- Portion size 8 servings
- Credits : August 2009
Ingredients
Grilled Tomato Salsa:
Method
Grilled Tomato Salsa: Place tomatoes, jalapeño peppers, onion and unpeeled garlic on greased grill over medium-high heat; close lid and grill until tender and charred, 15 to 20 minutes. Let cool enough to handle.Peel and core tomatoes, discarding juice; place in blender. Peel and seed jalapeño peppers; add to blender. Remove charred layer of onion; chop onion and add to blender. Squeeze garlic from skin into blender.
Add chipotle peppers, smashed garlic and salt ; blend until minced. Add coriander; blend until almost puréed. Scrape into bowl.
On lightly floured surface, stretch dough to 16- x 12-inch (40 x 30 cm) rectangle; brush with oil. Place, oiled side down, on grill over medium heat; close lid and grill just until grill-marked on bottom and bubbles form on top, 3 to 6 minutes. Turn and grill, covered, just until surface is cooked but not browned, about 1 minute. Remove from grill.
Spread 3/4 cup (175 mL) of the salsa over crust; cover with cheese. Grill, covered, until cheese is melted and bubbly and underside is browned, 3 to 8 minutes. Serve with remaining salsa to spoon over top.
Nutritional facts per slice: about
- Sodium 484 mg
- Protein 12 g
- Calories 265.0
- Total fat 11 g
- Potassium 226 mg
- Cholesterol 23 mg
- Saturated fat 5 g
- Total carbohydrate 31 g
%RDI
- Iron 14.0
- Folate 28.0
- Calcium 23.0
- Vitamin A 10.0
- Vitamin C 13.0
