Roasted tomatillo salsa pizza with Mexican chorizo and goat cheese on a beer no-knead dough
Rick Bayless · ♥ 511 likes · 16.5K views · 25 min video
Timestamp
Ingredients
Method
Techniques
- 2 cup all-purpose flour
- ¼ tsp instant or rapid rise yeast
- 1 tsp salt
- ½ cup room temperature water
- ⅓ cup beer
The day before: stir together 2 cups all-purpose flour, 1/4 tsp instant yeast and 1 tsp salt; stir in 1/2 cup room-temperature water and 1/3 cup beer until a rough mass. Cover with plastic and leave on the counter overnight.
- Mexican chorizo
Cook the Mexican chorizo over medium heat, breaking it up, until completely cooked through and starting to brown, about ten minutes.
Cooking Mexican chorizo
- olive oil
Splash plenty of olive oil on a rimmed baking sheet and turn the risen dough out onto it.
- roasted tomatillo salsa
- 2 slices red onion
Spread a thin layer of roasted tomatillo salsa, scatter the chorizo, add very thin slices of red onion and a little fresh goat cheese.
- fresh goat cheese
Preheat the oven to 500 degrees for about half an hour so it is really hot; bake the pizza in the middle 20 to 25 minutes.