Pickled Tomatillos And Chorizo Pizza Recipes

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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

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

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