Grilled Mexican Pizza With Salsa Verde And Chorizo Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED PIZZA WITH CHORIZO AND TOMATILLO SALSA



Grilled Pizza with Chorizo and Tomatillo Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 pound refrigerated pizza dough
1 small red onion, cut into 1/2-inch-thick rings
6 ounces fresh chorizo, casings removed
1 large poblano chile pepper, seeded and sliced into 1/4-inch-thick rings
2 ears of corn, kernels cut off (about 1 1/4 cups)
Kosher salt
1/2 cup tomatillo salsa
1 cup grated monterey jack cheese
1/2 cup crumbled queso fresco cheese
1/2 cup fresh cilantro

Steps:

  • Preheat a grill to medium. Brush a baking sheet with 1 tablespoon olive oil. Turn the pizza dough in the oil to coat. Add the red onion rings to the baking sheet and turn to coat in the oil. Set aside until ready to grill.
  • Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and chorizo; cook, breaking up the meat with a wooden spoon, until it starts browning, about 2 minutes. Add the poblano and cook until it just begins to wilt and the chorizo is no longer pink, about 3 minutes. Add the corn and cook until tender, about 2 minutes. Season lightly with salt.
  • Arrange the onion rings on one corner of the grill. Grill, flipping, until lightly charred and crisp-tender, 8 to 10 minutes.
  • Meanwhile, stretch and press the pizza dough on the baking sheet into a 10-by-12-inch rectangle. Transfer the dough to the grill (it's OK if it stretches slightly). Cook until golden and marked on the bottom, 3 to 4 minutes. Flip with tongs. Top with the salsa, jack cheese and chorizo mixture. Cover the grill and cook until golden on the bottom, 3 to 4 minutes.
  • Use a large spatula to slide the pizza onto a cutting board. Coarsely chop the onion rings and sprinkle on top of the pizza along with the queso fresco and cilantro. Cut into squares.

Nutrition Facts : Calories 750, Fat 39 grams, SaturatedFat 14 grams, Cholesterol 73 milligrams, Sodium 1885 milligrams, Carbohydrate 65 grams, Fiber 4 grams, Protein 27 grams, Sugar 6 grams

GRILLED MEXICAN PIZZA WITH SALSA VERDE AND CHORIZO



Grilled Mexican Pizza with Salsa Verde and Chorizo image

Grilled Mexican Pizza with Salsa Verde and Chorizo is also topped with oozing oaxaca cheese, queso fresco, fresh and sun-dried tomatoes, green onions and leafy cilantro.

Provided by Kim Peterson

Categories     Appetizer     Main Course

Time 1h15m

Number Of Ingredients 27

¼ cup dry white wine (, room temperature)
¾ cup warm water
1 ½ ounces fresh yeast
1 tablespoon honey
1 teaspoon salt
2 tablespoons olive oil (, divided)
3 ¼ cups all-purpose flour (, divided)
1 tablespoon cornmeal
¼ salsa verde (, store bought or homemade*)
1 cup Oaxaca cheese (, shredded or Monterey Jack)
queso fresco (, crumbled)
1 link Chorizo sausage (, diced, about 3 ounces)
½ cup assorted cherry tomatoes (, halved)
⅓ cup sun-dried tomatoes packed in oil (, sliced)
green onions (, thinly sliced)
fresh cilantro (, chopped)
1 pound tomatillos (, husked and rinsed (12-15))
½ Vidalia onion ( or Spanish onion)
1 poblano pepper
1 jalapeño pepper ((optional))
4-6 garlic cloves (, unpeeled)
2-3 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1 lime (, zest and juice)
½ packed cup fresh cilantro
2 teaspoons honey

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.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 36 g, Protein 10 g, Fat 8 g, Cholesterol 13 mg, Sodium 693 mg, Fiber 3 g, Sugar 5 g, Calories 256 kcal

GRILLED MEXICAN PIZZA



Grilled Mexican Pizza image

Grilled pizza! Grilled veggies! Grilled meat! Grill heaven! :-) This is a lovely, fresh treat for any warm summer evening. Enjoy!

Provided by Lynn Socko

Categories     Pizza

Time 15m

Number Of Ingredients 9

pizza dough, homemade or store bought
1 lb grilled sirloin or skirt steak, sliced very thinly
1/2 c roasted tomatillo sauce (see link) or store bought salsa verde
6 oz ea. cheddar & monterey jack cheese, shredded
1 can(s) fresh chopped or canned, diced tomatoes, no salt added, drained well
1 small onion, sliced & grilled
1 small poblano orgreen bell, sliced & grilled
1 c mushrooms, sliced & grilled
cilantro, fresh to garnish

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.

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



Salsa Verde Pizza With Goat Cheese and Chorizo (Rick Bayless) image

I saw this on Rick Bayless's show "Mexico - One Plate at a Time" and it looked delicious and relatively easy. Resting time for the dough is included in the prep time. Be sure to use the fresh Mexican-style chorizo not the smoked Spanish-style.

Provided by flower7

Categories     Lunch/Snacks

Time 8h55m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces tomatillos, de-husked and rinsed (3 to 4 medium)
1 -2 serrano chili, stems removed
2 large garlic cloves, peeled
6 sprigs fresh cilantro or 6 sprigs parsley, roughly chopped
1/4 cup water
1/4 small white onion, finely chopped
salt, to taste
2 cups all-purpose flour (10 ounces)
1/4 teaspoon instant yeast
1 teaspoon salt
1/2 cup water, at room-temperature
1/3 cup beer (a light lager is good)
2 -3 tablespoons olive oil
4 ounces mexican chorizo sausage, casing removed and cooked thoroughly
1/2 small red onion, thinly sliced
4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
2 tablespoons romano cheese or 2 tablespoons parmesan cheese
cilantro or parsley, to garnish

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.

Nutrition Facts : Calories 556.4, Fat 27.4, SaturatedFat 11.1, Cholesterol 47.4, Sodium 1085.1, Carbohydrate 55.1, Fiber 3.2, Sugar 3.8, Protein 20.5

More about "grilled mexican pizza with salsa verde and chorizo food"

GRILLED MEXICAN PIZZA WITH CHORIZO | READY SET EAT
grilled-mexican-pizza-with-chorizo-ready-set-eat image
Web May 27, 2016 Spray rimless baking sheet or pizza pan with grilling spray. Roll dough in a 12-inch circle on lightly floured surface. Carefully transfer …
From readyseteat.com
Cuisine Southwestern, Mexican
Total Time 40 mins
Category Pizza, Main Dish
Calories 383 per serving
  • Spray cold grates of gas grill with grilling spray. Preheat grill for medium-low heat. Meahwhile, heat medium skillet over medium-high heat. Add chorizo; cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain and set aside.
  • Spray rimless baking sheet or pizza pan with grilling spray. Roll dough in a 12-inch circle on lightly floured surface. Carefully transfer dough to baking sheet and then directly onto grill grates. Grill dough until lightly charred, about 2 minutes per side. Grill poblano pepper and corn until charred, about 10 minutes, turning frequently.
  • Cut corn off cobs; chop pepper in small strips. Top grilled crust with chorizo, cheese, drained tomatoes, corn and pepper. Grill pizza until cheese is melted, about 5 minutes, rotating pizza if needed for even heating. Sprinkle with cilantro. Cut into 6 slices. Serve with crema, if desired.


SALSA VERDE CHORIZO PIZZA RECIPE | CAKE 'N KNIFE
salsa-verde-chorizo-pizza-recipe-cake-n-knife image
Web Place a pizza stone on the grill and preheat over medium-high heat (about 550˚F). Stretch dough into desired shape. Place it on a pizza peel …
From cakenknife.com
  • Stretch dough into desired shape. Place it on a pizza peel dusted with cornmeal if you have one for easy transfer.
  • Spread LA VICTORIA® Thick 'N Chunky Salsa Verde over dough in an even layer, leaving a small border for the crust.
  • Top evenly with Monterey Jack cheese and queso fresco. Sprinkle over chorizo, tomato halves, and slices of red onion.


SALSA VERDE PIZZA WITH GOAT CHEESE AND BACON - RICK …
salsa-verde-pizza-with-goat-cheese-and-bacon-rick image
Web Instructions 1. Make the dough. 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 …
From rickbayless.com


TLAYUDA CON CHORIZO (MEXICAN PIZZA WITH CHORIZO) - BETTER …
tlayuda-con-chorizo-mexican-pizza-with-chorizo-better image
Web May 16, 2012 Place a pizza stone on the bottom rack of the oven. Preheat oven to 450°F. In a small saucepan heat oil over medium-high heat. Add onion, garlic, and salt; cook for 3 minutes or until onion and garlic are …
From bhg.com


CHORIZO AND EGGS (WITH HOMEMADE SALSA VERDE!)
chorizo-and-eggs-with-homemade-salsa-verde image
Web Oct 17, 2018 Add the whisked eggs along with 1/4 teaspoon of salt and some freshly cracked black pepper. Cook over medium-low heat until the eggs are cooked through, stirring regularly. Add the cooked chorizo to …
From mexicanplease.com


GRILLED CHORIZO WITH CHIMICHURRI AND SALSA CRIOLLA - CHILI …
grilled-chorizo-with-chimichurri-and-salsa-criolla-chili image
Web Jul 25, 2018 The internal temperature should be 150 degrees F. While the sausages are cooking, make your salsa by combining all the salsa ingredients in a large bowl. Toss them and set aside. Salsa Criolla - …
From chilipeppermadness.com


BEST MEXICAN PIZZA RECIPE - GRANDBABY CAKES
best-mexican-pizza-recipe-grandbaby-cakes image
Web Jan 12, 2023 7 ounces Chorizo sausage, browned in skillet 8 ounces Mexican shredded cheese 2.25 ounces sliced black olives 1 can 2 tablespoons diced fresh tomatoes 2 tablespoons sliced green onions …
From grandbaby-cakes.com


MEXICAN CHORIZO AND SWEET POTATO TACOS - GIVE IT …
mexican-chorizo-and-sweet-potato-tacos-give-it image
Web Jul 18, 2020 Sweet n' spicy Mexican Chorizo and Sweet Potato Tacos are a super delicious, quick and easy one skillet meal perfect for any night of the week! ... + More Mexican Recipes! ... Grilled Mexican Pizza …
From giveitsomethyme.com


CHORIZO AND POTATO TACOS WITH AVOCADO SALSA VERDE
chorizo-and-potato-tacos-with-avocado-salsa-verde image
Web May 5, 2017 1 cup salsa verde; 1/2 avocado; For the tacos: 1 tablespoon oil (or bacon grease!) 1 pound potatoes; 1 pound fresh Mexican style chorizo sausage, casing removed; 1 onion, diced; 3 cloves garlic, …
From closetcooking.com


GREEN CHORIZO RECIPE - HOW TO MAKE CHORIZO VERDE
green-chorizo-recipe-how-to-make-chorizo-verde image
Web Mar 15, 2019 Set the casings aside in a bowl of warm water. Put the roasted green chiles, cilantro, serrano chile, and the garlic cloves in a food processor and buzz until you have a fine mix, almost a paste. Mix that in …
From honest-food.net


SALSA VERDE CHICKEN PIZZA | 24BITE® RECIPES
salsa-verde-chicken-pizza-24bite image
Web May 3, 2020 Homemade Salsa Verde Sauce Preheat oven to 400°. Wash and dry all peppers. Cut in half lengthwise. Remove stems, seeds and membranes. Place parchment paper on large sheet pan and spray with …
From 24bite.com


GRILLED MEXICAN PIZZA (FOODGAWKER) | MEXICAN PIZZA, THYME RECIPES ...
Web Apr 16, 2018 - Grilled Mexican Pizza, a food drink post from the blog foodgawker on Bloglovin’ ...
From pinterest.com


GRILLED MEXICAN CHORIZO WITH SPICY TOMATO-CAPER SAUCE RECIPE
Web May 24, 2019 Directions. Heat oil in a large saucepan over medium-high heat until shimmering. Add onion and cook, stirring frequently, until softened, about 4 minutes. Add …
From seriouseats.com


BEST MEXICAN FOOD: 23 DISHES TO TRY | CNN
Web 1 day ago Tecolota: This dish takes the traditional chilaquiles dish up another level.The tecolota involves a toasty bolillo roll, filled with refried beans, chilaquiles, along with …
From cnn.com


CHORIZO FRESH MEX | MENU
Web Mexican Chorizo, Grilled Steak, Grilled Chicken & Grilled Shrimp Add Guacamole Includes: Jalapenos, Cilantro, Freshly Squeezed Lime, Pickled Onions, Burrito Sauce & …
From chorizo.ca


GRILLED MEXICAN PIZZA WITH SALSA VERDE AND CHORIZO - GIVE …
Web Jun 6, 2019 - Fire things up with this Grilled Mexican Pizza with Salsa Verde and Chorizo, oozing oaxaca cheese and topped with tomatoes and cilantro.
From pinterest.com


Related Search