Mexican🍞 Bread & bakery

Tlayuda - Mexican Pizza

Name: Tlayuda - Mexican Pizza
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 300 g all-purpose flour; 6 g salt; 50 g olive oil; 180 g cool water; 2 canned black beans; 5 g salt; 10 g cumin; 10 g onion powder; 5 g garlic powder; 450 g Mexican chorizo; 12 whole cherry tomatoes; 2 whole radishes; ¼ heads red cabbage; 1 whole avocados; 200 g sour cream; ~150 g Chihuahua cheese; ~3-4 tbsp taco or hot sauce; ~2-3 tbsp fresh cilantro

⏱ 55 min🍽 Serves 6

A Southern Mexican street food tlayuda that combines the best elements of quesadillas, tacos, nachos, and pizza. Topped with a creamy black bean sauce, spicy chorizo, fresh vegetables, and finished with crispy edges and bright fresh garnishes.

Adapted from a video by Brian Lagerstrom

Mexican Pizza

Watch on YouTube

Ingredients

all-purpose flour300 g
salt6 g
olive oil50 g
cool water180 g
canned black beansone drained, one undrained2
salt5 g
cumin10 g
onion powder10 g
garlic powder5 g
Mexican chorizo450 g
cherry tomatoeshalved

Steps

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1
Combine flour, salt, and olive oil in a food processor and pulse about 10 times until the mixture is gravelly. With the processor running, slowly stream in cool water until the dough begins to come together.
2
Turn the dough out onto a floured surface and knead for about 3 minutes until elastic and strong enough to withstand firm tugging. Divide into 6 equal pieces of about 80-90 grams each, roll into balls, cover with a damp towel, and rest for 15 minutes.
3
Add both cans of black beans (one drained, one undrained), salt, cumin, onion powder, and garlic powder to the food processor and blend until smooth and spreadable.
4
Add chorizo to a medium heat pan and cook for about 8-10 minutes, crumbling as it cooks, until it dries out and begins to brown. Cool before using.
5
Take a dough ball and flatten it by hand, then use a rolling pin to roll it into a 10-12 inch circle, keeping the surface and dough well-floured to prevent sticking.
6
Transfer the rolled-out dough to parchment paper lightly sprayed with olive oil. Spread three large spoonfuls of bean sauce leaving a border, crumble about 75 grams of chorizo on top, and arrange 12-15 halved cherry tomatoes.
7
Transfer the parchment-lined tlayuda to a pizza peel and onto a pizza steel in a preheated 500°F oven. Bake for about 10 minutes until the edges are crisp and the toppings are nicely browned.
8
Top the baked tlayuda with about 75 grams of shredded Chihuahua cheese, shredded red cabbage, radish slices, avocado slices, drizzles of thinned sour cream and taco sauce, and finish with fresh chopped cilantro.

Tlayuda - Mexican Pizza

Ingredients

Steps

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