Chile Relleno Pizza
| Serves | 3 |
|---|---|
| Ingredients | Cheese |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Mexican |
Chef Jordan Lawson
La Fiamma Wood-Fire Pizza
Bellingham, Wash.
Pizza is always a hit at Super Bowl watch parties, but Chef Jordan Lawson of la Fiamma Wood-Fire Pizza changes up the traditional pie with a Mexican twist. The toppings include roasted poblano peppers, tomatillo salsa, chorizo and two Hispanic-style dairy products—queso quesadilla cheese and crema Mexicana.
Ingredients
10½ oz. prepared pizza dough
3 oz. green tomatillo salsa
4 oz. shredded queso quesadilla cheese
3½ oz. grilled chicken, optional
2 oz. chorizo or pepperoni, optional
3 oz. egg yolk, whisked to combine
3 oz. roasted poblano peppers, chopped into 1-in. pieces
2 oz. crema Mexicana
Lime juice
Cilantro leaves
Steps
1. Stretch dough into a 12-inch circle, generously coating bottom with coarse rice flour. Place on pizza stone or in round pizza pan.
2. Spread dough with tomatillo salsa; sprinkle with queso quesadilla, chicken and chorizo or pepperoni, if using. Drizzle egg yolk in a spiral over top and dot evenly with poblano peppers.
3. Bake in wood-fired or standard oven preheated to 600 F, rotating as needed for even cooking, for approximately 6 minutes. Allow to cool for 1 minute.
4. To serve, drizzle crema over top in zig-zag pattern, then sprinkle with lime juice and cilantro leaves.
Photo courtesy of California Milk Advisory Board