Instructions: Quitza:
The quitza can be made in a 12 1/2-inch sloped sided springform pan or a traditional 12-inch springform. Lightly spray pan with vegetable oil spray. (You can also make this as a flat pizza, in which case it should be baked on a preheated baking or pizza stone.)

Working on a lightly floured surface, roll the dough into a 16-inch circle. Fit the dough into the pan, stretching and pressing it so that it covers the bottom of the pan and comes up the sides.

Topping:
Carefully spread softened cream cheese over bottom of dough. Check the salsa, if its water, spoon it into a strainer and shake out the excess liquid. Spoon the salsa over the cream cheese and top it with shredded cheese. Let quitza rise, uncovered, at room temp for about 30 minutes, or until dough is puffy and doubled in bulk. While dough is rising, center a rack in the oven and preheat oven to 475F. Bake the quitza for 20 to 25 minutes, or until the crust is deep brown and the cheese is bubbling. Serve hot or at room temperature. The quitza is best served the day it is made.

The quitza is very good. I have not found that Ive had to add extra water when Ive made the dough. I check on it when its kneading and its always formed a ball. If you can find the cookbook at a discounted price, or borrow from the library, its very good. Lots of bread recipes, mostly for hand or Kitchen Aid mixing. The series is pretty good too (no, Im not getting a commission from Julia...) Its just that they always make it look soooo easy on television. (p.s. sorry this post is so long)

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