Grilled Pizza Mexicana Grilled Pizza Mexicana

Author: Canadian Living

  • Portion size 8 servings
  • Credits : August 2009


Grilled Tomato Salsa:


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.

Nutritional facts per slice: about

  • Sodium 484 mg
  • Protein 12 g
  • Calories 265.0
  • Total fat 11 g
  • Potassium 226 mg
  • Cholesterol 23 mg
  • Saturated fat 5 g
  • Total carbohydrate 31 g


  • Iron 14.0
  • Folate 28.0
  • Calcium 23.0
  • Vitamin A 10.0
  • Vitamin C 13.0
Share X

Grilled Pizza Mexicana