Bread and Baking Main Dishes — By Ben on 21 July 2008
Mexican Pizza


I almost didn’t make it to the second installment of giz and psychgrad’s food event, Tried, Tested and True. I had a hard time deciding what to make for this event because the instructions clearly stated:

We are asking you to submit your health-promoting tried, tested and true recipes. This can be any sort of dish – appetizer/soup/bread/main/dessert – your choice. But, it should be a low calorie dish, one that you’ve adapted from a higher fat to be a healthier choice, a vegetarian option, just to give you a few suggestions. Please don’t feel restricted. Just think about a submission that’s healthy and tastes good – that you would feed to someone you love knowing that you were promoting good, healthy eating.

I have been trying to eat more healthily lately, but I make up most of my food as I go along. So after a lot of thinking I decided to give a dish that most people wouldn’t consider very healthy a make over, pizza. I have been making my own pizzas for several months now (after I got disgusted with the greasy, fat crust pizzas that most pizza chain restaurants deliver), but only lately I gave the crust a healthier turn, a whole-wheat crust. For the toppings I use a lot of vegetables and lean meat such as chicken and turkey, but for this particular pizza I wanted to use one of my favorite healthy Mexican dishes from my childhood, calabacitas.

Calabacitas is a side dish prepared with zucchinis, corn kernels, tomatoes, onions and Poblano peppers. What can be healthier than that? This is what I used for this healthy recipe:


Mexican Pizza
Author: 
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Portions
 
Ingredients
  • •1/2 recipe whole-wheat bolillo dough (to make this whole-wheat, just replace ½ all-purpose flour for whole-wheat flour)
  • •1 TBSP olive oil
  • •1 white onion, sliced
  • •2 garlic cloves, minced
  • •1 chicken breast, shredded
  • •1 Poblano pepper, roasted, skinned, cleaned and sliced
  • •2 medium summer zucchinis, diced
  • •kernels of 2 corn ears (this video is good guide to do it)
  • •1 14oz (450gr) can of diced tomatoes
  • •salt and pepper to taste.
  • •1 cup reduced fat mozzarella cheese
Instructions
  1. Preheat your oven to 425ºF (220ºC)
  2. Roll out your pizza dough and put it on a pizza tray.
  3. Sautee onion and garlic in olive oil over medium heat. Add shredded chicken and Poblano pepper and let it cook until chicken starts to brown.
  4. Stir in zucchini, corn and tomato and season to taste.
  5. When the vegetables are cooked, around 8-10 minutes, pour over pizza dough and top with mozzarella cheese.
  6. Bake for 15-20 minutes or until the edges of the pizza pie start to turn golden brown.
  7. Cut, serve hot and enjoy.

Giz and psychgrad are attaching a very noble cause to the food event, organ donation. This cause is very important for them because on January 6th, 2007, giz was the recipient of a successful kidney transplant. A second chance at life, as she puts it. Her life turned around thanks to this event and now they want to create awareness about the difficulties that patients in the waiting list for organs faced. I believe this is a very noble cause and I join them with this humble recipe in their quest. If you want to learn more about organ donation you can visit any of the links listed on this transplant related organizations list.

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.

(25) Readers Comments

  1. We loved the pizza! Can’t wait to try it again! :-)

  2. Great fusion of Italian and Mexican cuisine! Love the idea :)

  3. I think I love you.

  4. Pingback: Bookmarks about Pizza

  5. Looks yummy, I will try it!

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