The fabulous thing about home-made pizza dough is that once you have all the elements (cheese, beans, salad fix-ins) it becomes the quickest dinner ever! Heat your oven up nice and hot, roll out the dough, spread out the toppings and dinner is done in twenty minutes. Boom.
This version has some extra elements of awesomeness with the addition of Haystack Mt. chile jack cheese (a tangy, spicy goat jack that's well worth the high cost!) and some fresh chorizo sausage from Marczyk's. The only difference between this salad and last night's is that it's heavier on the lettuce and gains an extra depth of flavor from grilled garlic scapes and grilled corn. It's a little more refined and quite delicious!
Refried Bean Pizza and Romaine Salad, part deux
serves 4
Pizza:
1/2 batch fresh pizza dough (or one large store-bought pizza crust)
2 fresh chorizo sausages
2 cups refried beans (homemade is preferable)
1/4 cup queso fresco, crumbled
1/2 cup Haystack Mt. Chile Jack cheese, shredded
Salad:
1 head romaine lettuce, washed and chopped
1 bunch breakfast radishes (about 8-10 very small radishes), thinly sliced
1 red pepper, grilled and chopped
1 green pepper, grilled and chopped
2 ears of corn, shucked and grilled
1 garlic scape, grilled and sliced
1 avocado
juice of 4-6 limes
2-3 T champagne vinegar (or other white vinegar)
salt and pepper, to taste
Heat a large pan over medium-high. Remove chorizo from casings and add in small pieces to the hot pan. Fry until lightly browned and cooked through, about ten minutes. Remove chorizo with a slotted spoon and reserve fat.
Place a baking stone into the oven and heat to 500 degrees. Meanwhile, roll out your fresh pizza dough on a lightly floured surface until crust is about 1/4-inch thick. Slide dough onto a large, lightly-floured cutting board. Brush the crust with chorizo fat and spread on the beans in an even layer. Top with queso fresco and chile jack and finish with chorizo pieces. Slide pizza from the cutting board onto the baking stone in the oven and cook until crust is crisp and lightly browned, about 8-11 minutes. Remove from oven, let cool for a few minutes, then slice.
Meanwhile, assemble your salad. Slice corn kernals off the cob. In a large bowl, combine romaine, radishes, corn, garlic scape, and peppers. In a blender, combine the avocado with lime juice and blend. Add just enough vinegar to loosen the dressing (it will be very thick). Season with salt and pepper to taste. Toss salad with about 5 T of the dressing. Serve salad alongside the pizza.
This version has some extra elements of awesomeness with the addition of Haystack Mt. chile jack cheese (a tangy, spicy goat jack that's well worth the high cost!) and some fresh chorizo sausage from Marczyk's. The only difference between this salad and last night's is that it's heavier on the lettuce and gains an extra depth of flavor from grilled garlic scapes and grilled corn. It's a little more refined and quite delicious!
Refried Bean Pizza and Romaine Salad, part deux
serves 4
Pizza:
1/2 batch fresh pizza dough (or one large store-bought pizza crust)
2 fresh chorizo sausages
2 cups refried beans (homemade is preferable)
1/4 cup queso fresco, crumbled
1/2 cup Haystack Mt. Chile Jack cheese, shredded
Salad:
1 head romaine lettuce, washed and chopped
1 bunch breakfast radishes (about 8-10 very small radishes), thinly sliced
1 red pepper, grilled and chopped
1 green pepper, grilled and chopped
2 ears of corn, shucked and grilled
1 garlic scape, grilled and sliced
1 avocado
juice of 4-6 limes
2-3 T champagne vinegar (or other white vinegar)
salt and pepper, to taste
Heat a large pan over medium-high. Remove chorizo from casings and add in small pieces to the hot pan. Fry until lightly browned and cooked through, about ten minutes. Remove chorizo with a slotted spoon and reserve fat.
Place a baking stone into the oven and heat to 500 degrees. Meanwhile, roll out your fresh pizza dough on a lightly floured surface until crust is about 1/4-inch thick. Slide dough onto a large, lightly-floured cutting board. Brush the crust with chorizo fat and spread on the beans in an even layer. Top with queso fresco and chile jack and finish with chorizo pieces. Slide pizza from the cutting board onto the baking stone in the oven and cook until crust is crisp and lightly browned, about 8-11 minutes. Remove from oven, let cool for a few minutes, then slice.
Meanwhile, assemble your salad. Slice corn kernals off the cob. In a large bowl, combine romaine, radishes, corn, garlic scape, and peppers. In a blender, combine the avocado with lime juice and blend. Add just enough vinegar to loosen the dressing (it will be very thick). Season with salt and pepper to taste. Toss salad with about 5 T of the dressing. Serve salad alongside the pizza.