Grilled Mexican Pizza with Salsa Verde and Chorizo
Grilled Mexican Pizza with Salsa Verde and Chorizo is also topped with oozing oaxaca cheese, queso fresco, fresh and sun-dried tomatoes, green onions and leafy cilantro.
Course Appetizer, Main Course
Cuisine Mexican, Pizza
Keyword homemade pizza dough, mexican food, pizza
Prep Time 1hour10minutes
Cook Time 5minutes
Total Time 1hour15minutes
Servings 3-4 pizzas
Author Kim Peterson
Pizza stone, around 14-inches diameter
Pizza cutter, makes life easier
PIZZA DOUGH (3-4 pizzas)
¼cupdry white wine, room temperature
1 ½ouncesfresh yeast
2tablespoonsolive oil, divided
3 ¼cupsall-purpose flour, divided
TOPPINGS (per pizza)
¼-⅓salsa verde, store bought or homemade*
1cupshredded Oaxaca cheese, or Monterey Jack
queso Fresco, crumbled
1link Chorizo sausage, diced, about 3 ounces
½cupassorted cherry tomatoes, halved
⅓cupsun-dried tomatoes packed in oil, sliced
green onions, thinly sliced
fresh cilantro, chopped
*ROASTED TOMATILLO SALSA VERDE
1 ½lbtomatillos, husked and rinsed (12-15)
½large Vidalia or Spanish onion
1jalapeño pepper (optional)
4-6garlic cloves, unpeeled
Juice and zest from 1 large lime
½packed cup fresh cilantro
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.
*ROASTED TOMATILLO SALSA VERDE
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.
Pizza dough recipe yields 25 ounces of dough, enough for 3 12x8 pizzas.
Give it Some Thyme - Grilled Mexican Pizza with Salsa Verde and Chorizo