Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Wednesday, January 13, 2010
Chichen Itza Pizza
The first time I visited the ancient ruins of Chichen Itza, the guide said that the name was easy to remember because it rhymed with "pizza". I've been back since, and every time I visit, I think about making a pizza from foods that were brought to us by the ancient Mayans. So I finally got around to it! I settled on some of the most influential Mayan ingredients: tomatoes, black & red beans, cocoa, chilies, and maize. The base for this pizza is a rich mole sauce.
Chichen Itza Pizza
Whole Wheat Pizza Dough: 1 tsp white sugar 1 Tbsp Yeast 1 1/2 cups warm water 1 Tbsp olive oil 1 tsp salt 3 Tbsp Lethicin* 2 Tbsp Gluten* 2 cups whole wheat flour 1 1/2 cups unbleached white flour
In a large mixing bowl, dissolve yeast and sugar in water. Once it is bubbly, add olive oil and salt. Stir in lethicin and gluten, and add flours, kneading until it forms a smooth ball. Allow to rise double (about 1 hour), divide into two pieces, roll out for pizza.
*This dough will work without the lecithin and gluten, but works much better with them.
Toppings: Sweet onion, thinly sliced Grape tomatoes, sliced in thirds Diced canned tomatoes with green chili, completely drained (reserve juice) Mole sauce (homemade, or I used Doña María® Mole Sauce diluted it 3 broth to 1 paste) Black & Red beans, soaked and boiled Cornmeal flour (Maize Flour) Fresh Cilantro Ground Chipotle Pepper Ground cumin Red chili pepper, flaked Salt Grated Monterey Jack Cheese (small amount) Eggs (optional)
You notice I didn't specify amounts. That's because you should always make pizza to your own taste!
Preheat your oven and pizza stone (if you have one) to 525ºF. I'm sorry if you don't have a stone. You can use a cookie sheet but it's just not the same. I suggest if you are going to cook pizzas at home, buy a stone! It's so worth it.
Spread the maize (corn) flour onto a smooth surface. Roll out finished whole wheat dough over flour and coat both sides with maize.
I used grape tomatoes and canned tomatoes because it's winter and there aren't any fresh garden veggies in my area to be found. Drain the canned tomatoes with green chilies completely. Save the spicy juice! Slice up the grape tomatoes and onions.
Beautiful blend of red and black beans that I soaked and cooked yesterday:
Pre-cooked the dough coated in maize for a few minutes first, just until it starts to bubble (not until it's done!) Spread the dough with mole sauce and sprinkle with tomatoes, onions, beans, and cilantro. Sprinkle with salt and other seasonings to taste. Break some eggs over the top in the center of the pizza (optional). Cook at 525ºF for about 12 minutes or until crust is done. Remove pizza with pizza peel. Sprinkle lightly with cheese and allow to melt. Slice and eat.
I've never been very successful yet with making eggs look good on pizza. But I love the added flavor!
And here is what you do with your reserved tomato juice. Make a cocktail! Either drink the juice plain with a sprig of cilantro, or add a splash of vodka. Drink it with your Chichen Itza Pizza. Lunch!
Mmmmmm. Wonderful texture with a kick of hot spice!