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Fire on the Mountain Pizza
Recipes
Ingredients:
– 13 ounces prepared pizza dough, at 65% hydration
– 6 ounces Real California Oaxaca cheese
– 4 ounces roasted cauliflower florets, seasoned with orange, cumin, and Piment d’Ville
– 3 ounces Fresno pepper, diced
– 4 ounces plant-based meat substitute, seasoned as “chorizo” (see below)
– 1 ½ ounces micro cilantro
– 1 ounce toasted pepitas
– 2 ounces Orange Crema (see below)
Orange Crema:
– 1 cup Real California crema Mexicana
– ½ cup mayonnaise
– ¼ cup fresh orange juice
– 1 Tablespoon fresh lime juice
– 1 Tablespoon Piment d’Espelette pepper
Stir all ingredients together until smooth.
Plant-Based Chorizo:
– 5 lb brick Impossible meat substitute
– 35 guajillo peppers, stems removed
– 2 cups apple cider vinegar
– 8 cloves garlic
– 2 bay leaves
– 6 thyme sprigs
– 2 teaspoons Mexican oregano
– ½ teaspoon ground black pepper
– ½ teaspoon ground clove
– ½ teaspoon ground allspice
– ½ teaspoon cumin
– ¼ teaspoon coriander
– 2 teaspoons Piment d’Espelette pepper
– ¼ cup salt
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Directions:
In a saucepan, cover guajillo peppers with water and bring to a boil. Turn heat off and let soak for 15 minutes. Drain peppers and put in blender with remaining ingredients. Blend until smooth. Using a fine mesh strainer, strain into a bowl. Mix meat substitute into mixture.
To prepare pizza, stretch dough to 14-inch circle. Scatter pinches of Oaxaca cheese evenly over stretched dough. Top with cauliflower, peppers, and “chorizo.” Bake in a deck oven set at 570°F for approximately 6 minutes. Remove from oven and scatter with micro cilantro and pepitas.
To finish, drizzle with Orange Crema on top.
Plant-Forward Category Winner – 2020 Real California Pizza Contest
Recipe developed by Lars Smith, State of Mind Pizza, Palo Alto, Calif.
Per Order:
Makes 1 pizza
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.