Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

PIZZA ARIZONA




Source of Recipe


Bon Appétit June 2002


Recipe Introduction


Complement this meatless supper with a chopped romaine and sliced avocado salad, followed by orange sorbet with nut cookies for dessert.




List of Ingredients




2 teaspoons yellow cornmeal
1 10-ounce tube refrigerated pizza dough
1 1/2 cups purchased chipotle salsa
2 tablespoons olive oil
1 1/2 teaspoons chili powder
1 1/2 cups shredded Mexican-style four-cheese mix or pizza cheese
1/4 cup chopped fresh cilantro



Recipe



Position rack in bottom third of oven and preheat to 400°F. Sprinkle cornmeal on baking sheet. Unroll dough onto sheet, forming 10x15-inch rectangle.
Mix salsa, oil, and chili powder in small bowl. Toss cheese and cilantro in medium bowl. Spoon salsa mixture over dough, leaving 1/2-inch border. Sprinkle with cheese mixture. Bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes. Cut into squares and serve.

Makes 2 servings.