These are still available at the stores around here so when I saw Mango & Tomato’s 2 year recipe contest I knew I had to pick one up and enter!
About this time last year I introduced you to one of my favorite mango combinations – the Sweet and Spicy Mango Quesadilla. I decided I needed to somehow include a tomato in the mix for my recipe entry. I first considered fresh salsa, but I expect that many people will consider that as well, so I kept thinking.
Finally, it came to me – pizza! Now, I was a little leery of how the tomato sauce on the pizza would go with the mango and jalapeno, but I love pineapple on my pizza so I went for it. Good thing, because the combination turned out wonderfully.
I’ve been wearing out Off Her Cork’s Spelt Pizza Dough recipe. It is excellent! I made it again here, but this time I used whole wheat flour for the spelt and white wheat flour for the unbleached. I also added a half teaspoon of salt and an Italian seasoning blend. You can use any crust of your choosing, of course.
This pizza is every bit as good as the quesadilla combo with a different twist. If you like a sweet and spicy combo on your pizza, this is one for you!
Ataulfo Mango Jalapeno Pizza
1 14-oz can no-salt, tomato puree (this will soon be fresh tomatoes once they arrive in the garden!)
½ tsp garlic powder
1 tbsp fresh basil, chopped
¼ tsp crushed red pepper
½ tbsp balsamic vinegar
½ tbsp mascavo sugar
½ tsp sea salt
½ tsp black pepper
1 Ataulfo mango, sliced or chopped
¼ cup sliced pickled jalapenos
¼ cup whole milk mozzarella, chopped or shredded
Heat the oven to 400 degrees F. In a sauce pan, combine all the ingredients for your sauce. Heat and simmer for 7 to 10 minutes, stirring often. Remove from the heat and set aside. You will likely have much more sauce than you need so you can make another pizza or use it another day.
Roll the dough out to your desired thickness and coat the bottom with cornmeal. Place on a pizza pan and spread on about ¼ cup of the sauce. You can use more or less based on your preferences.
Top the sauce with the mango, jalapenos and cheese. Bake for about 15 minutes, or until the cheese begins to brown and bubble. Allow to cool for 2 to 3 minutes, slice and serve. Serves 1.