Search for anything:

Pizza Mexicana

mexican, vegetarian, summer, main course, baked

Pizza Dough; (see recipe)
1/4 cup Chilpotle Purée
or 1/4 cup tomato ketchup and
Tabasco sauce-mixed to spike ketchu
or 1/4 cup Tabasco sauce or Ortega
green chiles
3/4 cup grated Muenster cheese
3/4 cup grated cheddar cheese
1/2 cup grated Monterey Jack cheese
1 small red onion, sliced into thin rounds
2 ripe tomatoes, cored at the top and
equatorially
1 red bell pepper or green bell peppe
seeded, and sliced into thin rounds
1 tablespoon olive oil
1 clove garlic, finely minced or pressed
Fresh-ground black pepper
2 teaspoons minced fresh marjoram
2 teaspoons minced cilantro
1 ounce Parmesan cheese; freshly grated
Olive oil

Preheat oven to 400°. Roll out the pizza dough. To make the chilpotle purée, take one chilpotle pepper and mince or purée very finely. Thin to spreading consistency by mixing in olive oil. Spread the purée evenly over the pizza rounds. Sprinkle the Muenster, Cheddar and Jack cheeses on top of the purée. Arrange the onions, tomatoes, and peppers on top of the cheese. Combine the olive oil and garlic. Drizzle it over the vegetables. Bake the pizza in the upper 1/3 of a preheated 400° oven for 15-20 minutes, or until the crust is brown and crisp around the edges. Remove from the oven, sprinkle with the herbs and Parmesan cheese, and brush the edges of the crust with olive oil. Serve immediately with cool liquid refreshment handy. Serves 3 to 4 NOTES : This recipe is originally from Greens, our restaurant in San Francisco. Hot, spicy, well-seasoned, it is definitely pizza, but not one you'll find in Italy. Chilpotle chili peppers are jalapeños which have been dried and smoked. Very hot and very tasty, they are available in cans. There is no real substitute for chilpotle peppers, but some alternatives are listed. 0 2607 0 0 0 0 4184 0 26152 4712 1514 0 4695 0 0 3505 0 3382 0 0 0

Yield: 4 servings

Preparation Time: 0:00

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU