Mexican Style Pizza

Photo: Randy Graham, Valley Vegetarian

This is my Mexican food riff on traditional pizza. The homemade crust has a thin layer of black bean spread topped with Oaxaca cheese and is baked to perfection. When it comes out of the oven a layer of fresh grilled salsa completes this culinary treat.

This festive and tasty pizza has a combination of colors and flavors that I think you will like. The crust is a cross between deep dish and a warm, chewy flour tortilla – You’ll like that too. No cornmeal here! Although the prep for this recipe is extensive, your time will be well spent. The dough ingredients make one 12-inch pizza. Double if you want two!

Dough ingredients:
¾ cup warm water
1 envelope active dry yeast
2 cups flour (plus more for rolling out)
½ teaspoon sugar
¾ teaspoon salt
1 tablespoon olive oil

Salsa ingredients:
4 ears yellow corn
4 tomatillos
¾ cup white onion (chopped fine)
¾ cup red bell pepper (chopped fine)
1 small can chipotle peppers in adobo sauce
1 teaspoon coriander
½ teaspoon salt
2 tablespoons fresh mint leaves (minced)

Spread ingredients:
1 14-ounce can black beans (drained and rinsed)
3 tablespoons fresh lime juice
3 tablespoons Mexican Crema (sour cream)
1 garlic clove (peeled and chopped)
½ teaspoon cumin
½ teaspoon salt

Additional ingredients:
1 cup Queso Oaxaca (grated)

Dough directions:
Pour warm water into a small bowl and stir in the yeast. Let stand for 5 minutes. Add olive oil and mix to combine. Combine flour, sugar, and salt in a large mixing bowl. Pour yeast mixture into flour mixture. Mix by hand until dough forms a sticky ball. Transfer dough to a lightly floured surface and knead until dough is smooth. Form into round ball and cover with towel. Let rise until doubled in volume – about 1 hour.

Punch dough down and place on large piece of parchment paper that has been sprinkled with plenty of flour (so dough will slide off paper onto baking stone or sheet). Roll out to a 12-inch circle.

Salsa directions:
Preheat grill to medium heat.

Husk corn and tomatillos. Grill corn and tomatillos until they get charred and black on all sides. Remove from the grill and let cool. Cut the kernels away from the cob. Cut tomatillos into ¼ inch chunks. In a large bowl, combine the corn, tomatillos, onion and bell pepper. Add 1 tablespoon of the adobo sauce (including peppers if you like it hot). Stir in coriander, salt, and mint. Set aside.

Spread directions:
Place all ingredients into blender or food processor. Blend until smooth, stopping to scrape down sides of bowl as needed. Cover and set aside.

Assembly directions:
Preheat oven to 450 degrees. If using a pizza stone, place the pizza stone on the bottom rack of a cold oven preheat.

Spread bean mixture on pizza dough leaving a 1-inch portion of the rim bare. Sprinkle grated cheese on top of the bean mixture being careful not to get any cheese on the bare portion of the dough. Carefully slide the pizza onto the HOT pizza stone (if using…otherwise slide it onto a parchment-lined cookie sheet) and bake for 8 to 9 minutes, or until bubbly and golden brown.

Mexican Pizza #2Let the pizza cool for 3 to 4 minutes before topping with 1 cup or more of the salsa. Cut pizza into wedges and serve as an appetizer or leave it whole and serve as a main dish. Serve with additional grilled salsa on the side.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
This entry was posted in Appetizers, Dinner, Lunch and tagged . Bookmark the permalink.

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