9. Use the back of a large spoon to spread half the Cilantro Pesto over each of the crusts up to the rim.

10. Sprinkle half the Monterey Jack over each crust, then layer the sliced onions over the cheese.

11. Drain any accumulated liquid from the salsa and spoon it over both pizzas. Divide the roasted chilies over the salsa and finish with the grilled strips of beef.

12. Use a pizza peel to slide them onto the pizza stone, or carefully slide them onto the back of the hot sheet pan.

13. Bake until the crust is golden and the cheese is bubbly, 9 to 10 minutes on a stone, 12 to 14 on a sheet pan.

14. Garnish the pizzas with the remaining chopped cilantro, cut into wedges, and serve hot.

Makes 2 pizzas, serving 2 to 4

A number ofs pecialty markets offer fresh or frozen pizza dough. Check out

wha t ’ s available at Trader Jo e ’ s, Fresh & Easy, or Sa m ’ s Club. You can also buy

a Pillsbury crust ready for baking in the freezer section at larger supermarkets.

Save yourselfs ome time by buying ready-made salsa and pesto, and use canned

chilies, such as Ortega. Also, i t ’ s good to know that pine nuts may be omitted, as

they are rather expensive.