As I have studied and visited Central America I have come to learn that cooking in this region is based upon fresh ingredients, recipes are passed down through oral tradition, and flavors are typically mild and not spicy.
Central American Pizza
Pointe Viven - Jesse Bluma. All rights reserved.
Homemade Pizza Dough
1/2 cup water
1/2 cup milk
1 package dry yeast or 2 1/2 teaspoons
1/8 teaspoon sugar
2 1/2 cups organic all-purpose flour, with a small amount extra for the kneading process
1 tablespoon extra-virgin olive oil, with a small amount more more for brushing the dough
1 teaspoon coarse salt
(Makes about 6 servings)
In a small saucepan over low heat bring the water and milk to a lukewarm temperature (about 45 seconds).
In a bowl pour in the water and milk mixture.
Then sprinkle the yeast and the sugar into the bowl and stir.
Let the ingredients in the bowl sit until the yeast has dissolved (about 5 minutes).
Next mix in the olive oil, flour, and the coarse salt.
Combine the ingredients, then knead the mixture on a lightly floured board until the dough is smooth, this process with take 10 to 15 minutes.
*Note: If this is your first time making pizza dough be confident, the dough will not bite. The more times you make dough the easier it will get for you. Remember that the dough will be sticky for about the first five minutes of kneading, it will then form into a ball as you continue kneading.
*Note: For the more advanced baker and cook stretch your creative muscles and add your favorite herbs to the dough.
After kneading the dough brush a large bowl with olive oil.
Gently place the dough in the bowl and lightly brush the dough with olive oil.
Cover with a clean dish towel and let stand in a warm place until is has doubled in size (about 3 hours).
After 3 hours punch the dough down and then divide it into individual portions of about 1/2 cup in size.
The portions are to be covered until you are ready to roll it out.
Roll the dough out into round discs.
(this recipe will make more than needed, use left over sauce on additional pizzas or freeze and use at a later time on bread or pasta)
1 can tomato puree (no salt added)
1 white onion, evenly diced
1 can Rotel Tomato & Green Chilies, Diced, 10-Ounce Can (mild)
1 tablespoon chili powder
1 teaspoon sea salt
3 tablespoons honey
Add the sauce ingredients into a large pot.
Cover and heat on warm to low heat on the stove for about 40-50 minutes.
Remove from heat and let sit, the flavor will continue to develop until needed.
1/2 organic orange bell pepper, diced
1/3 pineapple, diced (choose a pineapple that has a sweet aroma, avoid winter pineapples)
3 tablespoons black beans, drain and rinse from can
3 tablespoons white beans, drain and rinse from can
1/4 cup Cotija cheese cheese, grated (slightly freezing makes for easier grating)
1/4 cup Panela cheese cheese, grated (slightly freezing makes for easier grating)
Pre-heat oven to 425°F.
Measure, cut, and place the parchment paper on the counter.
Place a rolled out disc of dough on the parchment paper.
Lightly spread sauce on to the top of dough, about 8-10 tablespoons.
Evenly distribute the toppings, except for the cheeses.
Carefully place the pizza with the parchment paper under it into the middle section of the stove, close the door. (Using parchment will give the pizza a crispier crust)
Bake for about 10 minutes, until the crust is golden and the edges are crisp.
Open oven door, use oven mitts to carefully pull out the pizza on the wrack. Evenly sprinkle the cheeses on top of the pizza.
Push the wrack back and close the oven door, bake for 2 minutes.
Use oven mitts to remove from the oven, be careful and remember the pan will remain hot. (Ovens vary, so total baking time may be more or less)
Serve this pizza with treats from Pointe Viven for your next potluck or party.
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