Mexican Pizza

Name: Mexican Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper, divided; 198 grams chipotle chiles in adobo sauce; 1 Tbsp unsalted pumpkinseed kernels, toasted; 1 Tbsp cornmeal; 2 Tbsps coarsely chopped fresh cilantro; 1 Pizza Dough; 1 poblano chile; 57 grams 1/2 cup crumbled queso fresco; 1 large red onion, cut into 1/4-inch-thick slices and separated into rings; 1 teaspoons salt, divided; 57 grams 1/2 cup grated sharp white cheddar cheese; 113 grams tomatillos, husked and coarsely chopped

Mexican Pizza might be just the Mexican recipe you are searching for. One portion of this dish contains about 10g of protein, 8g of fat, and a total of 262 calories. This recipe serves 6. Head to the store and pick up poblano chile, sharp cheddar cheese, queso fresco, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Roll prepared pizza dough into a 12-inch circle on a floured surface.

Ingredients you will need

Pizza Dough

Roll

Place the dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.

Ingredients you will need

Cooking Spray

Cornmeal

Dough

Equipment you will use

Baking Sheet

Pizza Pan

Place onion rings in a large bowl. Lightly spray with cooking spray, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss well to coat. Arrange onion on a jelly roll pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Black Pepper

Jelly

Onion

Roll

Salt

Equipment you will use

Bowl

Frying Pan

Bake at 450 for 15 minutes, stirring halfway through; cool.

Equipment you will use

Oven

Preheat broiler.

Equipment you will use

Broiler

Place poblano chile on a foil-lined baking sheet, and broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes.

Ingredients you will need

Poblano Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a zip-top heavy-duty plastic bag, and seal.

Equipment you will use

Ziploc Bags

Let stand 15 minutes. Peel and discard skins.

Cut a lengthwise slit in poblano chile; discard seeds and stem.

Ingredients you will need

Poblano Pepper

Seeds

Cut roasted poblano chile into thin strips.

Ingredients you will need

Poblano Pepper

Sprinkle strips with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper, and set aside. Reduce oven temperature to 50

Ingredients you will need

Black Pepper

Salt

Equipment you will use

Oven

Place chipotles in a food processor or blender, and process until smooth.

Ingredients you will need

Chipotle Chiles

Equipment you will use

Food Processor

Blender

Spread 1/2 tablespoon chipotle puree over the pizza crust using back of spoon. Reserve the remaining chipotle puree for another use. Arrange the chile strips in an even layer over the pizza crust; top with onions, tomatillos, cheddar, and queso fresco.

Ingredients you will need

Chipotle Chile Puree

Queso Fresco

Prepared Pizza Crust

Tomatillos

Cheddar Cheese

Onion

Spread

Chili Pepper

Bake at 500 for 17 minutes or until crust is golden.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove pizza from oven, and sprinkle with cilantro and pumpkinseeds.

Ingredients you will need

Cilantro

Equipment you will use

Oven

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper, divided 198grams

chipotle chiles in adobo sauce 1Tbsp

unsalted pumpkinseed kernels, toasted 1Tbsp

cornmeal 2Tbsps

coarsely chopped fresh cilantro 1

Pizza Dough 1

poblano chile 57grams

1/2 cup crumbled queso fresco 1large

red onion, cut into 1/4-inch-thick slices and separated into rings 1teaspoons

salt, divided 57grams

1/2 cup grated sharp white cheddar cheese 113grams

tomatillos, husked and coarsely chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.