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Ingredients:
1-2 Tbsp canola oil
1 cup finely chopped white onion
2-3 thinly sliced jalapeno peppers (no seeds)
2 cloves finely chopped garlic
1 tsp Urban Accents Kashmir Garam Masala
2 cups grape tomatoes, coarsely chopped and seeded
1-2 Tbsp fresh lime juice
1/2 cup coarsely chopped cilantro leaves
Salt and freshly ground black pepper
1 lb pizza dough or 14-inch prepared thin pizza crust
Olive oil, for grill
8 oz fresh mozzarella cheese, shredded
Directions: Preheat grill to medium heat. Heat oil in a large skillet over med-high heat; add onions and cook until just translucent, about 2 min. Add jalapeno peppers, garlic and Kashmir Garam Masala, stirring constantly for a minute or so until the mixture becomes fragrant. Add tomatoes and cook until the tomatoes have softened slightly, about 2 min. Remove from heat and transfer to a bowl. Stir in the lime juice and cilantro. Season with salt and pepper to taste; mix until well combined and set aside.
Cut the dough into 2 pieces. Stretch the dough out on a lightly floured surface to form two 10-inch discs. Lightly brush grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for about 2 min, open the grill and pop the air bubbles with a fork. When the bottom is slightly brown, remove from grill and place on work surface with cooked/grilled side up. Flip the dough; close lid and continue cooking until bottom has light grill marks. Remove from grill and place on a work surface with the cooked/grilled side up. Lower the heat on the grill to med-low.
Spread half of the tomato mixture on each pizza; evenly divide the cheese over the tomato mixture. Lightly oil the grill once more and carefully place the pizzas, tomato/cheese side up, onto the grill. Close the lid and cook slowly for another 2-3 min to allow the cheese to melt and the bottom is a nice even brown with some charred spots. Remove from grill; place on a cutting board, slice and serve.
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