|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Mexican Pizza |
|
Serves: 2 Print this Recipe(Pizza Mexicana) Category: Yeast Breads Makes 2 (12-inch) pizzas Mexicans 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. 1 pound quick-rising active dry yeast 1/2 cup warm water (about 110°) 2 1/2 cups all-purpose flour 1/2 cup yellow cornmeal 1 teaspoon sugar 1 teaspoon salt 1/2 cup lukewarm water 2 tablespoons vegetable oil TOPPING 1 pound fresh ground pork 1/2 cup finely chopped white onions 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon ground cumin 1 medium tomato, peeled, seeded, and finely chopped 2 tablespoons bottled spicy red salsa 1/4 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 peppers (en escabeche), seeded and cut into thin strips Optional garnishes: sour cream, sliced olives, diced avocado 1. Dissolve the yeast and 1/2 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. 2. 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. 3. 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. 4. 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. 5. 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. 6. 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. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Pumpkin Biscuits Muffins with Cinnamon-Sugar Topping Pecan Muffins Walnut and Apple Muffins Baja Fig Bread Banana Bread Carrot Quick Bread Pumpkin Bread with Sunflower Seeds Whole-Wheat Breakfast Bread Mango-Pecan Quick Bread Mexican-American Corn Bread Whole-Wheat Breakfast Cookies Oval Mexican Sandwich Rolls Quick Mexican Sandwich Rolls Flat Mexican Sandwich Rolls Whole-Wheat Rolls Three Kings Bread Bread of the Dead Oaxacan Bread Mexican Sweet Buns Mexican Pizza * Biscuits, Muffins, and Breads |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
