Southwest Pizza with Cornmeal Crust

Southwest Pizza with Cornmeal Crust Recipe - Delicious and Flavorful

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

Introduction

Southwest Pizza with Cornmeal Crust is a delicious and unique twist on traditional pizza. This recipe combines the flavors of black beans, salsa, avocado, and pepper jack cheese on a homemade cornmeal crust. It's a perfect dish for a casual dinner or a fun party with friends.

History

Southwest Pizza with Cornmeal Crust is a fusion of Mexican and American cuisines. The combination of ingredients like black beans, salsa, avocado, and pepper jack cheese reflects the flavors of the Southwest region of the United States. The use of cornmeal in the crust adds a crunchy texture and a slightly sweet flavor to the pizza.

Ingredients

2 cups of Cooked black beans
2 cups of Prepared salsa
4 california avocados
0.25 cup of lemon juice
Unbaked corn meal pizza shells - Follow the recipe
1.5 lb (680 g) of pepper jack cheese, shredded
Chopped cilantro - Add as needed for garnish

How to prepare

Just before serving, mix beans and salsa; set aside.
Dice avocado and toss with lemon juice.
For each order, spread 1 cup of black bean mixture on a pizza shell.
Sprinkle with 1 diced avocado and 0.5 cup of cheese.
Bake at 500°F (260°C) until the crust is browned and the cheese is melted, approximately 10 minutes.
Garnish with cilantro and cut into 8 slices.
For the cornmeal pizza dough, dissolve 2 tbsp of sugar in 2 cups of water (110°F (43°C)).
Dissolve 0.5 oz (14 g) of dried yeast in the mixture and let it stand for 5 minutes.
Meanwhile, combine 4 cups of flour, 2 cups of cornmeal, and 2 tsp of salt.
Pour the reserved yeast mixture into the dry ingredients along with 0.5 cup of olive oil.
Beat until a soft dough forms and knead the dough, adding the remaining 0.5 cup of flour as necessary.
Proof the dough until it doubles in size, then punch it down and shape it into a ball.
Divide the dough into fourths and shape each portion into a 12-inch pizza shell.
Yield: 4 12-inch shells.

Variations

Add cooked chicken or ground beef for extra protein.
Top the pizza with sliced jalapenos for a spicy kick.
Use a different type of cheese, such as cheddar or mozzarella, for a different flavor profile.

Cooking Tips & Tricks

Make sure to pre-cook the black beans before using them in the pizza. This will ensure that they are tender and flavorful.

- Use a high-quality salsa for the best flavor. You can also make your own salsa for a more personalized touch.

- Be sure to dice the avocado just before serving to prevent it from turning brown.

- To make the cornmeal crust, be sure to proof the dough until it doubles in size for the best texture.

Serving Suggestions

Serve Southwest Pizza with Cornmeal Crust with a side salad or fresh fruit for a complete meal. It pairs well with a cold beer or a glass of iced tea.

Cooking Techniques

Pre-cook the black beans before using them in the pizza.

- Dice the avocado just before serving to prevent browning.

- Bake the pizza at a high temperature (500°F) for a crispy crust.

Ingredient Substitutions

Use pinto beans or kidney beans instead of black beans.

- Use store-bought pizza dough if you don't want to make the cornmeal crust from scratch.

- Use a different type of cheese if you prefer a milder or sharper flavor.

Make Ahead Tips

You can prepare the black bean mixture and dice the avocado ahead of time, but wait to assemble and bake the pizza until just before serving for the best results.

Presentation Ideas

Garnish the pizza with fresh cilantro for a pop of color and flavor. Serve it on a large platter for a casual and inviting presentation.

Pairing Recommendations

Southwest Pizza with Cornmeal Crust pairs well with a variety of beverages, including beer, margaritas, or iced tea. It also goes well with a side of guacamole and tortilla chips.

Storage and Reheating Instructions

Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

Each serving of Southwest Pizza with Cornmeal Crust contains approximately 400 calories.

Carbohydrates

Each serving of Southwest Pizza with Cornmeal Crust contains approximately 45 grams of carbohydrates.

Fats

Each serving of Southwest Pizza with Cornmeal Crust contains approximately 25 grams of fat.

Proteins

Each serving of Southwest Pizza with Cornmeal Crust contains approximately 15 grams of protein.

Vitamins and minerals

This recipe is a good source of vitamin C, vitamin A, and potassium from the avocado and salsa.

Alergens

This recipe contains dairy (cheese) and gluten (flour), which may be allergens for some individuals.

Summary

Southwest Pizza with Cornmeal Crust is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It also offers vitamins and minerals from the avocado and salsa.

Summary

Southwest Pizza with Cornmeal Crust is a flavorful and satisfying dish that combines the bold flavors of the Southwest with a crunchy cornmeal crust. It's a perfect meal for a casual dinner or a fun party with friends. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Southwest Pizza with Cornmeal Crust. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a fantastic cook, and I always loved watching her work her culinary magic.

As I walked into her kitchen, the aroma of freshly baked bread and homemade tomato sauce filled the air. Maria greeted me with a warm smile and a twinkle in her eye. "Today, we are going to make something special," she announced, pulling out a worn and stained recipe card from her recipe box.

I peered over her shoulder as she read out the ingredients and instructions. The crust was made with yellow cornmeal, giving it a unique texture and flavor. The toppings included spicy chorizo, sweet corn, black beans, and a blend of Mexican cheeses. My mouth watered just thinking about it.

Maria explained that she had learned this recipe from her mother, who had picked it up during a trip to the Southwest many years ago. The combination of flavors and textures was inspired by the vibrant and diverse cuisine of the region.

As we worked together to prepare the pizza, Maria shared stories of her mother and their travels through the Southwest. She spoke of the colorful markets, the friendly people, and the delicious food they had sampled along the way. I could tell how much this recipe meant to her, not just because of its delicious taste, but because of the memories it evoked.

As the pizza baked in the oven, Maria and I sat at the kitchen table, sipping on glasses of chilled white wine. The smell of bubbling cheese and spicy chorizo filled the kitchen, making my stomach growl in anticipation. Finally, Maria pulled the steaming pizza out of the oven, the crust golden and crisp, the toppings bubbling and fragrant.

We sliced into the pizza and each took a bite, savoring the explosion of flavors in our mouths. The sweetness of the corn, the spice of the chorizo, the creaminess of the cheese - it was a symphony of tastes and textures that danced on my taste buds.

As we sat there, enjoying our creation, Maria told me that she wanted me to have the recipe. She knew how much I loved to cook and experiment in the kitchen, and she wanted me to carry on the tradition of making this special Southwest Pizza with Cornmeal Crust.

I left Maria's house that day with a full belly and a happy heart. I couldn't wait to make the pizza for my own family and share with them the stories and memories that came with it. Over the years, I have made this pizza countless times, each time adding my own twist or variation to the recipe.

But no matter how many times I make it, the flavors and memories of that warm summer day in Maria's kitchen always come flooding back. And every time I take a bite of that delicious Southwest Pizza with Cornmeal Crust, I am transported back to that moment, surrounded by the love and laughter of good friends and good food.