Mexican Food Recipes
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Mexican Pizza Recipe with Chorizo and Tomatillos
This delicious Mexican pizza takes some work but the results are well worth it. The homemade pizza crust is flavored with cumin for a Mexican touch, and the chorizo, cheese, beans, chilies and more make a really wonderful topping.
The easiest way to roast the poblano chilies is to use a long-handled fork and hold them over an open flame for a couple of minutes, or until the skins are black. Then put them in a plastic bowl or plastic-covered bowl and let them steam. Peel the chilies from the blossom end, then take off the tops and throw away the ribs and seeds.
This recipe for Mexican pizza can be altered if you want to change the toppings but the existing recipe is packed with Mexican flavors and is definitely a recipe your family is going to like a lot. Why not think about Mexican pizza recipes if you are considering Cinco de Mayo party foods? Everyone will be very impressed with this.
How to Make Mexican Pizza
Ingredients -
1 cup plus 2 tablespoons warm water
2 ⅓ cups all purpose flour
½ teaspoon ground cumin
2 ½ teaspoons active dry yeast
1 teaspoon salt
⅔ cup cornmeal plus extra for sprinkling
3 tablespoons peanut oil
½ teaspoon white sugar
For the Sauce:
2 tablespoons peanut oil
1 ½ cups grated cheddar cheese or Mexican blend cheese
1 thinly sliced onion
2 thinly sliced garlic cloves
1 ½ lb fresh tomatillos
1 tablespoon lime juice
2 thinly sliced scallions
2 chopped, roasted poblano chilies
1 lb fresh chorizo, casings removed
¼ cup chopped cilantro
¼ cup canned black beans, drained
¼ cup thinly sliced pimento-stuffed olives
Preparation:
First, make the pizza dough.
Warm ½ cup water to 110 degrees F in a pan, and then pour it into a big bowl.
Stir in the sugar and yeast and let it stand until foamy.
This will take about 5 minutes.
Stir in the rest of the water and the dough ingredients until the mixture forms a dough.
Knead it on a lightly floured board until it is elastic and well combined.
Transfer the dough to a lightly oiled bowl, turn it to coat, and then cover it loosely.
Let the dough rise in a warm place for an hour or in the refrigerator overnight.
Blanch the tomatillos in a 4 quart pan of boiling water for a minute, and then drain them in a colander.
Cut each one into 8 wedges.
Sauté the garlic and onion in the oil in a skillet over a medium heat until the onion starts to turn brown.
Add the tomatillos and keep cooking the mixture, stirring occasionally, until everything is soft.
Let the tomatillo mixture cool a bit, and then process it in a food processor until smooth.
Stir the lime juice and cilantro into the tomatillo puree and add salt to taste.
Sauté the sausage over a medium to high heat, breaking up any lumps, until well cooked and browned.
Drain it on paper towels. Preheat the oven to 525 degrees F and put the rack on the top shelf.
Sprinkle some cornmeal over a 16 inch perforated pizza pan.
Punch the dough down on a floured board and roll it out to a 17 inch circle.
Fit it into the pan and make a lip.
Bake it for 5 minutes.
Spread the sauce over the crust, leaving a ½ inch border at the edges.
Sprinkle the sausage, scallions, beans, olives, and chilies over it.
Bake for 10 minutes or until the crust is golden brown and the cheese is melted.
(Serves 6)
Photo Description:
If you want to impress your friends or family, try this delicious recipe for Mexican pizza. It is fantastic from the homemade crispy, cumin-flavored crust, to the tomatillo sauce and the mouthwatering toppings. This Mexican pizza recipe is topped with chorizo, scallions, olives, beans and cheese, as well as chilies for a spicy kick. If you cannot find fresh tomatillos, you can use canned tomatillos for this, or even tomatoes if you do not mind a different taste.
