Cinco de Mayo is such a fun holiday and even though most of us think we are celebrating Mexico’s Independence Day, we are really rejoicing a victory of the Mexican army over French forces, called Battle of Puebla. That being said, I think most of us celebrate Cinco de Mayo to partake in delicious Mexican food & drink.
The traditional foods of Mexico are roasted meats and fish, savory sauces and sometimes rice and beans, but Americans have transformed Mexican cuisine into tacos, burritos and enchiladas. I love freshly shredded carnitas served on a masa tortilla with roasted salsa on top, but for this occasion, I am going to go a step further and change things up and create a pizza with authentic Mexican flavors.
First, I make a simple dough with whole wheat and white flours with a hint of oregano and then, a freshly roasted tomatillo salsa. The other ingredients are fairly standard, but when combined, create a Mexican pizza pie experience. I like to serve my Mexican Pizza with a good tequila on the rocks with a ton of sliced lime, but a crisp white wine will pair nicely too. Happy Cinco de Mayo!
1 cup whole wheat flour or whole wheat white flour
1 cup all purpose flour
1/4 teaspoon rapid rise yeast
1 teaspoon salt
1 teaspoon dried oregano
2/3 cup room temperature water
4 tomatillos, hucked and cut in half
2 scallions, sliced in half lengthwise
2 jalapenos, 1 sliced in half, the other minced
1 cup black refried beans
1 cup white cheddar cheese
1 ball fresh mozzarella cheese
2 ounces spicy pork sausage or fresh chorizo
1 avocado sliced in half
1/4 cup cilantro leaves
semolina flour or cornmeal
(Makes 1 Pie)
1. In a stand mixer, add the whole wheat, all purpose flours, salt and yeast. Mix the flours on low speed to combine, about 1 minute. Then add the oregano and water and mix on low until the dough comes together, about 3 minutes.
2. Then, remove the dough from the bowl and knead several times until smooth and elastic, about 5 minutes. Place the dough in an oiled bowl and cover with plastic wrap and a kitchen towel. Let the dough proof for 2 hours, or until almost doubled in size. If your room is too cold it might take a little longer, the room should be about 75 degrees.
3. Preheat the oven to 450 degrees. While the dough is proofing, make the tomatillo salsa. On an oiled sheetpan, add the tomatillos, scallions and 1 halved jalapeno pepper. Roast for 15 or until the vegetables are slightly charred. Remove the pan from the oven and let cool for 20 minutes.
4. In a food processor, add the roasted vegetables and puree until smooth. Set the tomatillo salsa aside until ready to use.
5. When ready to bake the pizza, Preheat the oven to 500 degrees, or the hottest setting on the oven and arrange the other ingredients, so you are ready to build your pizza. Remove the dough from the bowl and sprinkle semolina on a board or peel. If you are not baking your pizza on a pizza stone, use a sheetpan and sprinkle it with semolina.
6. Stretch the dough carefully, allowing the edges to remain thicker than the center. Place the dough on top of the semolina. Then spread the black beans on top of the dough and smooth out evenly.
7. Spread most of the tomatillo salsa on top of the black beans, leaving 3 tablespoons to serve with the pizza. Pinch pieces of mozzarella and dot on top of tomatillo salsa, followed by the grated cheddar cheese. Dot the raw sausage on top of the cheeses and sprinkle with the minced jalapeno.
8. Slide the pizza on top of the hot pizza stone and bake for 15-20 minutes or until the crust is golden brown and the top is bubbling. Remove the pizza from the oven.
9. Place the sliced avocado on top and sprinkle the entire pizza with fresh cilantro. Serve the Mexican Pizza with the remaining tomatillo salsa and delicious cocktails. Enjoy!