South American Pizza With Chorizo And Chili Peppers Recipes

GRILLED MEXICAN PIZZA WITH SALSA VERDE AND CHORIZO

Steps:

• Place wine, water, and yeast in a large bowl; whisk until combined. Stir in honey, salt, and 1 tablespoon olive oil.
• Mix in 1 cup of flour with a wooden spoon until it becomes a loose batter. Add 2 more cups of flour and stir for 2-3 minutes. Incorporate as much flour as you can with the wooden spoon.
• Bring dough together by hand and turn out onto a floured board or marble surface with the remaining ¼ cup flour. Knead around 3 minutes until dough is smooth and just slightly sticky.
• Place dough in an oiled bowl, using the remaining 1 tablespoon of olive oil. Cover bowl with a dishtowel. Let rise in a warm part of the kitchen for 45 minutes. The dough should triple in size.
• For individual pizzas, cut the dough into 4 pieces and knead into rounds. Cut into 3 pieces for pizzas that will serve 2. Let rest 15 minutes. (Dough can be made 1 day ahead. Wrap in plastic wrap and refrigerate.)
• Preheat grill with pizza stone on grates over medium-high heat to around 550°F, or conventional oven to 500°F.
• Sprinkle pizza peel with 1-2 tablespoons of cornmeal. Stretch dough into desired shape and place on pizza peel.
• Spread salsa verde over dough. Top with oaxaca and queso fresco cheese. Sprinkle chorizo, cherry tomatoes and sun-dried tomatoes over cheese.
• Slide pizza off peel and onto preheated stone. Close the lid and grill 5-6 minutes (or bake in oven 7-8 minutes), until crust is golden on the edges and brown and crisp on the bottom.
• When done, use a large spatula to help transfer pizza back onto the peel. Top with additional crumbled queso fresco, green onion and cilantro, as desired. Cut into slices and serve.
• Preheat oven to 375°F. On a rimmed baking sheet, toss tomatillos, onion, peppers, and garlic with olive oil, salt, and pepper. Roast for 25 minutes, stirring halfway through.
• Let vegetables cool enough to peel garlic and remove seeds and charred skin from the peppers.
• Transfer all vegetables to a blender or food processor. Blend until smooth (be sure to leave space for steam to vent when blending hot ingredients).
• Next, blend in lime juice and zest, cilantro, and honey. (Can be made 2 days ahead. Cover and chill.) Makes about 2 ½ cups.
• Use as sauce on Mexican Pizza or serve with chips, over steak, chicken, pork, fish and seafood. It's even great on omelets! Leftover sauce can be frozen up to 3 months.

SOUTH AMERICAN PIZZA WITH CHORIZO AND CHILI PEPPERS

Steps:

• Preheat oven to 500 degrees.
• Roll the pizza dough on a floured surface and place on a cookie sheet.
• Spread the pizza sauce over top. Cover with a sprinkling of garlic, then a 1/2 cup of queso fresco. Top with chorizo and green onion, then cover with the remaining cheese and chili slices. Cook until the crust is golden brown (10 to 12 minutes). Garnish with cilantro.
• Note: I prefer my crust prebaked for a crispier crumb. May need to reduce final cook time.

SOUTH AMERICAN PIZZA

Steps:

• Sauté beef and onion.
• Add chili sauce, chili powder, taco seasoning and salt and pepper to taste.
• Add refried beans or bean dip.
• Open crescent rolls and lay flat on shallow baking pan or cookie sheet with one-inch side; forming a pizza shell.
• Spread cooked beef onto pizza shell. Top with cheeses.
• Bake at 350° for 1/2 hour or until pizza crust is golden brown.