush with remaining oil. Place, oiled side down, directly on greased grill over medium-high heat; close lid and cook for 4 minutes or until grill-marked and beginning to puff. With wide spatulas, turn crust over onto greased baking sheet.
Spread sauce over crust. Scatter chicken, green pepper and corn over top; sprinkle with cheese. Place sheet on grill over medium heat; close lid and cook, rotating sheet occasionally, for 15 minutes or until crust is golden and cheese is melted.
Serve with: Romaine Salad with Fresh Lemon Dressing
Additional information :
Substitution: Soy cheese is a nondairy alternative to the Monterey Jack.
- Keywords : Pizza; Cheese; Green pepper; Chicken; Tomato sauce; Onions;
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