Grilled chorizo and salsa pizza
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 750, total fat 39 G., saturated fats 14 G., proteins 27 G., carbohydrates 65 G., fiber 4 G., cholesterol 73 mg, sodium 1885 mg, sugar 6 G.
Calories 750, total fat 39 G., saturated fats 14 G., proteins 27 G., carbohydrates 65 G., fiber 4 G., cholesterol 73 mg, sodium 1885 mg, sugar 6 G.
Grilled pizza is a delicious and quick appetizer when made with ready-made dough. The dough is brushed with olive oil, stretched thinly by hand, and grilled directly on the grill. Once the pizza crust is flipped over the grill, you can add the toppings. This version of pizza is made in a Mexican style. The crust is spread with a green tomatillo salsa and topped with grated cheese and a fried mixture of Mexican chorizo (a very spicy ground pork) with vegetables and corn. Grilled red onions add a rich flavor. Sprinkle with fresh cilantro and serve immediately.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons extra-virgin olive oil
- 450 g chilled pizza dough
- 1 small red onion, sliced into 1cm thick rings.
- 170g raw chorizo sausage, casing removed
- 1 large poblano pepper, seeded and cut into 1/4-inch thick rings.
- 2 ears of corn, kernels removed (about 1 1/4 cups)
- 0.5 cup physalis salsa
- 1 cup grated Monterey Jack cheese
- 0.5 cup crumbled queso fresco
- 0.5 cup fresh cilantro
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Grease a baking sheet with 1 tablespoon of olive oil. Place the pizza dough in the oil and turn to coat. Add the red onion rings to the baking sheet and turn to coat with oil. Set aside until ready to grill.
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and the chorizo; cook, breaking up the chorizo with a wooden spoon, until it begins to brown, about 2 minutes. Add the poblano peppers and cook until the peppers begin to wilt and the chorizo is completely browned, about 3 minutes. Add the corn and cook until tender, about 2 minutes. Season with a little salt.
- Arrange the onion rings on one side of the grill. Grill, turning, until the onions are lightly charred and crisp-tender, 8 to 10 minutes.
- Meanwhile, stretch the pizza dough out on a baking sheet and use your hands to form it into a 25x30cm rectangle. Transfer the dough to the grill (it's okay if it stretches a little). Grill until golden brown and grill marks appear, 3-4 minutes. Flip with tongs. Spread the salsa, grated Monterey Jack, and chorizo mixture on top. Cover the grill and grill until golden brown on the bottom, 3-4 minutes.
- Using a large spatula, transfer the pizza to a cutting board. Coarsely slice the fried onion rings. Sprinkle the pizza with onion, queso fresco, and cilantro. Cut into squares.
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