Bread and Baking Lunches — By Ben on 22 April 2008
Pizza Like You’ve Never Had Before!

Last week I came across two great recipes for pizza. Christina of She Runs, She Eats and Amy of We Are Never Full made such appetizing pizzas that I craved pizza the rest of the week. So Friday night, after a long day of spring cleaning, I put my apron on and decided to make some well-deserved and delicious pizza. Since I didn’t start my pizza dough early, I used some puff pastry for the pie instead (and because pizza dough still frightens me). Have you ever made puff pastry pizza? You should really try it sometime.

More than a recipe, this is my way of saying I love pizza and to experiment with new flavors and combinations for it. I am also including this post in the lunches section because it is easy to make (granted your pizza dough is ready) and light (unless you eat 8 slices) and because I had pizza leftovers for lunch next day. This is how I made this crazy pizza:

I first rolled my puff pastry and put it on my pizza dish

Then came the sauce. I added 1/2 cup red wine to Amy’s tomato sauce.

The cheese mix came after that. I mixed 1/2 lb of ricotta cheese, salt, pepper, Italian herbs, 1 egg and fresh parsley.

For the topping I sauted onion, garlic, zucchini (calabacitas), corn kernels and shredded chicken with some salt, pepper, a pinch of oregano and basil. (Adding poblano peppers and epazpote to this makes a great calabacitas dish)

The final touch was Poblano pepper strips on top.

I baked it at 400° F (200° C) for 15 minutes and voila! A crazy Mexican pizza was born.

Watching the Food Network the other day I learned that Ohio is the pizza capital of the nation (there are more pizzerias per capita here than in any other state), but I don’t think Ohio has seen a pizza like this before (lol) But how did it taste? It was pretty good. I love puff pastry pizza, that’s 40 points right there, adding chicken with the calabacitas and poblano gave it another 20 points, the consistency of the ricota cheese 5 points and the wine in the sauce another 15 points. The final score 80 points out of 100. Not bad for a new kid in pizza town. I still need to overcome my fear of pizza dough and make an authentic pizza, but that story shall be told another day.

Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(14) Readers Comments

  1. Ben if you can make puff pastry I’m sure you can handle pizza dough! Love the topping, the sauce and the poblano! Nice touch.

  2. Nope, I have never had pizza like that before. It sounds good though. I like all of the vegetables on it and the touch of heat from the Poblano.

  3. Puff pastry dough sounds intersting. I love the Mexican twist to it. But you have to tackle pizza dough, its easier than you think!. Excellent pizza idea.

  4. You never cease to surprise me! :p I love puff pastry and I’m just imagining how this tastes. I imagine it’s like an open-faced turnover. Haha.

  5. Pizza dough is very easy to make Ben…no need to fear. If you can make the French Bread you made with the Daring Bakers…the dough is a peace of cake!!!!!!Then again puff pastry pizza sounds interesting.

  6. i’ll take a mexican pizza over a boring ol’ italian pizza any day. give me fire and spice! and corn!
    there’s not a single thing i would change about the recipe–awesome. :)

  7. Sounds like a cool take on an old fave!

  8. Looks great, Ben!

    One of my fondest pizza memories comes from Columbus, so it’s funny that you mention Ohio being the pizza capitol. The last time I visited Columbus my friends ordered pizza from Donato’s (we don’t have them out west). They ordered the mariachi beef pizza, a very spicy beef pizza as I remember it. It came served with sour cream in which to dip your pizza (to cut the spiciness). At first it kind of scared me … sour cream and pizza? It was un-fricken’ believably good. This occurred 7 years ago and it still sticks in my head … *sigh* … I’m hungry now.

  9. Hey Ben! AWESOME! I love that you were inspired to create from our post! AND, Thanks for making my sauce… simple and easy. Not fancy, right? I actually think that puff pastry would make a really delicious base. With all the stuff on it, it never really puffs. Why are you scared of it? That’s your next assignment, to give it a try. It is sometimes a pain in the butt to make from scratch cause you need a bit of time to let it rise. That’s why it’s good to have a local pizzeria to buy a batch from!

    Thanks again. I like the idea of the roasted poblano.


  10. That looks delicious! And now you gave me a craving…won’t be satisfied until we make pizza. :)

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