The Washington Post
May 25th, 2003, Sunday, Final Edition, The Sunday Source
The Washington Post
May 25th, 2003, Sunday, Final Edition, The Sunday Source
Delicioso! With jalapeños and chili powder replacing pepperoni and Italian seasoning,
the author
and her family enjoy festive fare with a spicy twist.
(Photos Mark
Finkenstaedt For The Washington Post)
Gatherings
Mexican Pizza: Bake 2 pies and feed 4 to 6 people
Sunday, May 25, 2003; Page M05
It's worn -- the paper softened with crease marks and dotted with food stains -- but I still have the original Tex-Mex Pizza recipe I printed from an America Online recipe board. That was six years ago, as I searched for something beyond chips and salsa to serve as an appetizer for a sit-down, Mexican-themed dinner party. The pizza, cut into small squares and served on a platter, was perfect.
Later, I tweaked the recipe and its name, creating what I call Mexican Pizza. I served it to friends at one of our girls-only dinner gatherings. We've eaten it several times since, my friends supplying red wine and dessert to go with my pies. When one gal pal moved overseas, our cheesy favorite was a must for her farewell gathering. We devoured it, helping her pack between slices.
No doubt, pizza has become my surefire crowd-pleaser. My husband lets out a cheer when he sees a fully formed pie ready to go in the oven. And my father loves it, too. On the night before he was scheduled for an unpleasant medical procedure, I made three pizzas for a family dinner. Turned out my pies were comfort food for all involved -- Dad, Mom, my husband, my sister and me.
The beauty of pizza is that it can be customized to suit your tastes and cravings. The original recipe called for ground beef or chorizo, black beans, and cilantro. I've made lots of pies with less-spicy sauces and different toppings, but the Mexican Pizza combo always delivers the perfect punch. Often, I use fresh dough from Vace Italian Delicatessen in Cleveland Park -- a delicious time saver.
Pair the pies with sangria, margaritas or wine, and you've got
great party fare. And who doesn't love pizza?
Sauce:
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup red bell pepper, chopped
1 tablespoon olive oil
1 141/2-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 tablespoon snipped fresh basil or 1 teaspoon dried, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried, crushed
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon ground red pepper
1/2 teaspoon chili powder
Pies:
2 packages prepared pizza dough
4 boneless, skinless chicken breast halves, grilled and cut into bite-size pieces
2 cups chopped red sweet bell pepper
2 cups chopped onion
4 cups shredded Monterey Jack cheese
2 jalapeño peppers, seeded and finely diced
For sauce: In a large pot, sauté onion, garlic and pepper in oil over medium heat for 2 to 3 minutes. (Be careful not to let garlic burn.) Stir in diced tomatoes, tomato sauce and all remaining ingredients. Bring to a boil, then reduce heat and simmer uncovered for about 35 minutes, stirring occasionally, until sauce has reduced and thickened slightly. Makes about 13/4 cups, enough for two pizzas. (Extra sauce can be frozen.)
For pies: Preheat oven to 425 degrees. Using your hands or a rolling pin, roll out room-temperature pizza dough on lightly floured surface (or follow package instructions). Each should fit a 14-inch round pizza pan or an 11-by-15-inch baking sheet. Transfer dough to pans, slightly building up outer crust. Spread sauce over dough. Top with grilled chicken, red bell pepper, onion, cheese and jalapeño peppers. Bake 10 to 15 minutes, until cheese is melted and crust is browned (or follow package instructions). Let cool 5 minutes before cutting each pie into 8 slices.
Per slice: 357 calories, 24 gm protein, 27 gm carbohydrates, 18 gm fat, 65 mg cholesterol, 8 gm saturated fat, 774 mg sodium, 3 gm dietary fiber