Low Cholesterol Mexican Pizza with Rosé Sangria

Written by Pamela Kay Conoly

Mexican Pizza Recipe

  • 1 envelope of active dry yeast
  • 1 1/4 cups warm water, 105 degrees to 115 degrees
  • 1/2 cup yellow cornmeal, plus additional as needed
  • 2 1/2 cups flour
  • 3/4 tsp salt
  • 1 large red onion, 8 oz, halved and thinly sliced crosswise
  • 1 tsp sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2 tbsp olive oil
  • 2 to 3 cups shredded Monterey Jack cheese, 8–12 oz
  • 1 cup chopped green chilies, drained
  • 1 cup thinly sliced Chorizo sausage, optional
  • 1 firm-ripe avocado, peeled, pitted, and thinly sliced, optional

Sprinkle yeast over 1/2 cup warm water in a small bowl. Stir to dissolve the yeast. Let stand until foamy, about 10 minutes. Stir in cornmeal and cover with plastic wrap. Let stand for 30 minutes. Transfer mixture to a large bowl. Beat in remaining 1/4 cups water, flour, and salt. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 to 10 minutes, adding more flour as needed to prevent sticking.

Form dough into a ball. Place in a highly oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm place, away from drafts, until doubled in bulk, about 45 to 50 minutes.

Sprinkle a large baking sheet or jelly roll pan, generously, with cornmeal. Punch down dough and roll dough with a floured rolling pin onto prepared baking sheet about 15 x 11 rectangle.

Cover lightly with oiled plastic wrap. Let dough rise again until almost doubled, about 30 minutes.

Place the oven rack in the lowest position—Preheat oven to very hot 450 degrees. Combine onion, sugar, coriander, cumin, and one tbsp olive oil, press finger into the dough to make indentions. Spread onion mixture over top of the dough.

Bake pizza in a 450-degree oven for seven minutes. Sprinkle cheese, green chilies, and chorizo over the top. Then bake 10 to 13 minutes longer or until cheese is bubbly and crust is crisp. Remove from oven and arrange avocado slices on top and serve.

Makes six servings.

What is the Deal with Yeast?

Yeast comes in different forms, which is something that I didn’t even know about until I worked in a doughnut shop many years ago, thus starting my interest in baking! My boss just happened to be a retired Army cook. Taught me everything there is to know about yeast, dough, and such. At least enough to make doughnuts.

But, yeast doesn’t just react on its own. It has helped and friendship with warm water and sugar. They hang out together and bond, and that’s what makes the dough rise and gives airiness to bread, rolls, and all kinds of sinfully good dream-about foods. But buying yeast can be tricky if your recipe is calling for one type, and all you see in the store is the one kind you don’t need. I used to think that there wasn’t that much difference between the types.

Down below is a fine YouTube video that I found to be quite helpful in understanding the difference between types of yeast that will make a lot more sense as you bake with it. Even if you have experience baking with yeast, chances are you only know about two kinds. Most cooks do, even if you’ve been baking for a long time. Live and learn!

How to Heros, YouTube

Rosé Sangria Classic Recipe version with a touch of Herbal Tea

  • 1 cup of water
  • 1/2 cup sugar
  • 3 lemon slices
  • 3 whole cloves
  • 1 cinnamon stick
  • 4 blackberry or cranberry herbal teabags
  • 1 bottle white zinfandel wine
  • 2 to 4 tbsp brandy
  • 1/2 pint of strawberries, trimmed
  • 1/4 lb fresh cherries, pitted
  • 1 orange cut into 1-inch chunks
  • 1 cup club soda or seltzer

Combine water, sugar, lemon, cloves, and the cinnamon stick in a small saucepan. Bring just to simmering. Simmer for 10 minutes. Remove from heat and add tea bags and let steep for 5 minutes. Remove the solids and discard them. Refrigerate tea mixture to chill. This part of the recipe can be prepared and stored for up to 5 days.

Stir together tea mixture, wine, and brandy in a large pitcher and add strawberries, cherries, and orange. Refrigerate, covered, for 4 to 48 hours.

Just before serving, stir in club soda. Serve Sangria in chilled glasses, spooning in some of the fruit with the wine.

Makes about eight servings.

**Recipe can be halved or doubled.

Suppose you have never cooked with this before, you might want to watch this very informative video that I found on YouTube. Especially if you’re not Mexican and have no idea what chorizo is! It can be very intimidating when trying out a new recipe for an exciting cuisine. Educate yourself, so you don’t go through the embarrassing realization, halfway through your recipe, that you’ve bought the wrong thing.

**These recipes have also been published elsewhere.



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Pamela Kay Conoly

Love for fashion, cooking, chocolate is my go to! From San Antonio, Texas, resides in Fort Worth, Texas. Author of http://cuisineforthought.simplesite.com/ Blog