Pizza Southwest-Style

This festive and tasty pizza is my riff on a southwest-style pizza. It 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. Although the prep for this recipe is extensive, your time will be well spent.

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 extra-virgin olive oil

Topping Ingredients:
1 tablespoon extra-virgin olive oil
½ cup salsa verde (such as Herdez)
½ cup sliced black olives
½ cup whole kernel corn
½ cup seasoned black beans (such as Bush’s)
1 medium tomato (sliced thin)
1 small red onion (sliced thin)
Nacho Cheese-Flavored Doritos
1½ cups Queso Oaxaca (grated)
Mexican Crema

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 a towel. Let rise until doubled in volume – about 1 hour 15 minutes.

Preheat oven to 475 degrees. If using a pizza stone, place the pizza stone on the bottom rack of a cold oven prior to preheat. Cut a piece of parchment paper into a 14-inch circle.

Punch dough down and turn out onto a generously floured surface. Roll dough out to a 12 to 14-inch circle and place on parchment paper.

Brush pizza dough with olive oil paying attention to the edges (be sure to get them really good). Spread salsa verde evenly over the dough up to 1-inch from the edge. Distribute the sliced olives, corn, and beans equally over the dough – again leaving a 1-inch uncovered edge. Layer the tomatoes over this and then layer the onions. Cover the top of these layers with a single layer of Doritos. Sprinkle cheese on top of the Doritos.

Carefully slide the pizza (with parchment paper) onto the hot pizza stone (if using…otherwise slide it onto a cookie sheet) and bake for 7 to 8 minutes, or until bubbly and golden brown around the edges. Let the pizza cool for 3 to 4 minutes before cutting into wedges. Be sure to serve with Mexican crema on the side.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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3 Responses to Pizza Southwest-Style

  1. mistimaan says:

    Nice recipe


  2. Pingback: Mediterranean Flatbread | Valley Vegetarian

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