Chorizo Elote Pizza
Servings: 12” Pizza | 8 Slices Pizza Dough Ingredients:
1. 4 1/2 Cups All Purpose Flour
2. 1/2 Tbsp. Salt
3. 1 Tsp. Active Dry Yeast
4. 1 3/4 Cup Warm Water
5. 1/4 Cup Olive or Avocado Oil
Pizza Dough Instructions:
1. Combine all ingredients and knead for 4-5 mins.
2. Place dough into an oiled bowl, cover with plastic wrap, let rise for 2 hours.
3. Cut dough in half. Use one half of your dough to create a 12” pizza. Use the other half of the dough for two chorizo elote pizzas (double the pizza topping ingredients), or any other pizza of your choice. This dough can also be stored in the fridge for up to 24 hours.
Pizza Topping Ingredients:
1. 8 oz. Low Moisture Mozzarella Cheese
2. 8 oz. Chihuahua Mexican Cheese
3. 8 oz. Pork Chorizo
4. 2 Fresh Jalapeños, Sliced
5. 2 Stalks of Fresh Green Onions, Sliced
Elote Ingredients:
1. 3 Ears of Corn, Slightly Charred
2. 2 Tbsp. Mayo
3. 1 Tsp. @spanglishasadero_official Elote Seasoning
Pizza Garnishes:
1. Queso Fresco, Crumbled
2. Drizzle of Mexican Crema
3. Drizzle of @spanglishasadero_official Carne Asada Sauce
4. Fresh Cilantro, Chopped
5. Fresh Lime Slices
Instructions:
1. On high heat, add corn to griddle with water to steam and cover with a dome for 10 mins.
2. Remove dome and grill corn (without water) for another 10 mins.
3. Prepare your pizza topping ingredients and set to the side.
4. Cook pork chorizo for 2-3 mins.
5. To a bowl, combine corn, mayo, and Spanglish Asadero Elote Seasoning, set to the side.
6. Turn pizza oven temperature to 600°.
7. Place a pinch of flour onto a surface and form your pizza dough into a 12”pizza. Place pizza dough on a floured pizza peel.
8. Add oil for the base sauce, mozzarella cheese, Chihuahua Mexican cheese, chorizo, elote corn mix, sliced jalapeños, and sliced green onions.
9. Once the pizza oven has reached 600°, drop the temperature down to 550° and place pizza in oven to rotate for 2 mins.
10. Top pizza with drizzles of Mexican crema, crumbled queso fresco, fresh cilantro, a drizzle of Spanglish Asadero Carne Asada Sauce, and fresh lime juice.
Blackstone Pizza Oven | Garlic Ranch Philly Steak & Banana Peppers Pizza
Servings: 4- 10” Pizzas
Pizza Dough:
4.5 Cups All Purpose Flour
½ Tbsp. Salt
1 Tsp. Active Dry Yeast
1 ¾ Cup Room Temp. Water
¼ Cup Olive or Avocado Oil
Let Rise 2-3 hours, cut into fourths and rise another 2-3 hours
Toppings:
Great Value Frozen Sirloin Philly Steaks
Pickled Banana Pepper Rings
½ Yellow Onion, Sliced
Shredded Low- Moisture Mozzarella Cheese
Sauce:
Ranch Dressing
Fresh Garlic, Minced
Heath Riles Garlic Butter Seasoning
Bake for 2-3 mins. 500* in Blackstone Pizza Oven
Overnight Pizza Dough
Ingredients:
4.5 Cups All Purpose Flour
½ Tbsp. Salt
1 Tsp. Active Dry Yeast
1 ¾ Cups Water
¼ Cup Olive or Avocado Oil
Instructions:
1. Combine dry ingredients then slowly add wet ingredients to a mixer.
2. Place a pinch of flour on a flat surface, remove dough ball from mixer, knead dough and form into a ball.
3. Add dough to a bowl and cover with plastic wrap.
4. Place dough in fridge overnight or up to 3 days.
5. Remove dough from fridge and allow to get to room temperature before use. Add a pinch of flour to a flat surface, knead dough and enjoy!
No Cook Pizza Sauce
Ingredients:
* 3 14.5 oz. Crushed Canned Tomatoes
* 3 Tbsp. Olive or Avocado Oil
* 3 Tbsp. Red Wine Vinegar
* 1 Tsp. Garlic, Finely Minced
* 1 Tsp. Onion Powder
* 1 Tsp. Dried Basil
* 1 Tsp. Dried Oregano
* 1 /2 Tsp. Dried Rosemary
* 1/4 Tsp. Pepper
* 1/2 Tsp. Salt
* ½ Tsp. Sugar