Rachael Rays Mexican Pizza Recipes

RACHAEL RAY'S MEXICAN PIZZA

Steps:

• Preheat the oven to 375 degrees.
• In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.
• Brush a rimmed baking sheet with 1 tablespoon olive oil. Arrange 6 tortillas on a sheet so that the surface is covered, overlapping as needed. Sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the tortillas, leaving a 1/2-inch border on all sides; cover with the remaining 6 tortillas, overlapping as needed. Prick the top layer with a fork and bake until the tortillas begin to brown, about 10 minutes.
• In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until golden-brown, about 10 minutes. Add the beans and 1/4 cup water and mash until the beans are soft and the liquid is absorbed, about 5 minutes. Season with salt and pepper.
• Spread the bean mixture over the tortillas, leaving a 1/2-inch border. Top with the taco sauce, chiles, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25 to 30 minutes.

HOT SAUSAGE CAST-IRON SKILLET PAN PIZZA

Steps:

• Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.
• Gather your ingredients.
• In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.
• Stretch dough into an even round that will cover large skillet.
• Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.
• Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.
• To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).
• Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.
• To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
• Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
• Cut dough in half; wrap half the dough and freeze for later use.
• Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

MEGA MEATBALL PIZZA

Steps:

• Preheat oven to 425 degrees F.
• On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.
• Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano.
• Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.

FRENCH DIP SANDWICHES

Steps:

• In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
• Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

THE ONLY PIZZA YOU'LL EVER WANT AGAIN: CHICKEN, SUN DRIED TOMATO, BROCCOLI, RICOTTA, MOZZARELLA AND BASIL

Steps:

• Preheat oven to 500 degrees F.
• On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.
• In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.
• Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.
• To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
• While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
• Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
• Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.

RACHAEL RAY'S MEXICAN LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• TO COOK THE FILLING: Preheat a large skillet over medium high heat.
• Add 2 tablespoons extra-virgin olive oil - twice around the pan.
• Add chicken and season with chili powder, cumin, and red onion.
• Brown the meat, 5 minutes.
• Add taco sauce or stewed or fire roasted tomatoes.
• Add black beans and corn.
• Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• ASSEMBLE LASAGNA: Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
• Cut the tortillas in half or quarters to make them easy to layer with.
• Build lasagna in layers of meat and beans, then tortillas, then cheese.
• Repeat: meat, tortilla, cheese again.
• Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
• Top with the scallions.
• *NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.