Southwest Pizza

Delicious Southwest Pizza Recipe with Black Beans and Avocado

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

Zydeco Stomp Gumbo is a flavorful and hearty dish that originates from the southern region of Louisiana. This dish is a combination of various meats, vegetables, and spices that come together to create a rich and satisfying meal.

History

Gumbo has a long history in Louisiana, with influences from French, Spanish, African, and Native American cuisines. The dish is believed to have originated in the 18th century and has since become a staple in Cajun and Creole cooking.

Ingredients

2 cups cooked black beans
2 cups prepared salsa
4 california avocados (2 lb (907 g))
0.25 cup lemon juice
unbaked cornmeal pizza shell (see below)
1 lb (454 g) 8 oz hot pepper jack cheese, shredded
chopped cilantro, for garnish

Cornmeal pizza dough

2 tbsp sugar
2 cups water at 110°F (43°C)
0.5 oz (14 g) dry yeast
4.5 cups all-purpose flour
2 cups cornmeal
2 tsp salt
0.5 cup olive oil

How to prepare

Mix the beans and salsa; set aside.
Just before serving, dice the avocados and toss them with lemon juice.
For each order, spread 1 cup of the black bean mixture on a pizza shell.
Sprinkle with 1 cup of avocado and 6 oz (170 g) of shredded cheese (1.5 cups).
Bake at 500°F (260°C) until the crust is browned and the cheese is melted, about 10 minutes.
Garnish with cilantro.
Cut into 8 slices.

Cornmeal pizza dough

Dissolve the sugar in water and then dissolve the yeast in the mixture.
Let it stand for 5 minutes.
Combine 4 cups of flour, cornmeal, and salt, and then add the yeast mixture and oil.
Beat until a soft dough forms.
Knead the dough, adding the remaining flour as necessary.
Proof the dough until it doubles in bulk, then punch it down.
Shape the dough into a ball.
Divide the dough into fourths and shape each portion into a pizza shell.

Variations

Add in other seafood such as crab legs or crawfish for a different flavor profile.
Use different types of sausage such as andouille or chorizo for a spicier kick.
Experiment with different vegetables such as bell peppers or celery for added texture.

Cooking Tips & Tricks

Make sure to constantly stir the roux to prevent burning.

- Adjust the amount of Cajun seasoning to suit your taste preferences.

- Feel free to add other seafood such as crab legs or crawfish to the gumbo for added flavor.

Serving Suggestions

Serve the Zydeco Stomp Gumbo over a bed of cooked rice and with a side of crusty French bread. Garnish with chopped green onions or parsley for added freshness.

Cooking Techniques

Make sure to constantly stir the roux to prevent burning.

- Simmer the gumbo on low heat to allow the flavors to meld together.

- Adjust the seasoning to taste before serving.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version of the gumbo.

- Substitute the chicken and sausage with tofu or tempeh for a meatless option.

- Use gluten-free flour for a gluten-free version of the roux.

Make Ahead Tips

Zydeco Stomp Gumbo can be made ahead of time and reheated before serving. Store the gumbo in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the Zydeco Stomp Gumbo in a large serving bowl with a sprinkle of chopped parsley or green onions on top. Pair with a glass of cold beer or a glass of white wine.

Pairing Recommendations

Pair the Zydeco Stomp Gumbo with a crisp salad or a side of coleslaw for a refreshing contrast to the rich flavors of the gumbo. A glass of cold beer or a fruity white wine would also complement the dish well.

Storage and Reheating Instructions

Store any leftover Zydeco Stomp Gumbo in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Each serving of Zydeco Stomp Gumbo contains around 400 calories. This makes it a satisfying and filling meal option.

Carbohydrates

The Zydeco Stomp Gumbo is a carbohydrate-rich dish due to the addition of ingredients such as flour, okra, and rice. Each serving contains approximately 45 grams of carbohydrates.

Fats

This dish is moderate in fats, with each serving containing around 15 grams of fat. The fats mainly come from the olive oil used for cooking and the sausage in the gumbo.

Proteins

Zydeco Stomp Gumbo is a protein-packed dish, with each serving providing approximately 35 grams of protein. The chicken, sausage, crab meat, and shrimp all contribute to the protein content of the dish.

Vitamins and minerals

This gumbo is rich in vitamins and minerals, particularly vitamin C from the tomatoes and peppers, as well as iron and zinc from the meats. The okra also provides a good source of dietary fiber.

Alergens

This recipe contains shellfish (crab and shrimp) and may not be suitable for those with shellfish allergies. It also contains gluten from the flour used to make the roux.

Summary

Overall, Zydeco Stomp Gumbo is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and flavorful meal option.

Summary

Zydeco Stomp Gumbo is a delicious and comforting dish that is perfect for a cozy night in or a gathering with friends and family. With a rich blend of meats, vegetables, and spices, this gumbo is sure to satisfy your taste buds and leave you wanting more.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer afternoon, and I was visiting my friend Maria in her cozy kitchen. Maria had just returned from a trip to the Southwest, and she was eager to share a new recipe she had learned during her travels. As she began to gather the ingredients, the intoxicating aroma of chili powder and cumin filled the room, and I knew I was in for a treat.

Maria explained that Southwest Pizza was a popular dish in the region, combining the flavors of traditional Mexican cuisine with the comfort of a classic Italian pizza. She began by preparing the dough, mixing flour, yeast, and a touch of honey to create a soft and elastic base. As the dough rose, Maria showed me how to make the spicy tomato sauce, using crushed tomatoes, garlic, and a blend of chili powder and cumin to give it a smoky kick.

Next, Maria taught me how to prepare the toppings for the pizza. She sliced vibrant red bell peppers, sweet caramelized onions, and juicy chunks of chicken marinated in lime juice and cilantro. The colors and aromas of the ingredients filled the kitchen, creating a feast for the senses.

Once the dough had doubled in size, Maria expertly stretched it out into a thin crust, ready to be adorned with the flavorful toppings. She spread the spicy tomato sauce over the dough, creating a vibrant canvas for the colorful toppings. Layer by layer, Maria arranged the peppers, onions, and chicken on top of the sauce, finishing with a generous sprinkling of sharp cheddar cheese.

As the pizza baked in the oven, the kitchen filled with the mouthwatering scent of melting cheese and bubbling sauce. Maria and I chatted and laughed as we waited for the pizza to cook, the anticipation building with each passing minute. Finally, the timer beeped, and Maria pulled the steaming hot pizza out of the oven, the cheese golden and bubbly, the crust crispy and golden.

We couldn't wait to dig in, and as we each took our first bite, we were transported to the sun-soaked streets of the Southwest. The flavors of the chili powder, cumin, and lime danced on our tongues, the smoky tomato sauce and sweet caramelized onions creating a perfect balance of heat and sweetness. The crispy crust provided the perfect canvas for the vibrant toppings, each bite a symphony of flavors and textures.

From that moment on, Southwest Pizza became a staple in my kitchen. I experimented with different toppings and variations, adding black beans, corn, and avocado to create new and exciting flavor combinations. Whenever I make Southwest Pizza, I think back to that sunny afternoon in Maria's kitchen, the laughter and camaraderie we shared as we discovered a new and delicious recipe together.

Now, as I pass on this recipe to you, my dear grandchild, I hope it brings you as much joy and satisfaction as it has brought me over the years. May you create new memories and traditions with this Southwest Pizza, sharing it with loved ones and savoring every bite. And remember, the key to a great pizza is not just in the toppings, but in the love and care you put into making it. Bon appétit!