| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
November 19 |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Ripe plum tomatoes |
| 1 |
|
Onion, chopped |
| 1 |
|
Red bell pepper, seeded |
|
|
chopped |
| 1/2 |
c |
Cider vinegar |
| 1/2 |
c |
Chopped fresh cilantro |
| 2 |
|
Bay leaves |
| 2 |
|
Jalapeno chilies, seeded |
|
|
chopped |
| 2 1/2 |
t |
Salt |
| 3/4 |
t |
Pepper |
| 3/4 |
lb |
Chorizo or hot Italian |
|
|
sausage casing removed |
|
|
optional |
|
|
Olive oil |
| 1 |
|
Square All-Ready pizza |
|
|
crust 8-inch |
| 1 |
T |
Cornmeal |
| 1 |
c |
Grated Monterey Jack cheese |
|
|
about 4 ounces |
| 3/4 |
c |
Chopped fresh cilantro |
| 1 |
T |
Seeded chopped jalapeno |
|
|
chili |
|
|
Guacamole, optional |
|
|
Sour cream, optional |
| 1 1/4 |
c |
ps salsa over, reserve remainder for another use. Top with |
INSTRUCTIONS
For Salsa: Bring large pot of water to boil. Add tomatoes and blanch
20 seconds. Transfer to bowl of cold water, using slotted spoon.
Drain. Remove tomato skins using small sharp knife. Seed and chop
tomatoes. Transfer to large saucepan. Mix in onion, bell pepper,
vinegar, cilantro, bay leaves, jalapeno, salt and pepper. Simmer until
thickened, stirring occasionally, about 1 hour. Remove bay leaves.
(Can be prepared 1 day ahead; refrigerate. Bring to room temperature
before continuing.) If using sausage, heat heavy large skillet over
medium-high heat. Add sausage and cook until brown, crumbling with
fork. Transfer to paper towel to drain, using slotted spoon. For
Pizza: Prepare barbecue (medium-high heat). Brush grill with olive
oil. Place pizza crust on grill and cook until golden, about 3
minutes. Turn over. Sprinkle cornmeal on cooked side of crust. Spread
cheese, cilantro, jalapeno and sausage. Cover with grill lid or tent
with foil and grill until crust is cooked on bottom and cheese melts,
about 5 minutes. Serve pizza, passing guacamole and sour cream
separately. Serves 6 to 8. Bon Appetit November 1991 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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