Recipe courtesy of Gourmet Magazine

Southwestern Pizza (Spicy Pizza with Monterey Jack, Peppers, and Fresh Coriander)

  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 2 to 4 servings
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Yellow cornmeal for sprinkling the pan

1 recipe pizza dough

2 tablespoons olive oil

1/2 cup tomato pizza sauce (recipe precedes)

3/4 teaspoon ground cumin

1 tablespoon minced seeded pickled jalapeno (wear rubber gloves)

1 cup finely diced Monterey Jack (about 1/4 pound)

1/2 cup thinly sliced red onion

1 small red bell pepper, cut crosswise into thin rings

1 small yellow bell pepper, cut crosswise into thin rings

1 tablespoon minced garlic

1/3 cup pitted black olives, sliced crosswise

3 tablespoons chopped fresh coriander, or to taste


  1. Sprinkle an oiled 14-inch black steel pizza pan or black steel baking sheet with the cornmeal.Roll out the dough on a lightly floured surface into a 14-inch round, fit it into the pan, and brush it with 1 tablespoon of the oil. In a small bowl whisk together the tomato sauce, cumin, and jalapeno pepper and spead the mixture evenly on the dough. Sprinkle the Monterey Jack over the mixture and arrange the onion and the bell pepper rings on the pizza. Sprinkle garlic and olives on the pizza, season the pizza with salt and black pepper, and drizzle it with the remaining 1 tablespoon oil.
  2. Bake the pizza on the bottom shelf of a preheated 500 degree F electric oven or on the floor of a preheated 500 degree F gas oven for 10 to 15 minutes, or until the crust is golden brown. Transfer the pizza with spatulas to a cutting board, sprinkle it with the coriander, and cut it into wedges, preferably with pizza wheel.

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