Tex-Mex Pizza
Author: Pizza Today
Recipe type: Pizzas
Ingredients
- 2 tablespoons cilantro, chopped
- ½ small red bell pepper, seeded and diced
- ¼ pound canned green chiles, chopped
- ½ cup cooked corn
- 1 jalapeño, chopped
- 1½ cups prepared chipotle salsa, drained
- 1 cup smoked Cheddar, shredded
- ½ pound chorizo, crumbled and cooked through
- 1½ cups Monterey Jack, shredded
- Southwest pizza dough (recipe follows)
Instructions
- Combine cilantro, red bell pepper, green chiles, corn and jalapeño in bowl.
- Spread salsa on dough.
- Sprinkle the smoked Cheddar, then top with cilantro mixture, then chorizo.
- Finish it with Monterey Jack.
- Bake in 425 F oven for 12 minutes, or until nicely browned.
Southwest Pizza Dough
Southwest Pizza Dough
Author: Pizza Today
Recipe type: Dough
Ingredients
- 2½ cups all-purpose flour, divided
- 1 package active dry yeast
- ¼ teaspoon salt
- 1 cup warm water (120 F)
- 2 tablespoons cooking oil
- ¾ cup yellow cornmeal
Instructions
- In a large bowl combine 1¼ cups of the flour, yeast and salt.
- Add warm water and oil.
- Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
- Beat on high speed for 3 minutes.
- Stir in cornmeal and remaining flour.
- Turn dough out onto a lightly floured surface.
- Knead it to a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Divide dough in half.
- Cover; let rest 10 minutes. Roll it out; transfer dough to pizza pan, building up the edges.
- Prick dough multiple times with a dough docker.
- Do not let rise.
