2 tablespoons plus 2 teaspoons minced, seeded jalapeno pepper, or to taste (about 3 peppers)
Salt & freshly ground pepper to taste
1 cup shredded reduced-fat Monterey Jack cheese, (4 ounces)
2 tablespoons plus 2 teaspoons chopped fresh cilantro
Place a pizza stone, baking tiles or inverted baking sheet on the lowest rack of the oven; preheat to 500°F or highest oven setting.
Divide dough into 8 pieces. Using your fists, stretch one piece into a 6-inch round. Alternatively, roll out with a rolling pin, on a lightly floured surface. (Keep remaining dough covered with a towel or plastic wrap.) Place on a cornmeal-dusted pizza peel or an inverted baking sheet, using enough cornmeal so that the dough slides easily. Stretch or roll a second round of dough and place beside the first.
Arrange 1/2 cup tomatoes over each round of dough. Sprinkle with 1 teaspoon jalapeños and season with salt and pepper. Sprinkle 2 tablespoons cheese over the top.
Carefully slide the pizzas onto the heated pizza stone, baking tiles or baking sheet and bake until the bottoms are crisp and browned, 10 to 14 minutes. Repeat with the remaining dough and toppings. Before serving, sprinkle each pizza with 1 teaspoon cilantro.
Per serving :
6 g Fat;
3 g Sat;
2 g Mono;
13 mg Cholesterol;
28 g Carbohydrates;
8 g Protein;
2 g Fiber;
700 mg Sodium;
242 mg Potassium