Grilled pizza and sausage and salsa

1 servings

Ingredients

Quantity Ingredient
2 pounds Ripe plum tomatoes
1 large Onion; chopped
1 large Red bell pepper; seeded, chopped
½ cup Cider vinegar
½ cup Chopped fresh cilantro
2 Bay leaves
2 Jalapeno chilies; seeded, chopped
2½ teaspoon Salt
¾ teaspoon Pepper
¾ pounds Chorizo or hot Italian sausage; casing removed
; (optional)
Olive oil
1 Square All-Ready pizza crust; (8-inch)
1 tablespoon Cornmeal
1 cup Grated Monterey Jack cheese; (about 4 ounces)
¾ cup Chopped fresh cilantro
1 tablespoon Seeded chopped jalapeno chili
Guacamole; (optional)
Sour cream; (optional)

Directions

SALSA

PIZZA

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 1¼ cups salsa over (reserve remainder for another use). Top with 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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