6 servings, 1 tart portion and 2 tablespoons salsa
1 tablespoon yellow cornmeal1 can (10 ounces) refrigerated pizza crust dough 2 plum tomatoes, quartered 1 clove garlic 1/2 teaspoon salt 1/2 cup whole cilantro leaves 1 tablespoon chipotle chili sauce 1 tablespoon tomato paste 2 cups shredded cooked chicken breasts 1/2 cup (2 ounces) shredded 1/3 less fat Monterey jack cheese 2 jalapenos, seeded and thinly sliced 3/4 cup salsa (divided use)
Preheat oven to 425 degrees. Sprinkle baking sheet evenly with cornmeal. Unroll dough onto baking sheet and let rest 5 minutes. Pat dough into rectangle 12 inches in length. In a food processor puree next 6 ingredients (tomatoes, garlic, salt, cilantro, chili sauce and tomato paste) until smooth. Spread evenly over dough, leaving a 1-inch border. Sprinkle evenly with chicken, cheese and jalapenos. Fold edges of dough over edge of filling. Bake 15-20 minutes or until cheese melts and crust is golden brown. Serve warm with salsa.