Grilled Pizza With Chorizo And Tomatillo Salsa Recipes

PICKLED TOMATILLOS AND CHORIZO PIZZA

Steps:

• In a mixing bowl, add 1 teaspoon of yeast to 3/4 cup warm water. Stir until the yeast has dissolved into the water. Add 2 cups flour and 1 teaspoon salt. Combine as much as you can with a spoon.
• Dump the flour mixture onto a work surface and knead with your hands until a cohesive ball is formed. If the dough is sticking to your fingers add a bit more flour. Cover with the mixing bowl and let it rise for 1-2 hours (or 30 minutes if you are hungry!)
• To make the garlic-oil sauce, finely mince 2 garlic cloves and add to 2 tablespoons olive oil along with a pinch of salt in a small bowl. Smoosh the garlic into the oil using the back of a spoon and set aside.
• Cook the chorizo in a skillet over medium heat until mostly cooked through and set aside until you need it. If it looks greasy you can drain it on paper towels before adding it to the pizza.
• Finely slice the pickled tomatillos. They have loads of flavor so I usually slice them quite thin. (How to make pickled tomatillos.)
• Tear the dough ball in half, and then tear one of the halves in half. This will be enough dough for a thin 10" crust.
• Roll it out using a rolling pin. If it's sticking then give your rolling pin a quick dusting of flour. If you are getting snapback then let it rest for a couple minutes, this will reduce the elasticity. I usually roll it out and bake it on parchment paper to simplify the whole process.
• Add a thin layer of the garlic oil sauce to the rolled out dough, spreading it around with the back of the spoon. Add layers of pickled tomatillos, chorizo, and shredded cheese.
• Bake at 400F for 10-12 minutes, or until the edges start to turn darker brown. Chop into quarters and serve immediately. Top with freshly chopped cilantro (optional).

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.

SALSA CHORIZO PIZZAS

Steps:

• In a large bowl, combine the salsa ingredients; set aside. , Divide dough into fourths. On a lightly floured surface, roll each portion into an 8-in. circle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned. , Remove from the grill. Top the grilled side of each pizza with 1/2 cup cheese, 1/4 cup chorizo and 1/2 cup salsa. Return to the grill. Cover and cook for 4-5 minutes or until the bottom is browned and cheese is melted. Refrigerate remaining salsa.

STUFFED CHORIZO BURGERS WITH TOMATILLO SALSA

Steps:

• In a small skillet, cook chorizo over medium heat, crumbling meat, until cooked through, 4-6 minutes. Drain and cool slightly. Combine chorizo with cheese, cilantro, garlic and jalapeno., Shape ground beef into twelve 1/4-in.-thick patties. Spread chorizo mixture over six patties to within 1/2 in. of edges; top with remaining patties, pinching edges to seal. Refrigerate 30 minutes., Sprinkle burgers with pepper and salt; grill, covered, on a greased rack over medium direct heat until a thermometer reads 160°, about 6-8 minutes per side. Remove from heat; tent with foil and let stand 4-5 minutes., Meanwhile, grill buns until golden brown. Serve burgers on buns with salsa and toppings as desired.

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

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.

GRILLED PIZZA WITH CHORIZO AND TOMATILLO SALSA

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.

GRILLED TOMATILLO SALSA

Steps:

• Prepare a grill over medium heat.
• Put the tomatillos, onion and garlic on the grill (put the garlic on a metal skewer or small piece of aluminum foil to keep it from slipping through the grates.) Grill the vegetables, removing them as they are ready, until the tomatillos, turning as needed, are soft but not bursting, the onion is tender and the garlic skin is charred, 5 to 15 minutes. Cool slightly.
• Peel the garlic and put in a blender with the tomatillos, onion, cilantro, chipotle chile and 1/2 teaspoon salt. Blend until well incorporated but slightly chunky.

KETO FATHEAD PIZZA WITH CHORIZO AND SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
• Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
• Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
• Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
• Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.