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Prepared pizza dough ball (about 2 cups)
1 cup Poblano sauce (see recipe below)
1 large chayote squash, grilled or sauteed, seasoned with salt and pepper
1 small sweet onion, cut into thin strips
4 cloves garlic, minced
8 Spanish queen olives, chopped
Handful chopped cilantro
½ tablespoon crushed jalapeno flakes (optional or red pepper flakes)
Fresh cracked pepper
6 slices of mozzarella cheese (1½ cups shredded)
1/3 cup freshly grated parmesan
1. In a medium skillet, heat 2 tablespoons of olive oil to medium heat, add the onions and cook for 4 to 5 minutes, add the garlic and cook for 1 more minute. Remove from pan, onto plate and set aside. In that same pan, add another tablespoon of olive oil. Heat to medium heat, add the sliced chayote and season with salt and pepper. Cook for a few minutes, until it starts to brown. Remove from heat and set aside.
2. Preheat the oven to 475ºF.
3. On a lightly floured surface, roll out the dough as much as you can. Take some olive oil and drizzle it on a sheet pan, sprinkle some cornmeal onto the pan, lay the dough on top and, using your hands, work the dough and shape it, pressing down firmly.
Drizzle with olive oil ... then add mozzarella, Poblano sauce, onions, garlic, chayote squash, olives, cilantro, crushed jalapeno, oregano, Parmesan, olive oil (making sure you drizzle the exposed crust also) and fresh cracked pepper.
4. Bake for 11 to 13 minutes. Remove from oven, and let cool slightly before cutting pizza.
Roasted Poblano Sauce
1 large Poblano pepper, roasted, peeled, remove seeds and stems
3 cloves roasted garlic
1 serrano chile, roasted
2 tablespoons cilantro, chopped
½ teaspoon cumin
½ teaspoon oregano, crushed
juice of 1 keylime
5 tablespoons olive oil
1. Preheat oven to 425ºF. On a small baking pan, add the Poblano pepper, garlic and serrano pepper. Roast for 30 minutes, turning after 15 minutes. Remove from oven and let cool.
2. Combine all of the ingredients in the blender, adding about 1 teaspoon of salt. Blend on high until smooth. If you have trouble getting it to blend, add a little more olive oil. Taste for salt. Great sauce for Mexican style pizza or as a chile pesto for pasta.
Note: Pizza makes 6 large slices of pizza, serving 3 people or cut into 12 pieces as an appetizer.
Other recipes by Sonia:
Mexican Red Rice
Tacos al Pastor
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas