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Oaxacan in the Motor City Pizza
Recipes
Ingredients:
– 275g prepared pizza dough
– 2 ounces Real California Oaxaca cheese, torn into strings
– 2 ounces shredded Real California Mozzarella cheese
– 2 ounces shredded Real California asadero cheese
– 2 ounces crumbled Real California panela cheese
– 3 ounces Oaxaca-style pork chorizo
– 1 ounce pickled red onions
– 1 ounce pickled sliced jalapeño peppers
– 1 ounce sliced scallions
– Fresh cilantro sprigs, as needed
– 1 ounce pickled jalapeño-infused agave
– Maldon salt, as needed
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Directions:
Press dough into 8x10-inch Detroit-style pizza pan and set aside at room temperature until risen by 2/3, 1-1/2 to 2 hours.
Preheat oven to 500°F. Top dough with Oaxaca cheese, leaving a border. Top with mozzarella, asadero, and panela cheeses to edges of pan (to help make the “frico,” a hallmark of Detroit-style pizza). Top with chorizo, pickled onions, and pickled jalapeño, again leaving a border, and bake 12-15 minutes, rotating as needed. Use a towel and scraper to release pizza onto wire rack. Cut into 4 squares and top with scallions, cilantro, agave, and salt.
Recipe courtesy of Chef Ryan Ososky, Dtown Pizzeria, Los Angeles, 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.