Pastelon Pizza

Pastelon Pizza

Crust (makes 2 crusts)

  • 1 teaspoon Active Dry Or Instant Yeast
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • 1/3 cups Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.

In a mixer, combine flour and salt. With the mixer running on low speed (with dough hook attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until forms into a ball.

Coat a separate mixing bowl with a light drizzle of olive oil, toss to coat dough in olive oil, ten cover the bowl with a moist kitchen towel and set in warm place to rise 1 to 2 hours.

After dough has risen, divide in half.

Dough can wrap tightly in plastic wrap and refrigerate for up to 3 days or freeze for 6 months.

Picadillo (makes 4 cups)

  • 1 lbs ground beef
  • 1 onion,minced
  • 3 gloves garlic, minced
  • 1 green pepper, minced
  • 1/2 chopped cilantro
  • 2 tsp adobo
  • 2 tsp oregano
  • 2 Tbs vinegar
  • 1 envelope sazón
  • 2 bay leaves
  • 8 green stuffed olives, halved
  • 1/2 cup raisins
  • 1/4 cup tomato sauce

Pre-heat grill to 350 degrees.

Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon.  Mix well.

Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.

Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce.  Mix and let simmer for 10 minutes, set aside.

Sauce (makes 3 cups of sauce)

  • 4 strips thick cut bacon, sliced
  • 1 large spanish onion, chopped
  • 2 sweet peppers,chopped
  • 1/4 cup chopped cilantro
  • 1 can diced tomatoes
  • 1/2 cup tomato sauce
  • 1 tbs white vinegar
  • 8 green olives
  • 2 bay leaves

In a skillet over medium-high heat fry bacon until crisp. Using a slotted spoon transfer the bacon to a plate lined with paper towels, set aside.

Add onions, peppers and cilantro to the skillet.  Saute over medium heat until soft and translucent.  Add remaining ingredients and let simmer for 10 minutes.

Remove bay leaves and transfer sauce to food processor, add bacon and process until smooth.

Plantains

  • 2 ripe plantains
  • vegetable oil

Peel plantains.  Cut the plantains in half and cut each half into slices lengthwise. Heat a large frying pan with vegetable oil, just enough to coat the bottom.  Fry plantains for 2-3 minutes on each side or until golden.  Drain on a plate with paper towel, set aside.

Assemble and Bake Pizza

Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Gather all the toppings together so they are ready to go on the pizza.

On a slightly floured surface, using your hands stretch the dough to your desired shape. You can also stretch the dough out by hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. Once you’ve stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.

Transfer the dough to a pizza peel or cookie sheet dusted with flour or corn meal.

Once the grill is hot and you can hold your hands an inch over the grates for no more than 2 seconds, dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Slide the dough off the cookie sheet directly onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.

After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If the pizza is browning unevenly, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. The top of the pizza dough will start bubbling up with air pockets.

Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Flip the dough over using a spatula so that the grilled side is up. Keep the grill covered so it retains its heat.

Paint the grilled surface of the pizza with a little olive oil and 1 tbs of sofrito. Then cover with 1 ladle of sauce, do not over sauce or you’ll end up with a soggy pizza. Sprinkle with ground beef then cheese, lay fried plantains on top, sprinkle with more beef and cheese.  (You will have left over meat and sauce which can be combined and used in a pasta.)

Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate tongs onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.

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