My Pie Monday: Mikey K.'s Pizza Mexicana
This entry would have been perfect for Fusion Pizza Week last week on Slice. Señor Mikey K. says:
Hey Adam, attached is a photo of my latest homemade creation, Pizza Mexicana. I'm a lover of two things in this world: Pizza and Mexican food, and this pie was my ultimate fantasy.
The dough is my own homemade recipe. I use Pillsbury Bread Flour, salt, fresh yeast that I get from a Polish bakery nearby, and, of course, NYC tap water. I let it rise for an hour at room temperature and then move it to the fridge for a 48-hour rise.
The toppings took a little bit of prep work. First I made a bowl of salsa verde from scratch, which involved roasting and then boiling tomatillos, and blending them with one jalapeño pepper, garlic, cilantro, onion, and lime juice. After laying out my dough, I applied a layer of salsa verde, followed by a layer of refried beans. I then added quartered cherry tomatoes, chopped avocado, and a sprinkling of cotija cheese. I baked the pie on the lowest rack in my conventional oven at its highest temperature, 550°F, for 12 minutes. For the finishing touch I throw on diced cilantro and spoon on a spiral of Mexican crema over the entire pie.
Muchas gracias, Señor K., and never before has my signature sign-off made more sense ...
Hasta la pizza,