Mexican pizza
Mexican pizza recipe in the pizza category
Recipe ingredients:
- Dough:
- 1 cup warm water
- 2 tablespoons warm water
- 2 1/2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 3 tablespoons peanut oil
- 2 1/3 cups all purpose flour
- 2/3 cup cornmeal plus additional for sprinkling pizza pan
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- Sauce:
- 1 1/2 pound fresh tomatillos, husks discarded
- 1 small onion, sliced thin
- 2 garlic cloves, sliced thin
- 2 tablespoons peanut oil
- 1/4 cup packed fresh coriander sprigs, washed, dried and chopped
- 1 tablespoon fresh lime juice
- 1 pound fresh chorizo, casings discarded
- 1 1/2 cup grated mexican blend cheese or cheddar
- 2 fresh poblano chilies, roasted and cut into thin strips
- 2 scallions, sliced thin
- 1/4 cup thinly sliced drained pimento stuffed green olives
- 1/4 cup cooked black beans, rinsed if canned
Recipe method:
- In a small saucepan heat 1/2 cup water to 110 F and transfer to a large bowl.
- Stir in yeast and sugar and let stand 5 minutes or until foamy.
- Stir in remaining water and dough ingredients to form a dough and on a lightly floured surface knead until smooth and elastic, about 10 minutes.
- Put dough in a lightly oiled deep bowl, turning to coat and let rise, covered loosely, in a warm place until doubled in bulk, about 1 hour.
- In a 4 quart saucepan of boiling water blanch tomatillos 1 minute and drain in a colander.
- Cut each tomatillo into 8 wedges.
- In a large heavy skillet cook onion and garlic in oil over moderate heat, stirring occasionally, until onion is pale golden.
- Add tomatillos and cook over moderate heat, stirring occasionally, until tomatillos are softened and mixture is reduced to about 1 1/4 cups.
- Cool mixture slightly and in a food processor purée until smooth.
- Transfer sauce to a bowl and stir in coriander, lime juice and salt to taste.
- In a large heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps, until cooked through and browned.
- Transfer sausage with a slotted spoon to paper towels to drain.
- Preheat oven to 525 degrees F and adjust oven rack on top shelf.
- Sprinkle a 16 inch perforated pizza pan with additonal cornmeal.
- Punch down dough and on a lightly floured work surface with a floured rolling pin roll out into a 17 inch circle.
- Fit dough into pan, forming an edge and bake 5 minutes.
- Spread sauce over partially cooked dough, leaving a 1/2 inch border around edge and sprinkle with sausage, cheese, chilies, scallions, olives and beans.
- Bake pizza 10 minutes or until cheese is melted and crust is pale golden.
- Using a long handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes or until the skins are blackened.
- Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle.
- Keeping the peppers whole, peel them starting at the blossom end, cut off the tops and discard the seeds and ribs.
Tags: mexican, recipe, pizza, recipes, cooking