El Muchacho Alegre Molcajete Pizza (Will It Slice? Ep. 17)
Matt Frampton
4
15 minutes
10 minutes
A loaded molcajete on a crust: rib-eye, chicken, shrimp and chorizo with queso fresco and poblanos, finished with spicy salsa and guac. Episode 17 of Will It Slice?
Ingredients
- 1 dough ball Urban Slicer Neapolitan Style Pizza Dough
- About 1 1/2 cups cooked meats, sliced rib-eye, grilled chicken, shrimp and browned chorizo
- A few grilled onions (and grilled cactus if you have it)
- About 1/2 cup crumbled queso fresco
- 3/4 cup shredded whole milk mozzarella
- 1 diced poblano
- Spicy salsa and guacamole to finish
Directions
- Make the dough. Mix 1 packet with exactly 1 cup (236g) warm water (75 to 80F). Knead 10 minutes by hand or 8 with a dough hook, form 2 balls and let them rise, covered, 2 to 4 hours.
- Stretch it. Stretch one ball into a 13 to 14 inch round on a floured surface.
- Load it. Mozzarella first, then the meats, onions, crumbled queso fresco and poblanos.
- Bake. On a preheated pizza stone or steel at 500F for 8 to 10 minutes, or in a pizza oven at 700 to 900F for 2 to 4 minutes, until the cheese bubbles.
- Finish. Slice it, drizzle the spicy salsa over the top and add spoonfuls of guacamole.