Tuesday, May 31, 2011

May 31, 2011: Mexican Pizza with Jalapeno Cornbread Crust Recipe

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Here we are on the last day of the month… already! The summer season has officially begun and 22 years ago today I gave birth to my awesome, wonderful, handsome, intelligent, funny, responsible, hard-working, most precious son. Happy Birthday, Neal!

Now, for the last recipe of the month.

I made this one up the other day. I wanted something Mexican and I was craving pizza and this is what I came up with. Although I always make my refried beans from scratch (I actually don’t refry them but just mash them with the cooking liquid to save on calories) feel free to use a can of good quality beans instead.

Mexican Pizza

Jalapeno Cornbread Crust:
¾ cup warm water
1 ½ t. dry yeast
1 T. honey
1 T. finely chopped jalapenos
1 T. butter, softened
1 t. salt
¼ cup cornmeal
2 – 2 ½ cups flour

In the warmed bowl of a stand mixer, combine the water and yeast. Let sit for a few minutes, until it starts to froth. Add remaining ingredients, through cornmeal. Add one-and-a-half cups of the flour and process on Speed 2 for a couple minutes. Add remaining flour, half cup at a time, until mixture forms a smooth dough. Place in a greased bowl, turning to coat all sides, and cover. Let rise in a warm place 30 minutes, or until doubled in size. Punch down the dough.

Grease a pizza stone with olive oil. Evenly spread the dough across the pan, using your fingers to bring it to the edges; crimp the edges slightly.

For the Pizza:
2 cups refried beans
1 cup sliced black olives
½ onion, thinly sliced
1/8 cup minced fresh cilantro
2 cups shredded Colby jack cheese
1 lb. chorizo, cooked and drained of grease
4 slices pepper jack cheese
Shredded lettuce and diced tomatoes, optional
Taco sauce, optional

Preheat oven to 425 degrees. Place oven rack in lowest position.

Spread the prepared dough with refried beans. Top with olives, onion, cilantro, shredded cheese, and chorizo. Place the four slices of pepper jack cheese around the pizza in a diamond pattern.

Bake for 15 – 20 minutes, until the crust is brown and the cheese is melted. Remove from oven, cool slightly, and slice into eighths. Top with lettuce, tomato, and taco sauce, if desired.

Makes 8 slices.

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