Serves 4 as an appetizer
1 tablespoon olive oil
- 1/2 small white onion, thinly sliced
- 1/2 cup thinly sliced mushroom caps
- 2 garlic cloves, finely chopped
- 1 can (28 ounces) crushed plum tomatoes
- 2 tablespoons Frontera Chipotle Hot Sauce
- Salt to taste
- 2 small Boboli crusts
- 1/3 cup roughly crumbled fresh goat cheese
- 1/2 to 3/4 cup shredded Mexican Chihuahua cheese, brick or Monterey Jack
- 1/4 cup sliced pitted olives (preferably kalamata or an oil-cured variety)
- 2 tablespoons chopped fresh cilantro
- Heat oil in large nonstick skillet over medium until hot. Add onion and sauté until golden, about 5 minutes. Add mushrooms; sauté until golden, about 3 minutes. Stir in garlic, tomatoes and hot sauce. Cook and stir until thickened to the consistency of pizza sauce, about 15 minutes. Season with salt and remove from heat.
- Heat a gas grill to medium-high or light a charcoal fire and let it burn until the coals are covered with gray ash. Turn off the heat in the middle of the gas grill or bank the coals to the sides for indirect cooking.
- Lightly oil both sides of the Boboli crusts. Spread half of the tomato mixture over each crust, then sprinkle with the cheeses and olives. Place in the center of the grill. Grill until everything is heated through and the cheese is melted, about 5 minutes.
- Transfer each pizza to a warm plate, then top with a sprinkle of cilantro. Serve without delay.
Note: Pizzas can be baked in a 425-degree oven for 5 to 8 minutes.