Pizza & Pitcher Night, Week 2: Thai and Enchilada Pizzas

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This week we decided to make a couple experimental pizzas inspired by Thai and Mexican cuisines! The sauces for these pizzas are homemade, but you can substitute with some commercial products to cut down on time. We have also included a strongly flavored red pizza, because we do still love our Italian! Someone also brought over a gluten-free dessert pizza, I’ll try to get that recipe for another time! Tonight, we’re drinking Sam Adams Boston Lager and Applebocker cocktails. 

For the Thai Satay Pizza (above)

Ingredients

  • 2 tbsp Satay Sauce (substitute with commercial peanut sauce and omit stock)
  • 1 tbsp chicken or vegetable stock 
  • 3/4 cup mozzarella cheese
  • 1 sweet Thai sausage, sliced (substitute with about 4 oz. sopressata)
  • 4 button mushrooms, cleaned and sliced
  • 1/2 tbsp sweet soy sauce
  • 2 cloves garlic, peeled and sliced
  • 1-2 tbsp. Thai basil (substitute with regular basil) to top

Instructions

Preheat oven to 500 F.

Spread your dough carefully across a slightly greased cast iron skillet between 10-12″ in diameter, making sure not to break the crust. (You can also use a pizza stone or a perforated pizza baking sheet at the same baking temperature and time, just omit the preheating step). Form a small crust and trim an extra dough, if there is any.

Stir together the satay sauce with stock, slowly adding stock until the sauce is dilute enough to spread onto the pizza dough. Spread the sauce thinly across the pizza until it is coated. Use the back of a spoon to create a layer that is fairly thin, but doesn’t leave any area of the crust very exposed. Too much sauce may prevent your crust from firming up, but you want to make sure it packs a flavorful punch!

Put the mozzarella cheese on your pizza in another thin layer- liberally cover the surface of the sauce, but it’s ok if sauce shows through. The cheese will melt and spread out.

In a skillet over medium high heat, quickly brown the sausage slices for about 30 seconds – 1 minute on each side. Remove the sausage, then sauté the mushrooms with the soy sauce and a little oil for about 2-3 minutes, until they have lost a little of their water but are not completely cooked. Drain off the extra liquid from mushrooms by putting them on a paper towel. Add the sausage, mushrooms, and garlic evenly across the surface of the pizza. 

Place the cast iron on a large burner on the stove and turn the burner on to high heat. Watch carefully- when the bottom of the pizza begins to steam (this probably won’t take more than 2 minutes), turn the burner off and move the cast iron into the preheated oven. Bake for 12-14 minutes, until crust is golden brown and firm.

After you take the pizza out of the oven, use a spatula to slide the pizza onto a cooling rack for 5-8 minutes, until the cheese and crust have cooled enough to start to set. Top with the fresh Thai basil. Now you can cut the pizza, and enjoy!


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For the Anchovy, Olive and Red Sauce Pizza

Ingredients

For the red sauce

  • 1/2 cup peeled tomatoes
  • 1 clove garlic
  • 1 1/2 tsp olive oil
  • 1 tsp tomato paste
  • 3 sprigs fresh oregano (or about 1/2 dried)
  • 2 leaves fresh basil (pinch dried)
  • 1 sprig fresh rosemary (pinch dried)
  • salt and pepper to taste 
  • pinch of white sugar
  • a few shakes of dried red chili flakes (optional)

Toppings

  • 3/4 cup mozzarella cheese
  • 1 tbsp anchovies
  • 1 1/2 tbsp green olives, sliced
  • 1-2 tbsp red bell pepper, sliced or diced
  • 2 tbsp ricotta cheese 
  • 10-12 fresh basil leaves
  • parmesan to top

Instructions

Preheat oven to 500 F.

Spread your dough carefully across a slightly greased cast iron skillet between 10-12″ in diameter, making sure not to break the crust. (You can also use a pizza stone or a perforated pizza baking sheet at the same baking temperature and time, just omit the preheating step). Form a small crust and trim an extra dough, if there is any.

Combine all sauce ingredients in a blender or food processor and blend together. Spread the sauce thinly across the pizza until it is coated. Use the back of a spoon to create a layer that is fairly thin, but doesn’t leave any area of the crust very exposed. Too much sauce may prevent your crust from firming up, but you want to make sure it packs a flavorful punch!

Put the mozzarella cheese on your pizza in another thin layer- liberally cover the surface of the sauce, but it’s ok if sauce shows through. The cheese will melt and spread out.

Layer anchovies, olives, peppers, and then ricotta cheese on the pizza. Top with grated parmesan.

Place the cast iron on a large burner on the stove and turn the burner on to high heat. Watch carefully- when the bottom of the pizza begins to steam (this probably won’t take more than 2 minutes), turn the burner off and move the cast iron into the preheated oven. Bake for 12-14 minutes, until crust is golden brown and firm.

After you take the pizza out of the oven, use a spatula to slide the pizza onto a cooling rack for 5-8 minutes, until the cheese and crust have cooled enough to start to set. Top with the fresh basil. Now you can cut the pizza, and enjoy!


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For the Enchilada Pizza

Ingredients

  • 2-3 tbsp green enchilada sauce
  • 3/4 cup grated mozzarella cheese 
  • 1/4 cup slow cooked pork in small pieces (you can substitute a poached chicken breast)
  • about 3 tbsp very thinly sliced white onion
  • 1 tbsp sour cream
  • 1 tsp milk
  • 1-2 tbsp roughly chopped fresh cilantro 
  • 1 tbsp jalepenos en escabeche (optional)

Instructions

Preheat oven to 500 F.

Spread your dough carefully across a slightly greased cast iron skillet between 10-12″ in diameter, making sure not to break the crust. (You can also use a pizza stone or a perforated pizza baking sheet at the same baking temperature and time, just omit the preheating step). Form a small crust and trim an extra dough, if there is any.

Spread the enchilada sauce thinly across the pizza until it is coated. Use the back of a spoon to create a layer that is fairly thin, but doesn’t leave any area of the crust very exposed. Too much sauce may prevent your crust from firming up, but you want to make sure it packs a flavorful punch!

Put the mozzarella cheese on your pizza in another thin layer- liberally cover the surface of the sauce, but it’s ok if sauce shows through. The cheese will melt and spread out.

Add the pork and onions over the cheese, and chopped escabeche jalapenos, if you are using them. Stir the sour cream and milk together, then drizzle over the surface of the pizza. 

Place the cast iron on a large burner on the stove and turn the burner on to high heat. Watch carefully- when the bottom of the pizza begins to steam (this probably won’t take more than 2 minutes), turn the burner off and move the cast iron into the preheated oven. Bake for 12-14 minutes, until crust is golden brown and firm.

After you take the pizza out of the oven, use a spatula to slide the pizza onto a cooling rack for 5-8 minutes, until the cheese and crust have cooled enough to start to set. Top with the fresh cilantro. Now you can cut the pizza, and enjoy!

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2 thoughts on “Pizza & Pitcher Night, Week 2: Thai and Enchilada Pizzas

  1. Pingback: Thai Pork Satay | Kan I Cook It

  2. Pingback: Satay Sauce | Kan I Cook It

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