The Cali Camino

To prepare the Picadillo:

Dice carrots into 1/2-inch pieces. Dice potato into 1/2-inch pieces. Dice onion. Core and seed one jalapeño pepper and mince finely. Combine vegetables and set aside. Place chorizo in medium skillet over medium heat; cook approximately two minutes then add ground beef. Once beef is browned, add vegetables and tomato sauce. Add approximately 1/4 cup water, cover pan with a lid, leaving slightly ajar. Reduce heat to low and cook until carrots and potatoes are tender. Once tender, add raisins. Cover completely and allow to cool. Season to taste with salt and set aside.

To prepare Pizza and Garnish:

Preheat oven to 475°F. Core seed and slice remaining jalapeño pepper. Place in bowl with lemon juice. Place radish slices in bowl and stir in lemon juice. Roll pizza dough into 13 to 14-inch circle. Dock dough with pizza docker. Place dough over 12-inch screen and trim excess dough. Sprinkle evenly with Oaxaca and Monterey Jack cheeses, leaving 1/4-inch border. Spoon Picadillo evenly over cheese and bake for approximately 3-1/2 minutes. Remove from screen and bake directly on stone for another 3-1/2 minutes. Remove pizza from oven and let cool on screen. Transfer to a cutting board and cut four vertical and four horizontal cuts. Add sliced radish, jalapeño and cilantro leaves to each piece. Sprinkle with crumbled Cotija cheese to finish.

Recipe developed by Marcus Medina, Hella Pie Pizza Co., Tracy, Calif.