Fresh Salsa Pie
This pizza calls for homemade fresh salsa. Jarred salsa can be used, but the end result will be a very different pizza.
Makes two 12-inch pizzas
- 6 large plum tomatoes, small-diced
- 2 minced jalapeño peppers
- ⅓ cup minced cilantro
- 1 small onion, minced
- Juice of 2 large limes
- Salt to taste
- ½ recipe Cornmeal Crust dough
- 2 tablespoons olive oil
- 1 cup shredded Cheddar cheese
- 3 cups shredded Monterey jack cheese
In a large bowl, combine diced tomatoes, minced jalapeños, cilantro, minced onion, and lime juice. Mix well and add salt to taste. Cover and let stand in a cool place for 1 hour.
Drain excess liquid from salsa.
Roll dough into two circles, slightly larger than 12 inches. Oil two pizza pans with olive oil and press dough into the pans, covering the bottom and sides. Prick dough with a fork and bake at 400° for 10 minutes.
Spread half the drained salsa over the bottom of each pizza. Sprinkle Cheddar cheese over salsa, followed by Monterey jack.
Return pizzas to the oven and bake an additional 5 to 10 minutes or until cheese is melted and bubbly. Let stand 5 minutes before slicing with a sharp knife or pizza wheel.
Don't be afraid to make pizzas with saucy centers. Drain excess watery liquid from tomatoes or other vegetables to keep crusts from getting too soggy. Then just bake well-filled pies in a sided pizza or quiche pan and serve wedges with forks and plenty of napkins.