“This recipe gets rave reviews” exclaims Carla McMahon of Hermiston, Oregon. It’s great as is, but you can kick up the heat with spicy salsa and pepper jack cheese. 8
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- 1 prebaked 12-inch pizza crust
- 1 cup (4 ounces) shredded Monterey Jack cheese, divided
- 3/4 cup salsa
- 2 tablespoons minced fresh cilantro
- Place crust on an ungreased baking sheet or pizza pan. In a small bowl, combine 1/2 cup cheese, salsa and cilantro. Spread over crust to within 1/2 in. of edges. Sprinkle with remaining cheese.
- Bake at 350° for 20-25 minutes or until cheese is melted. Cut into wedges. Yield: 2 dozen.
Originally published as Mexican Salsa Pizza in Simple & Delicious July/August 2008, p56
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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