With the Mexican flavors of cilantro, jalapeño peppers and jack cheese, this pizza tastes like an open-faced quesadilla. Source: EatingWell Magazine, May/June 1992

EatingWell Test Kitchen
Advertisement

Ingredients

Associated Recipes

Directions

  • Place a pizza stone, baking tiles or inverted baking sheet on the lowest rack of the oven; preheat to 500 degrees F or highest oven setting.

    Advertisement
  • 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 jalapenos 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.

Nutrition Facts

201 calories; 6 g total fat; 3 g saturated fat; 13 mg cholesterol; 709 mg sodium. 244 mg potassium; 28.5 g carbohydrates; 2.4 g fiber; 3 g sugar; 8.4 g protein; 705 IU vitamin a iu; 21 mg vitamin c; 104 mcg folate; 120 mg calcium; 2 mg iron; 18 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/03/2012
Re: Just for fun Read More