Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Ripe plum tomatoes

  2. 1 lb 454g / 16oz Onion - chopped (large)

  3. 1 lb 454g / 16oz Red bell pepper - seeded, chopped (large)

  4. 1/2 cup 118ml Cider vinegar

  5. 1/2 cup 8g / 1/3oz Fresh cilantro - chopped

  6. 2 Bay leaves

  7. 2 Jalapeno chilies - seeded, chopped

  8. 2 1/2 teaspoons 12ml Salt

  9. 3/4 teaspoon 3.8ml Pepper

  10. 3/4 lb 340g / 11oz Chorizo or hot Italian sausage - casing removed Pizza Olive oil

  11. 1 All-ready pizza crust (8-inch)

  12. 1 tablespoon 15ml Cornmeal

  13. 1 cup 146g / 5.1oz Monterey Jack cheese - grated

  14. 3/4 cup 12g / 0.4oz Fresh cilantro - chopped

  15. 1 tablespoon 15ml Jalapeno chili - seeded, chopped Guacamole Sour cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Salsa: Bring large pot of water to boil. Add tomatoes and blanch 20 seconds. Transfer to bowl of cold water, using slotted spoon. Drain. Remove tomato skins using small sharp knife. Seed and chop tomatoes. Transfer to large saucepan. Mix in onion, bell pepper, vinegar, cilantro, bay leaves, jalapeno, salt and pepper. Simmer until thickened, stirring occasionally, about 1 hour. Remove bay leaves. (Can be prepared 1 day ahead; refrigerate. Bring to room temperature before continuing.) If using sausage, heat heavy large skillet over medium-high heat. Add sausage and cook until brown, crumbling with fork. Transfer to paper towel to drain, using slotted spoon. For Pizza: Prepare barbecue (medium-high heat). Brush grill with olive oil. Place pizza crust on grill and cook until golden, about 3 minutes. Turn over. Sprinkle cornmeal on cooked side of crust. Spread 1 1/4 cups salsa over (reserve remainder for another use). Top with cheese, cilantro, jalapeno and sausage. Cover with grill lid or tent with foil and grill until crust is cooked on bottom and cheese melts, about 5 minutes. Serve pizza, passing guacamole and sour cream separately.


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