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Tex Mex - Cornmeal Hatch Pepper Pizza
Fresh Hatch Pepper season is heading up so I thought I take advantage of it before it's over.
This is a bit of a challenge to make as there are quite a few steps: Crust, Sauce, Toppings and baking sequence. However, very worth it and something you could surprise friends with a very unique taste that is honestly delicious.
Crust
Ingredients: (for 1 large Pizza)
2 packets Active Dry Yeast
3/4th cup warm water (85-90 degrees)
1 teaspoon Sugar
1 tablespoon Olive Oil
1-1/2 cups all purpose Flour1/2 cup Yellow Corn Meal
Pinch of Sea Salt
A few twists of fresh ground Black Pepper
Sprinkle of powered Garlic
Directions:
Add Yeast to warm water and proof letting it sit until it foams. (3-5 minutes) Add all other ingredients into a large mixing bowl. When Yeast foams, add to bowl, mix, and knead on dusted surface for 5-10 minutes.
After kneading, place dough ball into an oiled bowl to rise. Place damp towel on top and place in a warm, draft free place. (unused microwave) for about 1 hour to rise.
While the dough is rising make the sauce.
Sauce:
Ingredients:
2 ounces of Olive Oil for sautéing
2 ounces additional Olive Oil for after veggies are sautéed.
Small handful of Cilantro
1/2 teaspoon dried Oregano
Shake of Garlic Powder
Handful of fine chopped Red Onion
2 Egg Yolks
1/2 cup fresh grated Parmesan Cheese
Pinch of Sea Salt
Couple grinds of Pepper
Directions:
Add 2 ounces of Olive Oil to Sautee pan and add all ingredients except Egg Yolks and Cheese.
Sauté until the veggies are opaque (about 5 minutes) and remove from heat. Let sit to finish cooking and cool. Add to a small mixing bowel along with the 2 extra ounces of Olive Oil, Cheese and Egg Yolks. Whisk to make a sauce.
Set aside and turn your oven on to 500 degrees.
After dough has allowed to rise remove from bowl and place on a dusted surface to roll out. Don't worry about being perfectly round or square, a unique shape add a little to the dish.
Place on baking pan and put into over for 3-5 minutes (or until you see a crust just starting to form) If you don't do this the crust can be a little soggy. Remove from oven and set aside.
Topping
Ingredients:
1/2 lb course sliced Mushrooms
2 tablespoon Olive Oil (for sautéing)
Handful of fine sliced Red Onion
4-6 oz fine chopped Ham
Light sprinkle of Garlic Powder
2 mild roasted Hatch Pepper or a 4oz can of Hatch Peppers (buy from Wal-Mart)
Sliced Grape Tomatoes (the amount is your preference - about 8 oz)
8 oz of either Mexican Cheese or Mozzarella
1 cup of fresh grated Parmesan Cheese.
Directions:
Slice and sauté Mushrooms and set aside.
Spread sauce over pizza dough, add Hatch Peppers, then top with Mexican or Mozzarella Cheese.
Arrange the other toppings
Sprinkle with the Parmesan Cheese.
Bake 12- 15 minutes or until the crust color is too your likening.
Enjoy!
So you think you can cook? Better turn the music up as there is a lot of dancing to make this dish, but worth it.
Denny
Fresh Hatch Pepper season is heading up so I thought I take advantage of it before it's over.
This is a bit of a challenge to make as there are quite a few steps: Crust, Sauce, Toppings and baking sequence. However, very worth it and something you could surprise friends with a very unique taste that is honestly delicious.
Crust
Ingredients: (for 1 large Pizza)
2 packets Active Dry Yeast
3/4th cup warm water (85-90 degrees)
1 teaspoon Sugar
1 tablespoon Olive Oil
1-1/2 cups all purpose Flour1/2 cup Yellow Corn Meal
Pinch of Sea Salt
A few twists of fresh ground Black Pepper
Sprinkle of powered Garlic
Directions:
Add Yeast to warm water and proof letting it sit until it foams. (3-5 minutes) Add all other ingredients into a large mixing bowl. When Yeast foams, add to bowl, mix, and knead on dusted surface for 5-10 minutes.
After kneading, place dough ball into an oiled bowl to rise. Place damp towel on top and place in a warm, draft free place. (unused microwave) for about 1 hour to rise.
While the dough is rising make the sauce.
Sauce:
Ingredients:
2 ounces of Olive Oil for sautéing
2 ounces additional Olive Oil for after veggies are sautéed.
Small handful of Cilantro
1/2 teaspoon dried Oregano
Shake of Garlic Powder
Handful of fine chopped Red Onion
2 Egg Yolks
1/2 cup fresh grated Parmesan Cheese
Pinch of Sea Salt
Couple grinds of Pepper
Directions:
Add 2 ounces of Olive Oil to Sautee pan and add all ingredients except Egg Yolks and Cheese.
Sauté until the veggies are opaque (about 5 minutes) and remove from heat. Let sit to finish cooking and cool. Add to a small mixing bowel along with the 2 extra ounces of Olive Oil, Cheese and Egg Yolks. Whisk to make a sauce.
Set aside and turn your oven on to 500 degrees.
After dough has allowed to rise remove from bowl and place on a dusted surface to roll out. Don't worry about being perfectly round or square, a unique shape add a little to the dish.
Place on baking pan and put into over for 3-5 minutes (or until you see a crust just starting to form) If you don't do this the crust can be a little soggy. Remove from oven and set aside.
Topping
Ingredients:
1/2 lb course sliced Mushrooms
2 tablespoon Olive Oil (for sautéing)
Handful of fine sliced Red Onion
4-6 oz fine chopped Ham
Light sprinkle of Garlic Powder
2 mild roasted Hatch Pepper or a 4oz can of Hatch Peppers (buy from Wal-Mart)
Sliced Grape Tomatoes (the amount is your preference - about 8 oz)
8 oz of either Mexican Cheese or Mozzarella
1 cup of fresh grated Parmesan Cheese.
Directions:
Slice and sauté Mushrooms and set aside.
Spread sauce over pizza dough, add Hatch Peppers, then top with Mexican or Mozzarella Cheese.
Arrange the other toppings
Sprinkle with the Parmesan Cheese.
Bake 12- 15 minutes or until the crust color is too your likening.
Enjoy!
So you think you can cook? Better turn the music up as there is a lot of dancing to make this dish, but worth it.
Denny
