Salsa Verde Pizza With Goat Cheese And Chorizo Rick Bayless Recipes

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SALSA VERDE PIZZA WITH GOAT CHEESE AND CHORIZO (RICK BAYLESS)



Salsa Verde Pizza With Goat Cheese and Chorizo (Rick Bayless) image

I saw this on Rick Bayless's show "Mexico - One Plate at a Time" and it looked delicious and relatively easy. Resting time for the dough is included in the prep time. Be sure to use the fresh Mexican-style chorizo not the smoked Spanish-style.

Provided by flower7

Categories     Lunch/Snacks

Time 8h55m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces tomatillos, de-husked and rinsed (3 to 4 medium)
1 -2 serrano chili, stems removed
2 large garlic cloves, peeled
6 sprigs fresh cilantro or 6 sprigs parsley, roughly chopped
1/4 cup water
1/4 small white onion, finely chopped
salt, to taste
2 cups all-purpose flour (10 ounces)
1/4 teaspoon instant yeast
1 teaspoon salt
1/2 cup water, at room-temperature
1/3 cup beer (a light lager is good)
2 -3 tablespoons olive oil
4 ounces mexican chorizo sausage, casing removed and cooked thoroughly
1/2 small red onion, thinly sliced
4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
2 tablespoons romano cheese or 2 tablespoons parmesan cheese
cilantro or parsley, to garnish

Steps:

  • For the sauce: Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they'll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side.
  • Cool, then transfer everything to a blender, including all the juice that has accumulated. Add the cilantro or parsley and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
  • Rinse the onion under cold water, then drain well to remove excess moisture. Stir into the salsa and season with salt to taste, about 1/2 teaspoon.
  • For the crust: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours.
  • After the dough has raised, heat the oven to 500°F.
  • Generously oil a 13 x 18 rimmed baking sheet (a half sheet pan). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into a mostly even rectangle about 9 by 13 inches.
  • Spread on 2/3 cup roasted tomatillo salsa (save the rest for snacking later), leaving a 1-inch border around the outside. Scatter on the cooked chorizo, sliced red onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.
  • Sprinkle with queso anejo and cilantro or parsley leaves, cut in squares and serve.

Nutrition Facts : Calories 556.4, Fat 27.4, SaturatedFat 11.1, Cholesterol 47.4, Sodium 1085.1, Carbohydrate 55.1, Fiber 3.2, Sugar 3.8, Protein 20.5

SALSA VERDE



Salsa Verde image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 9

2 cloves garlic
1 shallot, chopped
1 poblano chili, seeded
3/4 cup chopped parsley leaves
1/2 bunch cilantro leaves, chopped
3/4 cup olive oil
3 teaspoons lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

  • In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
  • Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.

SALSA VERDE: GREEN TOMATILLO SALSA



Salsa Verde: Green Tomatillo Salsa image

Provided by Food Network

Time 25m

Yield about 1 cup

Number Of Ingredients 5

8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt

Steps:

  • Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
  • For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
  • For the Roasted version:
  • Preheat a broiler.
  • Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

SALSA CHORIZO PIZZAS



Salsa Chorizo Pizzas image

Grilled pizza is a snap when starting with frozen bread dough. This version with a Mexican twist features a fresh homemade salsa and chorizo, a highly seasoned, coarsely ground pork sausage.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 17

SALSA:
3 cups chopped seeded tomatoes
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
1 poblano pepper, seeded and chopped
1/3 cup minced fresh cilantro
1/4 cup lime juice
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
PIZZAS:
1 loaf (1 pound) frozen bread dough, thawed
3 tablespoons olive oil
2 cups shredded Mexican cheese blend
1/2 pound chorizo, cooked and crumbled

Steps:

  • In a large bowl, combine the salsa ingredients; set aside. , Divide dough into fourths. On a lightly floured surface, roll each portion into an 8-in. circle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned. , Remove from the grill. Top the grilled side of each pizza with 1/2 cup cheese, 1/4 cup chorizo and 1/2 cup salsa. Return to the grill. Cover and cook for 4-5 minutes or until the bottom is browned and cheese is melted. Refrigerate remaining salsa.

Nutrition Facts :

KETO FATHEAD PIZZA WITH CHORIZO AND SALSA



Keto Fathead Pizza with Chorizo and Salsa image

Pizza crust made out of cheese results in a delicious, crispy crust. As far as the toppings go, add as many or as little as you want. What's best of all, it's keto!

Provided by Yoly

Categories     Bread     Pizza Dough and Crust Recipes

Time 35m

Yield 2

Number Of Ingredients 14

1 ½ cups mozzarella cheese, shredded
2 tablespoons cream cheese, softened
¾ cup almond flour
½ teaspoon salt
½ teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper, or to taste
1 egg, beaten, at room temperature
cooking spray
2 ounces Mexican chorizo, crumbled
½ cup mozzarella cheese, shredded
¼ cup salsa
1 tablespoon diced onion
2 tablespoons cilantro leaves for garnish

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
  • Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
  • Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
  • Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
  • Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.

Nutrition Facts : Calories 823.4 calories, Carbohydrate 17.1 g, Cholesterol 207.2 mg, Fat 64.7 g, Fiber 5.9 g, Protein 46.8 g, SaturatedFat 23.7 g, Sodium 1902 mg, Sugar 4.4 g

GRILLED CHORIZO, GOAT CHEESE, AND WATERCRESS PITA PIZZAS



Grilled Chorizo, Goat Cheese, and Watercress Pita Pizzas image

Provided by Bon Appétit Test Kitchen

Number Of Ingredients 6

14 ounces fresh pork or beef chorizo sausages, plastic casings removed
4 cups (packed) watercress tops, divided
8 ounces soft fresh goat cheese, crumbled
8 5- to 6-inch-diameter pita breads
Olive oil
3 mini sweet peppers (1 yellow, 1 orange, and 1 red), cut into thin rings

Steps:

  • Prepare barbecue (medium heat). Sauté chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl.
  • Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.
  • Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve.

SALSA VERDE: GREEN TOMATILLO SALSA (RICK BAYLESS)



Salsa Verde: Green Tomatillo Salsa (Rick Bayless) image

Next time I make this I won't put in as much water. Too me the texture was a little runnier than I like. Flavor was excellent. Recipe courtesy of Food Network and Rick Bayless. Luckily, I tripled this recipe (posted as written).

Provided by AmyZoe

Categories     Sauces

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

5 -6 medium tomatillos, husked and rinsed
fresh hot green chili, to taste (2 serranos or 1 jalapeno, stemmed)
5 -6 sprigs fresh cilantro, roughly chopped (thick stems removed)
1/4 cup water
1/4 cup finely chopped onion
1/4 teaspoon salt (to taste)

Steps:

  • Roughly chop tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, and 1/4 cup water.
  • Process to a coarse puree, then scrape into a serving dish.
  • Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt.

Nutrition Facts : Calories 18.2, Fat 0.5, SaturatedFat 0.1, Sodium 147.9, Carbohydrate 3.5, Fiber 1.1, Sugar 2.1, Protein 0.6

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Top Asked Questions

How to cook roasted salsa verde?
This roasted salsa verde recipe is so easy to make. Just roast the tomatillos and pepper (s) and blend with a few basic ingredients for the best salsa verde you’ve ever tasted! Recipe yields about 2 ½ cups salsa. Preheat the broiler with a rack about 4 inches below the heat source.
How do you make goat cheese with chorizo?
In a small bowl, combine the goat cheese and cream cheese with a fork. Add the cooked chorizo and nuts and combine thoroughly with a fork. Using a small spatula, scrape the sides of the bowl and roll the cheese into a ball.
What goes well with salsa verde?
Salsa verde is great with pretty much anything that goes well with regular tomato salsa. I think it’s especially fantastic with sweet potatoes (check out these burritos and this burrito bowl) and eggs (like chilaquiles verdes, huevos rancheros, frittatas and breakfast tacos ).
How do you make creamy avocado salsa verde?
I also really love creamy avocado salsa verde, which you can make by throwing some diced avocado into the mix. I decided to divide my salsa in two and blend one avocado into one-half of the salsa. I’ve included instructions below.

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