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I'm Anett. This is my creative space - where I collect my recipes, thoughts, ideas and works. 

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PIZZA a la Mexicana

PIZZA a la Mexicana

Oh yes it’s pizza night, and tonight we are celebrating it Mexican style. These pizzas are a delicious combination of everything you would put in a taco, on pizza dough. Yeap. So good.

Starting with the tomato salsa pizza base, this pizza is a Mexican dream. Charred corn, endless avo, gooey cheese, fresh coriander – could it get any better?

 

Ingredients

For the dough:

1 sachet of dried yeast (7g)

300g of bread flour, extra for dusting

200ml of lukewarm water

generous pinch of salt

1/2 tsp sugar

 

For the salsa base:

1 can 400g chopped tomatoes

1 medium sized tomato, seeds removed and roughly chopped

20g tomato puree

1 garlic clove, minced

1/4 onion, roughly chopped

handful of coriander

1/4 tsp ground coriander

1/4 tsp ground cumin

lime juice from 1/2 lime

1/2 birds eye chilli, finely chopped

salt

pepper

 

Toppings:

grilled corn

mushrooms, thinly sliced

black/kidney beans

(vegan) cheese, grated

jalapeno, thinly sliced

avocado, thinly sliced

red onion, thinly sliced

cherry tomatoes, halved

fresh coriander

 

Method:

 

To make the pizza dough, add the yeast, sugar and salt to the lukewarm water, then continue adding flour until the mixture comes together. Turn the dough out on a floured surface and knead for 8-10 minutes until smooth and the dough springs back when poked. Place the dough in a lightly oiled bowl, cover with cling wrap and leave to rise in a warm place until doubled in size.

To make the salsa base, place all ingredients in a blender and pulse a couple of times. You want it a bit chunky. Taste and adjust seasoning.

 

Divide the pizza dough and roll out. Place salsa base and toppings on top and bake at 230C until golden. The beans, avocado and coriander are best to put on once the pizza is out of the oven. Enjoy!

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