1 recipe Pizza Dough
Cornmeal for dusting pizza peel
4 c. sliced plum tomatoes (8 tomatoes)
2 tbsp. plus 2 tsp. minced, seeded jalapeno peppers, or to taste (about 3 peppers)
Salt & freshly ground black pepper to taste
1 c. grated reduced-fat Monterey Jack cheese (1/4 lb.)
2 tbsp. plus 2 tsp. chopped fresh cilantro

Place a pizza stone, baking tiles or inverted baking sheet on the lowest rack of the oven. Preheat oven to 500 degrees or highest setting.

Divide dough into 8 pieces. Working with 2 pieces at a time, form dough into rounds and place on a cornmeal-dusted pizza peel or inverted baking sheet.

Arrange 1/2 cup tomatoes over each round of dough. Sprinkle with 1 teaspoon jalapeno and season with salt and pepper. Sprinkle 2 tablespoons cheese over the top.

Carefully slide the pizzas onto the heated pizza stone, baking tiles or baking sheet and bake for 10 to 14 minutes or until the bottoms are crisp and browned. Repeat with the remaining dough and toppings. Before serving, sprinkle each pizza with 1 teaspoon cilantro. Makes 8 (6 inch) pizzas.