Friday, May 11, 2012

'Tis the Season for Pizza - Cilantro Chili Pizza

Better late than never since this recipe looks absolutely delicious!

Cilantro Chili Pizza

Pizza dough
Sundried tomatoes
Red onion
Red bell pepper
Goat cheese, crumbled

Cilantro Pesto
1/2 cup peeled garlic cloves
1 cup cilantro leaves, stems and roots
1 tablespoon ground pepper
1 teaspoon salt
Canola or olive oil to help grind the ingredients into a paste

Combine in a food processor or blender. Store in the refrigerator or freezer with a slight film of oil on the pesto surface to help maintain the bright green color.

Sweet Hot Garlic Sauce
1 cup sugar
1/2 cup water
1/2 cup vinegar
2 tablespoons minced garlic
1 teaspoon salt

Bring to a boil and reduce the heat to low, simmering to reduce and thicken to a syrupy sauce approximately 20 minutes or more. When thickened, stir in 1 tablespoon chili garlic sauce and allow to cool to room temperature. Store in the refrigerator.

Preheat the oven to 500 degrees, preferable with a pizza stone on the middle shelf. All ow the oven to heat 30 minutes or more. Meanwhile, prep pizza dough.

Shape pizza dough in the size you want, stretching it out thin with your fingers and hands. Place it on a piece of waxed paper, trimmed to match the footprint of the pizza dough shape and transfer the dough to a pizza peel for easy sliding onto the pizza stone.

Spread several tablespoons of the cilantro pesto on the surface of the dough. Sprinkle with a slight pinch of salt. Continue to top the pizza with chopped sun dried tomatoes, red onion slices and chopped red bell pepper.

Slide the pizza onto the hot pizza stone and cook until the bottom is crusty brown, approximately 5-8 minutes.

Immediately top the pizza with crumbled goat cheese upon removing it from the oven. Drizzle the pizza with sweet hot garlic sauce.

Recipe and picture from

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