Title: Mexican Pizza with Corn & Chilies
Categories: Ethnic Pasta Pizza
Yield: 8 Servings
| 1 | | 12 pizza crust |
| 1 | c | Salsa -- drained |
| 1/4 | lb | Monterey jack cheese -- |
| 1 | | Shredded |
| 1/2 | ts | Ground cumin |
| 4 | oz | Green chiles -- chopped |
| 1 | c | Frozen corn |
| 4 | | Scallion -- chopped |
Preheat oven to 500. Place oven rack in lowest position. Sprinkle bottom
of 9" round layer cake pan with a little cornmeal. Pat dough out evenly in
pan, leaving a slight edge all around. Bake crust on lowest oven rack for
7 minutes, or until dough is lightly browned and crisp. Spread salsa evenly
over prebaked crust, leaving 1/2" border all around. Sprinkle with cheese,
cumin, green chilies, corn and scallions. Bake fro 8 to 10 minutes. Let
stand for 5 minutes. Per slice: 171 calories and 5 grams fat.