Sunday, May 15, 2005

Mexican Pizza

Mexican Pizza (Adapted from CL)

1 poblano chile
1 teaspoon canola oil
1 large red onion, peeled, cut into 1/4" thick slices and separated into rings
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
about 12 ounces prepared whole-wheat pizza dough (I used the twelve-ounce version of my favorite recipe)
cornmeal, for dusting
1 tablespoon finely minced chipotle pepper in adobo
4 ounces tomatillos, husked and coarsely chopped
2 ounces shredded sharp white cheddar cheese
2 ounces crumbled queso fresco
2 tablespoons chopped fresh cilantro
2 tablespoon pepitas, toasted

Preheat broiler with the racks in the upper and lower third of the oven. Place a pizza stone on the lower rack before the oven starts to heat up.

Set the poblano chile on top of a baking sheet lined with foil - broil, turning the chile often, until all sides have blackened, about 7 to 10 minutes. Carefully remove from the oven and place into a heat-safe bowl - cover with saran wrap and set aside for 15 minutes to cool.

Reduce oven temperature to 450 degrees.

Lightly coat the same baking sheet with nonstick spray (being careful if it is still hot).

Meanwhile, add onions onto the baking sheet and drizzle with oil - season with 1/4 teaspoon salt and 1/8 teaspoon fresh ground black pepper, tossing well to coat. Place into the oven and bake, stirring after 8 minutes, until soften and starting to turn golden, about 15 minutes total. Remove from the oven and set aside to cool.

Peel the cooled poblano - slice the chile in half and remove seeds and stem. Cut poblano flesh into thin strips and season with remaining salt and fresh ground black pepper.

Stretch and roll out pizza dough to a rough 12 to 14" circle on a lightly floured surface. Sprinkle enough cornmeal to lightly cover a pizza peel and transfer the dough on top. Spoon the finely chopped chipotle on top and use an off-set spatula to spread it in a very thin layer across the dough. Arrange the chile strips in an even layer over dough and scatter the top with roasted onions, tomatillos, cheddar and queso fresco.

Place the pizza onto the baking stone and cook until the crust is golden and the cheese has melted, about 10 to 15 minutes. Remove from the oven and sprinkle the top with the chopped cilantro and toasted pepitas.

Makes about 4 servings.

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