Grilled Mexican Pizza With Salsa Verde And Chorizo Recipes

CHORIZO MEXICAN PIZZA

Steps:

• 1. Put together the Red and Green Salsa at least 1 or 2 hours before you plan to use it.. Recipe for Red and Green Salsa https://www.justapinch.com/recipes/side/vegetable/red-and-green-salsa.html?r=1
• 2. Remove and throw away the casing from the chorizo. Heat up a large skillet, when heated crumble chorizo into the skillet and brown for 6 to 8 minutes using a spoon to break up the meat. When done remove from skillet and drain on paper towels.
• 3. Turn on oven and preheat to 450F.
• 4. Mix the two cheeses in a bowl.
• 5. Put flower tortillas on baking sheets. Add chorizo on top of tortillas leaving 1/2 inch edge around the outside with no meat. Sprinkle cheese mixture over the top.
• 6. Bake until edges are golden and crisp; and cheeses are melted and bubbly -- about 8 to 10 minutes.
• 7. Move to serving plates; cut each tortilla into 6 wedges. Sprinkle Red and Green salsa over the top if desired or use the salsa of your choice.

SALSA VERDE PIZZA WITH GOAT CHEESE AND CHORIZO (RICK BAYLESS)

Steps:

• For the sauce: Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they'll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side.
• Cool, then transfer everything to a blender, including all the juice that has accumulated. Add the cilantro or parsley and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
• Rinse the onion under cold water, then drain well to remove excess moisture. Stir into the salsa and season with salt to taste, about 1/2 teaspoon.
• For the crust: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours.
• After the dough has raised, heat the oven to 500°F.
• Generously oil a 13 x 18 rimmed baking sheet (a half sheet pan). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into a mostly even rectangle about 9 by 13 inches.
• Spread on 2/3 cup roasted tomatillo salsa (save the rest for snacking later), leaving a 1-inch border around the outside. Scatter on the cooked chorizo, sliced red onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.
• Sprinkle with queso anejo and cilantro or parsley leaves, cut in squares and serve.

GRILLED MEXICAN PIZZA

Steps:

• 1. If you have leftover grilled steak, use that, otherwise, grill steak as you normally would. Let rest, slice very thinly. Grill onions, bell & mushrooms in skillet.
• 2. Brush both sides of dough with olive oil. Place pizza dough on grill rack for 4-5 min. on each side.
• 3. Remove from grill, top w/ tomatillo salsa, cheeses, steak, diced tomato & veggies.
• 4. Place dough back on grill, close lid so cheese will melt.