Friday, October 2, 2009

Empanada Pizza

This is a dish that I made for a bunch of my good friends. It was inspired by the idea of a potato pizza meshed with a Spanish empanada. The base is a crust of corn and wheat yeast dough that adds a killer crunch against the creamy potatoes. If I were to make this dish again I would cut the potatoes thicker and par-cook them to add more of a toothsome creamy bite to the potato layer.

Cornmeal Crust

2 cups corn meal, fine grind works well
2 cups white whole wheat flour
1.5 cups warm water
2 tsps yeast
2 tbsps agave nectar
1 tbsp salt or more

Mix all the ingredients together, the dough should be coarse and heavy, not too far off from a bread dough. Knead dough for like 5-10 minutes and let rise for an hour in a warm place. Punch down dough and let rise again for at least a half hour. Roll out into a pizza crust shape when your ready to make the dish.

The toppings

2 onions, sliced thin then cooked over medium heat and carmelized add a clove of minced garlic halfway through cooking. Season with salt and pepper and oregano
1 package soyrizo or upton's seitan chorizo

Roasted Red Pepper Cashew Cream

This is a take on romesco except more creamy.

1/2 cup cashews, raw
2 roasted red peppers
1 cup white beans
2 tbsp red wine vineger
1 tbsp olive oil
2 tbsp paprika
1 tbsp oregano
1 clove garlic, more if you want
1/2 cup tomato sauce (or marinara sauce)
fresh herbs if you got them

Blend everything together until you get a smooth texture. Adjust seasonings if you need. Put it on the crust. Then the seitan chorizo and caramelized onions.

Then of course, top with thinly sliced yukon gold potatoes ( i used a mandolin) drizzled with olive oil and sprinkled with salt.

Bake the pizzas in a 450F oven for about 15 minutes until golden brown and the potatoes are cooked through.

Slice and enjoy.