Mango Salsa Pizza
Great for an appetizer. I serve with a salad of mixed greens with mango vinaigrette.
Great for an appetizer. I serve with a salad of mixed greens with mango vinaigrette.
- Carbohydrate 10.71820625 g
- Cholesterol 0 mg
- Fat 0.225234375 g
- Fiber 1.85337495853193 g
- Protein 0.86381875 g
- Saturated Fat 0.03450875 g
- Serving Size 1 1 Serving (104g)
- Sodium 3.904375 mg
- Sugar 8.86483129146807 g
- Trans Fat 0.1077796875 g
- Calories 45 calories
Step-by-step
- Preheat the oven to 425 F. Lightly coat a 12-inch round baking pan with cooking spray.
- In a small bowl, mix together the peppers, onions, mango, pineapple, lime juice and cilantro. Set aside.
- Roll out dough and press into the baking pan. Place in the oven and cook about 15 minutes.
- Take the pizza crust out of the oven and spread with mango salsa. Place the pizza back into the oven and bake until the toppings are hot and the crust is browned, about 5 to 10 minutes.
- Cut the pizza into 8 even slices and serve immediately.
Should the fruit go on before the bake or after it emerges from a 425 degree oven? Combining wet toppings with a crust requires managing moisture so the dough retains structural integrity rather than turning soggy under the weight of juices. Fresh mango and pineapple release natural sugars and water when exposed to high heat, which dictates how long the topping stays in the oven chamber.
Using fresh mango yields a firmer bite and sharper acidity compared to canned fruit, which carries excess packing liquid that requires thorough draining through a fine-mesh strainer for at least five minutes. Mincing the onions finely ensures they distribute evenly across the 12-inch surface without overpowering the delicate tropical notes of the fruit. Chopping bell peppers into uniform quarter-inch dice guarantees they soften at the same rate as the baking crust below them.
Baking the dough plain for 15 minutes creates a crisp bottom before any moisture touches the surface. Visual cues dictate when to pull the final dish from the heat source, specifically looking for golden-brown edges along the outer crust and bubbling fruit juices around the perimeter of the pan.
Pairing this flatbread with a high-acid green salad dressed in a citrus vinaigrette cuts through the residual sweetness of the tropical fruit. Leftovers store in an airtight container for up to 24 hours, though the crust loses crispness upon refrigeration.
