Spicy Hot Sauce Pizza

Written by Istrinya Aldo on July 27th, 2008

16 slices

- 1 small red onion, peeled and finely chopped
- 1 medium red bell pepper, seeded and thinly sliced
- 1 tablespoon olive oil
- 1 (16-ounce) bottle mild salsa
- 1/4 cup water
- 1/2 teaspoon milder hot sauce (see note)
- 1/2 teaspoon spicier hot sauce (see note)
- 2 (16-ounce) Boboli pizza crusts
- 4 tablespoons black-olive paste
- 2 medium tomatoes, thinly sliced
- 3 cups packaged Mexican-blend grated cheese
- 1 ripe but firm avocado

1. In a large, nonstick skillet, saute the red onion and bell pepper in the olive oil over medium heat for 5 minutes. Add the salsa and water; simmer 5 minutes. Remove from the heat and cool slightly.

2. Divide the salsa in half. Add 1/2 teaspoon of a milder hot sauce to one batch, and 1/2 teaspoon of a spicier sauce to the other.

3. Preheat oven to 425 degrees. Place the crusts on baking sheets and spread each with one of the sauces. Dot each with 2 tablespoons black-olive paste, spreading gently. Top with tomato slices and cheese.

4. Place pizzas in oven and bake 5 minutes. Rotate baking sheets for even cooking and continue baking 5 minutes.

5. Remove the pizzas from the oven and cool 5 minutes.

6. Peel, seed and coarsely dice the avocado. Sprinkle over the pizzas and cut into wedges.

Note: The Times Test Kitchen used S’Ole Jalapeno Medium Hot Pepper Sauce for the milder sauce, and Aji Amazona Salsa Verde Picante for the spicier sauce.

Adapted from “Hot Licks: Great Recipes for Making and Cooking with Hot Sauces” by Jennifer Trainer Thompson.

Mango Tart with Blackberries
8 to 10 servings

Sweet tart pastry:
- 1 1/2 cups unsifted all-purpose flour
- 3 tablespoons sugar (superfine)
- 1/4 teaspoon salt
- 2/3 cup cold, unsalted butter, cut into 1/2-inch cubes
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 2 tablespoons apricot preserves, warmed

Filling:
- 3 medium mangoes
- 2 cups blackberries
- 3 tablespoons cornstarch
- 5 tablespoons sugar, divided
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon ground cinnamon

Glaze:
- 1/4 cup apricot preserves
- 1 tablespoon water

1. To prepare the pastry: Place the flour, sugar and salt into the bowl of a food processor fitted with a steel blade. Pulse 3 to 4 times to blend. Distribute the butter around the bowl and pulse 6 to 7 times. Then process 6 to 8 seconds, until the crumbs are about the size of coarse meal. Add the egg and vanilla; pulse a few times until it forms large clumps. Transfer dough to a piece of wax paper.

2. To blend the flour and butter together, use the heel of your hand to push about a quarter of the dough at a time outward in 6 inch sweeps. Repeat the process until all of the dough has been worked. Gather the dough in a mound again and repeat twice. (Lightly flour your hands if the dough is sticking too much.) Dust the dough lightly, wrap in plastic wrap and refrigerate about 20 minutes before shaping.

3. Generously butter a 9-inch removable-bottomed tart pan. Roll the dough between lightly floured sheets of plastic wrap and fit into the tart pan, pressing the dough into the sides. Refrigerate 30 minutes. Line the dough with a piece of aluminum foil and fill with dried beans or pastry weights. Bake in a preheated 375-degree oven 12 minutes. Remove foil and beans; continue baking 5 minutes. Place on a rack and brush with the apricot preserves. Cool while preparing the filling.

4. To prepare the filling: Preheat oven to 375 degrees. Position oven rack in the lower third of the oven.

5. Cut the flesh from the mangoes and remove peel. Place flat-side down on a cutting board and cut lengthwise into 1/4-inch thick slices. Set aside. Gently rinse blackberries and drain on paper towel-lined half-sheet pan.

6. Combine the cornstarch and 3 tablespoons sugar in a large bowl. Add blackberries and shake the bowl to coat the berries. Carefully stir in the mangoes and lemon juice. Transfer to the tart shell. Combine the remaining 2 tablespoons sugar with the cinnamon and sprinkle the mixture over the fruit.

7. Place the tart on a baking sheet and bake about 40 minutes, or until the juices begin to bubble and the edge of the crust is golden brown. Cool on a rack.

8. To prepare the glaze: Place the preserves and water in a heatproof glass container and heat in a microwave on medium power for 20 to 30 seconds, or until bubbly. Brush the warm glaze on top of the tart. Let stand 1 hour before cutting.

Data per 1 of 10 servings
Calories 326
Protein 3.3g
Fat 14g
Carbohydrates 49g
Sodium 64mg
Saturated fat 8.25g
Monounsaturated fat 4.13g
Polyunsaturated fat 0.88g
Cholesterol 57mg