ENTRÉES
SUPER CHORIZO CON PAPA CHEF LARS SMITH | COOK TIME 20 MIN. | MAKES 2 PIZZAS
Ingredients
Directions
•
1. Allow pizza dough to sit at room temperature for about 1 hour.
pizza dough for 2 pizzas
Chorizo & Potatoes •
14 oz - chorizo
•
14 oz - sliced Kennebec potatoes
•
salt, as needed
Toppings •
extra virgin olive oil, as needed
•
2
•
1 cup - Real California Queso Fresco
•
1 cup - Real California Cotija Cheese
•
11/2 cups - pickled red onion slices
•
6 oz - Real California Crema Mexicana
•
2/3 cup - Papalote salsa
•
1/2 cup - cilantro leaves
1/2
cups - Real California Oaxaca
Cheese, cut into pieces Cheese
2. To prepare Chorizo and Potatoes, cook chorizo in frying pan over medium heat, breaking up as it cooks. Cook until crispy.
3. Separate fat and reserve for cooking potatoes. Peel and slice
potatoes. Toss with rendered chorizo fat and season with salt. Roast at 400°F until cooked.
4. To prepare Pizza, preheat oven to 500°F. Stretch one ball dough into an oblong shape to mimic the Mexican “hurache” dish.
Drizzle dough with olive oil. Top with 11/4 cups Oaxaca cheese.
Layer over half of par cooked potatoes, then half of crispy chorizo. Bake approximately 8 minutes, until pizza is golden brown and evenly cooked.
5. Remove from oven and put on a wire rack so bottom does not become soggy.
6. Crumble 1/2 cup queso fresco and 1/2 cup cotija evenly over
pizza. Top evenly with Pickled Red Onion. Diagonally drizzle 3
ounces crema Mexicana. Then in opposite diagonal, drizzle 1/3 cup salsa. Finally, top with 1/4 cup whole cilantro leaves.
Featuring:
REAL CALIFORNIA OAXACA CHEESE SKU # 10294217
REAL CALIFORNIA COTIJA CHEESE SKU # 10294276
REAL CALIFORNIA CREMA MEXICANA SKU # 10107506
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