Serves | 2 |
- ½ lb prepared pizza dough
- extra-virgin olive oil
- 5 to 7 oz tilapia fillet
- ½ tsp seasoned salt
- ½ tsp chipotle powder
- 3 medium tomatoes, seeded and diced
- 2 Tbsp minced cilantro
- 1 Tbsp minced red onion
- 3 cloves garlic, roasted and mashed
- ½ tsp ground cumin
- kosher salt and freshly ground black pepper
- ½ cup shredded smoked provolone
- ¼ cup shredded mozzarella
| Preparation | Preheat oven to 450°F. Stretch the dough into a rectangle. Brush both sides of dough with olive oil. Place the dough on a hot grill, and grill on both sides until grill marks appear. Remove from heat and set aside to cool. Brush tilapia with oil and dust with seasoned salt and chipotle powder. Grill until slightly underdone and remove from heat. Allow to cool and then shred.
In a mixing bowl, combine tomatoes, cilantro, onion, garlic and cumin. Season to taste with salt and pepper.
Drizzle a little olive oil on grilled pizza crust. Spoon 1/3 of the tomato mixture onto the crust. Top with shredded tilapia and cheeses. Bake until cheese is slightly browned and crust is hot, about 7 to 9 minutes. Top with remaining tomato mixture and serve.