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!

14 Comments

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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. :)

  • Sounds like a cool take on an old fave!

  • 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.

  • 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.

    yum.

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

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