Let me start off by saying that I apologize for not having posted in a week. With mid-terms taking over each day, my meals have mainly been of Easy-Mac-caliber. Definitely nothing worth taking photos of or posting about. I am going on a short vacation tomorrow, however, so you can expect plenty of posts throughout that.
Now, my Mexican grilled pizza story: For the second year in a row, my Father’s Day gift to my dad was planning and cooking a meal for him. The first time I did this, I had barely set foot in the kitchen. With my mother’s help however, we made skirt steak fajitas, which turned out very well. This year, I got a little (too) ambitious, since I had since spent much more time cooking on my own. Due to several conflicts, we postponed this dinner to not actually be on Father’s Day but a couple weeks later, and so I had a lot of time to think of the perfect meal.
I remember when I was much younger, I asked my dad what his favorite type of food was. His response was that although he loved many types of food, he would have to choose Tex-Mex. Being as young as I was (probably 7?), I mistakenly took this for “Chex-Mix,” and spent the next few years wondering how he could like such a random snack so much. As years went on, I did thankfully figure it out.
My dad and I share a love for Mexican foods and flavors, so I decided to start with this idea as a base. I flip-flopped with different ideas such as chorizo burgers, stuffed jalapeños, and enchiladas. I had settled on chorizo burgers when I very randomly stumbled upon a recipe for grilled mexican pizza. I knew this would not at all be traditional Mexican food, or Tex-Mex for that matter, but I thought it would be a great summer dish that I could count on.
The first mistake I made with this recipe was buying the wrong type of chorizo. The flavors were still great, but it did not “crumble” in the frying pan like the recipe promised. I purchased what my dad later informed me of was Spanish chorizo, which is much different from Mexican chorizo.
My second mistake was underestimating the difficulty of preparing the dough. I bought refrigerated dough, so I didn’t even make it myself, but rolling it out was surprisingly hard. Right away, I kneaded it too much. I would stretch it too thin and then try to mend it back together, only resulting in fragmented lumps that would not come back together. My step-mom gave me the trick of throwing it in the freezer for a little while, so we did that and carried on. In the meantime, I made black bean dip similar to the recipe I posted a couple weeks ago.
I finally tried again, and although it still was incredibly messy, I got it to work. As you can see, it was far from the perfect circle or square I had dreamed of. The bottoms of the dough seeped through the grill lines a bit, but in the end, it didn’t really matter. The pizzas turned out fine, quite tasty actually, but just were not the prettiest of dishes I’ve ever prepared. I served them with a side salad of mixed greens, black beans, corn, peppers, shredded cheese, and a BBQ balsamic (just balsamic vinegar and BBQ sauce mixed together). Other alterations of the recipe posted below include using Kraft’s Mexican blend shredded cheese with Philadelphia Cream Cheese in it (melts better than the regular pre-shredded stuff), and adding plenty of hot sauce and jalapeños.
Now that I’ve learned from my mistakes, I can’t wait to try this dish again. Everything still tasted great, so I’m glad the meal wasn’t a complete disaster. But grillers beware: this is not as easy as it looks!