Mole Pizza

When making this dish I stumbled into a food blogging ethical dilemma: If you make a dish and photograph it one way, but decide it would actually taste better another way, do you post the version that you made or the modified recipe?

As I envisioned – and original cooked – this pizza, it had tequila-candied kumquats on it. Kumquats are slightly sweet, tangy little fruits with edible skins and seeds. They were intended to bring an extra hint of sugar and infuse a hint more Mexican flair. They would being way to sugary and a poor match for the dish. Because they were simply a topping on a pizza, however, I picked them off and had a perfectly delicious meal

After arduously weighing the pros and cons, I decided to leave the candied kumquats out of this post. Maybe I need to take blogging ethics course, but whatever. When it comes to the recipe, it’s better this way.

The mole-tomato sauce is sweet and robust, with mild notes of dark chocolate and chili woven in. The cotija (also known as the greatest cheese to grace the face of this earth) is sharp, salty, and crisps to a delightful golden brown when roasted on the pizza. Finally, the tomatillos provide a tangy and slightly bitter balance to round out the dish. It’s simple – even more simple if you buy a pre-made crust, although I wouldn’t recommend it – but remarkably flavorful and unique.

If you’re looking for pizza that’s out the box (figuratively, not literally) then this is perfect for you!

Mole Pizza

  • 1/2 cup warm water
  • 1/2 packet of yeast
  • 1 1/4 cups flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 1 cup chorizo
  • 1/2 cup mole sauce
  • 1/2 cup tomato sauce
  • 1 1/4 cups cotija
  • 2 tomatillos, diced

 

  1. Combine the warm water and yeast in a small bowl. Allow it to stand until frothy, approximately ten minutes.
  2. Combine the yeasty water with the flour, salt, sugar and olive oil. Knead until firm. Shape into a ball and cover for 30 minutes, or until increased in size by 1/2. Pre-heat the oven to 350 degrees.
  3. While waiting for the dough to rise, heat a pan to medium-high. Add the butter and saute the onions until they just start to become translucent, about 3-4 minutes. Add the chorizo and saute until thoroughly cooked.
  4. Once the dough has risen, use a rolling pin or your hands to flatten it out and set it on an aluminum-covered baking tray or pizza stone. Combine the mole sauce and tomato sauce and coat the dough. Build the pizza from there by adding the cotija, tomatillos and cooked chorizo.
  5. Place the pizza in the oven and bake until the cheese is melted and crusts are golden brown, approximately 20-25 minutes. Let cool, cut and serve.
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