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We are in the midst of the college and NFL playoffs. That means many people will be hosting viewers at their house and will need recipe ideas. We all love pizza. How about putting a Mexican spin on it to give your football crowd a little something different? This is a Mexican Chipotle Pizza using a tomato sauce with chipotle peppers in adobo sauce as its tomato base. Did someone say spicy?!!! I say #VivaLaMorena.
I went totally Mexican with this pizza. I made a homemade crust using masa – which is corn flour. This is the same flour used to make corn tortillas. The crust is very similar to the crust in a quiche. Continuing with the Mexicam theme for ingredients, the next layer is crushed black beans followed by the La Morena Chipotle peppers in adobo tomato sauce. I sautéed corn and jalapenos to take a little bite out of the jalapenos and put them on top of the tomato sauce. Next came two types of Mexican cheese. I finished the toppings with red peppers and spicy chicken mango and jalapeno sausages.
I went to my Tony’s Finer Foods to find my La Morena products and the other Mexican ingredients used for this Mexican Chipotle Pizza. Tony’s is great for finding a variety of ethnic products. I found my my Mexican products in Aisle #1 at Tony’s as one can clearly see below. The La Morena products were right in the middle of the aisle.
- 2 cups corn masa
- 2 to 2-1/2 cups warm water
- ½ teaspoon kosher salt
- 1 cup corn kernels, divided
- 1 - 16 ounce can of black beans, crushed
- 2 jalapenos, diced
- 1 tablespoon canola oil
- 2 teaspoons adobo seasoned salt
- 1 red pepper, cut in rings
- 4 ounces oaxaca cheese
- 8 ounces cotija cheese (reserve 2 ounces)
- 6 ounces chicken sausage
- Pizza Sauce
- 4 chipotle peppers with their sauce
- 6 ounce can of tomato paste
- 8 ounces tomato puree
- Dissolve the salt into the 2 cups of warm water.
- Place the masa flour in a large bowl.
- Make a well in the center add half of the water, and start incorporating the flour from the sides. Add about 1/3 cup of the corn kernels and the rest of the water.
- Knead for 2-3 minutes until water is well absorbed by the masa.
- The masa will be a little moist and sticky.
- Form it into a ball and cover with plastic wrap. Set aside. Let it rest.
- Add the peppers, tomato paste and puree to a blender. Mix well.
- Put into a sauce pot and simmer for 10 minutes. Let cool.
- Add the oil to a skillet on medium high heat.
- Add the sliced sausage and brown on both sides.
- Remove from skillet and drain on a towel.
- Add the rest of the corn and jalapenos to the same skillet.
- Season with the adobo seasoning.
- Cook for 3 - 4 minutes. Remove from heat.
- Press the dough into the cast iron skillet.
- Cover with the crushed black beans.
- Next, spread the chipotle tomato sauce to the near edge of the pizza crust.
- Spread the corn and jalapenos all over the pizza.
- Break the oaxaca cheese into strips and place on the pizza.
- Top the rest of the pizza with the cotija cheese.
- Place the red pepper rings around the pizza.
- Finish by spreading the chicken sausage over the pizza.
- Place in a 450 degree oven for 15 minutes.
- If the crust is not crisp, cook for another 5 minutes.
- Remove from the oven and add the rest of the cotija cheese.
- Cook for 5 more minutes.
- Serve and enjoy!
The final pizza plated.
If you need some entertaining ideas go with your football watching, stop by your Tony’s Finer Foods and go to the Mexican aisle to pick up some peppers or jalapenos from La Morena to use as the base of your recipe.