Recipe - Grilled Pitta With Rosemary

SALSA
2 pound Ripe plum tomatoes
1 lg Onion; chopped
1 lg Red bell pepper; seeded,
chopped
One half cup Cider vinegar
One half cup Chopped fresh cilantro
2 Bay leaves
2 Jalapeno chilies; seeded,
chopped
2 One half teaspoon Salt
Three fourths teaspoon Pepper
Three fourths pound Chorizo or hot Italian
sausage; casing removed
; (optional)

PIZZA
Olive oil
1 Square AllReady pizza
crust; (8inch)
1 tablespoon Cornmeal
1 cup Grated Monterey Jack cheese;
(about 4 ounces)
Three fourths cup Chopped fresh cilantro
1 tablespoon Seeded chopped jalapeno
chili
Guacamole; (optional)
Sour cream; (optional)

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 mediumhigh heat. Add
sausage and cook until brown, crumbling with fork. Transfer to paper towel
to drain, using slotted spoon.

For Pizza: Prepare barbecue (mediumhigh 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 One fourth 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.

Serves 6 to 8.

Bon Appetit November 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.