GRILLED PIZZA WITH CHORIZO AND TOMATILLO SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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 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
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 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
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)
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
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
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GRILLED MEXICAN PIZZA WITH CHORIZO | READY SET EAT
From readyseteat.com
Cuisine Southwestern, MexicanTotal Time 40 minsCategory Pizza, Main DishCalories 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.
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- 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.
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