Tropical Pizza

This is a quick and easy pizza for you today.  I wrote it down from a magazine I was looking at a doctors appointment, one of the many I get to go with my daughter to.  Unfortunately, I didn’t jot down the source and couldn’t locate it online either. It is called a tropical pizza because it uses pineapple mango chipotle salsa as the sauce. It was a fun change and was easy to make.   However, you really need to eat it when you make it because the salsa got a little juicy after being in the oven. If you eat this as leftovers, I am sure the crust would get soggy from the excess moisture.

I wanted to let you know that my site is gonna have a new look.  The designer is going to be working on the site today so you may see some strange things occurring.  Don’t be alarmed.  The site is just under construction.  I am so excited.  I got to see a sneak peak and love it.

Tropical Pizza

1 large Boboli® pizza crust (14 oz.)
1 cup pineapple mango chipotle salsa (such as Pace® which is what I used)
1 cup shredded Monterrey Jack cheese
1/2 cup shredded Swiss cheese
1/4 green pepper, seeded and thinly sliced
1/4 red pepper, seeded and thinly sliced
1/2 small red onion, peeled and thinly sliced

1. Heat oven to 450°F.
2. Place pizza crust on a large baking sheet.  Spread 2/3 cup of the salsa over the crust.  Sprinkle the cheeses over the salsa.
3. Spoon remaining 1/3 cup salsa over cheese; scatter pepper and onion over the top.
4. Bake for 10 to 12 minutes or until heated through and cheese is melted.  Allow to cool slightly.  Cut into 8 slices.

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