- 1 package dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm water (100° to 110°)
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 2 cups all-purpose flour, divided
- Cooking spray
- 1 teaspoon cornmeal
- 1 1/2 cups chopped peeled mango (about 1 1/2 mangoes)
- 1 tablespoon fresh lime juice
- 1 1/2 cups (6 ounces) Monterey Jack cheese, shredded
- 1/4 cup chopped fresh cilantro
- 2 finely chopped seeded jalapeño peppers
- calories 236
- caloriesfromfat 30 %
- fat 7.9 g
- satfat 4 g
- monofat 2.5 g
- polyfat 0.5 g
- protein 9.3 g
- carbohydrate 32.9 g
- fiber 1.9 g
- cholesterol 23 mg
- iron 1.7 mg
- sodium 278 mg
- calcium 162 mg
How to Make It
Dissolve yeast in water in a large bowl; let stand 5 minutes. Stir in oil and salt. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 3/4 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover, and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Preheat oven to 500°.
Punch dough down; turn out onto a baking sheet sprinkled with cornmeal. Roll into a 14 x 10-inch rectangle. Lightly coat surface of dough with cooking spray.
Combine mango and lime juice in a small bowl; toss well.
Combine the shredded cheese and fresh cilantro in a small bowl. Sprinkle cheese mixture evenly over dough. Top with jalapeño. Bake at 500° for 8 minutes or until cheese is bubbly and crust is browned. Top with mango mixture.