Deep Dish Mexican Pizza
Everyone knows the famous deep dish Chicago pizza which inspired this delicious Mexican style deep dish vegetarian pizza with an arepa crust, mole, and black bean bell peppers and assorted cheeses. This recipe is easy but it takes time, and you should plan it.
- 1 onion small
- 2 tbsp avocado oil
- 1/2 cup tomatoes from can fire rosted chopped
- 2 Ancho pepper dried stemmed, each seeded and thorn into a flat piece
- 2 sun dried tomatoes Turkish
- 1 tbsp peanuts raw
- 6 almonds raw
- 1 tsp Mexican chocolate
- 1 oz Bitter sweet chocolate Belgium, Trader Joe
- oregano
- tomato puree
- 2 prunes dried
- 2 cups black beans cooked
- 2 tbsp onion fine chopped
- 3 bell peppers chopp
- 1 tbsp canola oil
- 2 tsp miso white
- 1 tsp tomato puree
- 1/4 cup water
- 1 pinch salt
- 1 pinch black pepper
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp Hungarian sweet pepper (Paprika)
- 2 cups arepa flour
- 1 cup cheddar cheese grits precooked (odmit and add 1 cup of semolina instead)
- 1 tbsp semolina
- 1/2 cup Tofu silken soft
- 1 cups warm water
- 1.5 oz Jarlsberg slices
- 1.5 oz Cheddar slices
- 1 oz Goat cheese sprinkle or Crema Fresca
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Tost the chiles and sun-dried tomatoes by putting them in a hot skillet over medium heat. For about 15 seconds and then flip them for another 15 minutes. Then take them out and set them aside and soak them in 1 cup of hot water for 15 minutes.
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Use the pan to saute your chopped onions in the avocado oil for a few minutes. Now add the tomatoes, then add the chiles/sundried tomatoes with the water. Cook at medium to low heat for 10 minutes. Turn off and let cool for 10 minutes.
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Transfer to a high-speed blender (Vitamix), blend at lower -medium speed.
Add the peanuts, almonds, chocolate dried prunes, and tomato puree and put on high speed to blend to a smooth paste. add a little water to rinse out
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Transfer into a saucepan adds some oregano, salt, and pepper simmer for 30 minutes. Watch for a pasty consistency, add water if necessary. Then put the pasty sauce aside.
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Sautee onion in canola oil at low temperature for 15 minutes and then add the chopped bell peppers and miso tomato puree and water. Simmer for 10 minutes.
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Add 2 cups of cooked black beans. Season with cumin, chili powder, Paprika, salt, and black pepper.
SImmer for 15 minutes and stir occasionally. Take from heat and let it rest for a few minutes.
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Add 2 cups of arepa flour and add 1 cup of warm water let rest for a few minutes.
Add all ingredients and mix together. (Important, drain liquid from Tofu before adding. The dough may be very sticky and wet. Let it rest for a few hours to come together. It should a nice to touch dough but due to the nature of the ingredients it will not be rollable as it may break
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Use a 9-inch springform and cover the bottom with a parchment paper and grease the side. Now divide dough for base and rim. Put the dough and punch it with your hands down to achieve the same thickness (1/2 inch). Put the dough around the trim and press it with fingers and a fork to get it even.
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With a fork punch holes in the bottom and prebake at 450F for 10 minutes.
Remove from oven and cool down in the springform.
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Cover the entire bottom with thin slices of white Cheddar, Jarlsberg (substituted is Gouda) This layer protects the crust from getting soaked and mushy.
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Now add a thick 1/3 inch layer of mole so covers the entire bottom
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Add the black bean mix
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Put in a preheated oven of 450 F and lower temperature to 375 F
Cook for 30 minutes then turn off and let it stand for an additional 10 minutes in the oven
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remove from oven and let it cool in the springform for at least 15 minutes (it needs to set otherwise it will fall apart).
Open and check if it is set or still too soft. remove the springform and transfer carefully on a big plate
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