Mexican Pizza

I thought we should have a Mexican pizza for dinner, so I made one using a crust I had used before.


 

Ingredients:

• 12 ounces sourdough starter (or 6 ounces each water and all purpose flour + 1/2 teaspoon yeast)
• 1 tablespoons olive oil
• 1.5 ounces water
• 1 teaspoon yeast (optional)
  
• 5.5 ounces whole wheat flour
• 1.5 teaspoons kosher salt
• 8 ounces cooked chicken, shredded
  
• 1/2 can refried beans
• 4 ounces of salsa
• 1/3 large onion, sliced thinly (about 1/2  cup)
• 1/2 teaspoon garlic powder
• 1/2 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 7 ounces green chilis
  
• 2 cups shredded mixed Mexican cheese 
• 3 ounces pepperoni (pre-bake for 1 minute in a microwave oven)
  

Instructions:

1. Combine starter, water, yeast, oil, salt, and flour in stand mixer. 
2. Knead for 5 minutes.
   
3. Spray lightly with cooking spray, cover, and either use immediately or let set for up to four hours. (You are not looking for the yeast to have much oven spring.)
4. Place cooking stone 6 to 8 inches from broiler.
5. About 30 minutes before cooking, oreheat oven to 550 degrees (or highest setting)
6.  As needed, cook and shred chicken.
   (I used my Instant Pot - put 1 cup of water in bottom, put 1 frozen chicken breast on a trivet, sprinkle lightly with spices [not in ingredient list : cumin, chili powder, garlic powder, salt, pepper, and paprika.] Pressure cook on high for 12 minutes. Use natural release for ~5 minutes, then use quick release. Remove chicken, shred with two forks on a cutting board. Let cool a few minutes.)
   
7. Mix the spices together in a small container.
   
8. Mix beans with 2/3 of green chilis, and 1/2 of the spices. Mix in salsa.
   
9. Roll out dough as thin as possible on a piece of parchment paper (aim for a 14” circle, the dough should be very workable). Prick all over with a fork.
   
10. Bake the untopped dough on a pizza stone/cooking steel for 4  to 5 minutes until starting to crisp up.
    
11. Remove crust from oven, spread with bean mixture all the way to the border.
12. Sprinkle with 1/2 of the shredded cheese.
    
13. Sprinkle the shredded chicken over the beans, spread 2/3 of the onions over the beans.
    
14. Top with the pepperoni. Sprinkle with the remaining cheese. Sprinkle with remaining green chilis and the remaining onions.
    
15. Slide pizza back onto baking stone, bake until toppings are browned and crust is golden brown, about 4 - 5 minutes.
16. Serve with guacamole.

Carole's Notes:

We liked this! It made a thin crust pizza, with fairly heavy toppings.
(I updated the recipe to use less refried beans for the next time.)

The recipe is basically the dough from http://carolelikesroundfood.blogspot.com/2017/10/flammekueche.html plus some taco toppings.