Mexican Pizza
Mexican Pizza
Pizza MexicanaMexicans love pizza. I first ate pizza there nearly thirty years ago, in Leon, Mexico, where I attended cooking school. I was surprised that pizza was even available. Nowadays, it is everywhere in so many variations that giving it a Mexican twist is a great blending of favorite cooking traditions.Several years ago I made this Mexican pizza with my cooking class, and it was quite a hit. The cornmeal adds texture and crispness to the crust. The dough is made in a food processor with quick-rise yeast, so the whole process takes less than an hour. The pork topping is a favorite, but use this dough with any toppings you like. It can be made ahead, or while the pizza dough rises.
Ingrediënten
Makes 2 (12-inch) pizzas
- 1 package quick-rising active dry yeast
- ½ cup warm water about 110°
- 2½ cups all-purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup lukewarm water
- 2 tablespoons vegetable oil
- Topping
- 1 pound fresh ground pork
- ½ cup finely chopped white onion
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- 1 medium tomato peeled, seeded, and finely chopped
- 2 tablespoons bottled spicy red salsa
- ¼ teaspoon salt or to taste
- 2 cups lightly packed Monterey Jack cheese
- 6 green onions cut in thin rounds, including the green
- 4 jarred pickled jalapeño chiles en escabeche, seeded and cut into thin strips
- Optional garnishes:
- sour cream
- sliced olives
- diced avocado
Instructies
- Dissolve the yeast and ½ teaspoon of the sugar in the warm water.
- Set aside until it bubbles, about 5 minutes.
- In a food processor, place flour, cornmeal, sugar, and salt.
- Add the yeast mixture.
- Put the warm water and oil in a cup, and, with the processor running, pour this through the feed tube.
- Process 60 seconds.
- Dough should clean the sides of the bowl as it processes.
- Transfer the dough to a greased bag or bowl, turning to grease the dough all over.
- Press down and cover with plastic wrap (or seal the bag).
- Let rise in a warm place until doubled in size, 25 to 30 minutes.
- Meanwhile, prepare the pizza topping.
- In a medium skillet, cook the pork, breaking it into bits as it cooks.
- Add the onion, oregano, and cumin.
- Cook, stirring, 2 minutes.
- Add the tomato, salsa, and salt.
- Cook, stirring, until the mixture is nearly dry.
- Drain off excess grease as necessary.
- Cool off heat until ready to use.
- Preheat the oven to 425°.
- Grease two baking sheets.
- Punch down the dough.
- Divide in half.
- Shape each half into a ball.
- Place each on a baking sheet.
- Using your hands, pat dough into 12-inch circles.
- Dough will be resilient, so keep patting it into shape, making the edges slightly thicker.
- Spread the cooled cooked topping over each circle of dough.
- Then add the cheese, onions, and jalapeño chiles.
- Bake 15 to 20 minutes.
- Add optional garnishes.
Notes / Tips / Wine Advice:
Serve at once.
