Spyro Ananiades
TVWBB Fan
For Spicy Pork:
1 lbs Pork loin, cut into small cubes
1 Tbsp Garlic, finely chopped
1 Tbsp onion, finely chopped
1 Tbsp cider vinegar
1 Tbsp chili powder (gebhardt's)
1/4 tsp oregano, dried
1/4 tsp pepper
1/2 tsp salt
1/4 packet Sazon con Culantro y Anichiotte
1/4 Cup pineapple Orange juice
To Taste Cayenne pepper
Toppings:
1/2 Cup Colby, grated coarse
1/2 Cup Cheddar, grated coarse
1/2 Cup Monterey jack, grated coarse
2 poblano chiles, roasted and julliened
2 scallions, sliced thin
1/4 Cup black beans (canned), rinsed thoroughly
1 Avocado, thinly sliced wedges
To taste pickled Jalapeno, cut into thin rings
For sauce:
1 1/2 pounds fresh tomatillos, husks discarded
1 small onion, sliced thin
2 cloves garlic , sliced thin
2 Tbsp. peanut oil
1/4 cup Cilantro, chopped and packed
1 Tbsp lime juice
For dough:
1 cup plus 2 Tbsp warm water
2 1/2 tsp active dry yeast
1/2 tsp sugar
3 Tbsp peanut oil
2 1/3 Cups all-purpose flour
2/3 cup cornmeal
1 tsp salt
1/2 tsp ground cumin
Make dough:
In a small saucepan heat 1/2 cup water to 110°F. and transfer to a large bowl. Stir in yeast and sugar and let stand 5 minutes, or until foamy. Stir in remaining water and dough ingredients to form a dough and on a lightly floured surface knead until smooth and elastic, about 10 minutes.
Put dough in a lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place until doubled in bulk, about 1 hour. (Alternatively, let dough rise, covered loosely, in refrigerator overnight, or until doubled in bulk.)
Make sauce:
In a 4-quart saucepan of boiling water blanch tomatillos 1 minute and drain in a colander. Cut each tomatillo into 8 wedges. In a large heavy skillet cook onion and garlic in oil over moderate heat, stirring occasionally, until onion is pale golden. Add tomatillos and cook over moderate heat, stirring occasionally, until tomatillos are softened and mixture is reduced to about 1 1/4 cups. Cool mixture slightly and in a food processor purée until smooth. Transfer sauce to a bowl and stir in coriander, lime juice, and salt to taste.
Make Spicy Pork:
Combine garlic, onion, cider vinegar, chili powder, oregano, pepper, salt, sazon, pineapple orange juice and pork cubes in a ziplock bag. Place in refrigerator and marinade overnight.
Remove the pork from the marinade and saute the marinated pork in a skillet until well browned. Place sauted prok on a paper towel and allow to drain.
Make Pizza:
Preheat oven to 525° F. and adjust oven rack on top shelf. Sprinkle a 16-inch perforated pizza pan with additonal cornmeal.
Punch down dough and on a lightly floured work surface with a floured rolling pin roll out into a 17-inch circle. Fit dough into pan, forming an edge, and bake 5 minutes.
Spread sauce over partially cooked dough, leaving a 1/2-inch border around edge, and sprinkle with pork, cheese, chiles, scallions, jalapenos, and beans.
Bake pizza 10 minutes, or until cheese is melted and crust is pale golden.
1 lbs Pork loin, cut into small cubes
1 Tbsp Garlic, finely chopped
1 Tbsp onion, finely chopped
1 Tbsp cider vinegar
1 Tbsp chili powder (gebhardt's)
1/4 tsp oregano, dried
1/4 tsp pepper
1/2 tsp salt
1/4 packet Sazon con Culantro y Anichiotte
1/4 Cup pineapple Orange juice
To Taste Cayenne pepper
Toppings:
1/2 Cup Colby, grated coarse
1/2 Cup Cheddar, grated coarse
1/2 Cup Monterey jack, grated coarse
2 poblano chiles, roasted and julliened
2 scallions, sliced thin
1/4 Cup black beans (canned), rinsed thoroughly
1 Avocado, thinly sliced wedges
To taste pickled Jalapeno, cut into thin rings
For sauce:
1 1/2 pounds fresh tomatillos, husks discarded
1 small onion, sliced thin
2 cloves garlic , sliced thin
2 Tbsp. peanut oil
1/4 cup Cilantro, chopped and packed
1 Tbsp lime juice
For dough:
1 cup plus 2 Tbsp warm water
2 1/2 tsp active dry yeast
1/2 tsp sugar
3 Tbsp peanut oil
2 1/3 Cups all-purpose flour
2/3 cup cornmeal
1 tsp salt
1/2 tsp ground cumin
Make dough:
In a small saucepan heat 1/2 cup water to 110°F. and transfer to a large bowl. Stir in yeast and sugar and let stand 5 minutes, or until foamy. Stir in remaining water and dough ingredients to form a dough and on a lightly floured surface knead until smooth and elastic, about 10 minutes.
Put dough in a lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place until doubled in bulk, about 1 hour. (Alternatively, let dough rise, covered loosely, in refrigerator overnight, or until doubled in bulk.)
Make sauce:
In a 4-quart saucepan of boiling water blanch tomatillos 1 minute and drain in a colander. Cut each tomatillo into 8 wedges. In a large heavy skillet cook onion and garlic in oil over moderate heat, stirring occasionally, until onion is pale golden. Add tomatillos and cook over moderate heat, stirring occasionally, until tomatillos are softened and mixture is reduced to about 1 1/4 cups. Cool mixture slightly and in a food processor purée until smooth. Transfer sauce to a bowl and stir in coriander, lime juice, and salt to taste.
Make Spicy Pork:
Combine garlic, onion, cider vinegar, chili powder, oregano, pepper, salt, sazon, pineapple orange juice and pork cubes in a ziplock bag. Place in refrigerator and marinade overnight.
Remove the pork from the marinade and saute the marinated pork in a skillet until well browned. Place sauted prok on a paper towel and allow to drain.
Make Pizza:
Preheat oven to 525° F. and adjust oven rack on top shelf. Sprinkle a 16-inch perforated pizza pan with additonal cornmeal.
Punch down dough and on a lightly floured work surface with a floured rolling pin roll out into a 17-inch circle. Fit dough into pan, forming an edge, and bake 5 minutes.
Spread sauce over partially cooked dough, leaving a 1/2-inch border around edge, and sprinkle with pork, cheese, chiles, scallions, jalapenos, and beans.
Bake pizza 10 minutes, or until cheese is melted and crust is pale golden.