Build a Better Pizza: Southwest Chili Pizza

We were challenged by Hodgson Mill to "Build a Better Pizza" and I think we succeeded. And well, if it's not better then at least it's different. An alternative to the same ole same ole pepperoni and cheese. Here's what we came up with!

Southwest Chili Pizza on Corn Meal Whole Wheat Crust
makes one 14 inch pizza

The dough:
2/3 cup warm water (between 105 and 115 degrees F)
2 tablespoons honey
1 packet Hodgson Mill Active Dry Yeast
1 1/4 cup Hodgson Mill Whole Wheat Flour
1/2 cup Hodson Mill Yellow Corn Meal, plus more for dusting board or pizza pan
1 1/2 teaspoons sea salt or coarse salt
2 tablespoons olive oil, plus more for bowl

The toppings:
1 cup black bean chili (your favorite brand or leftover homemade)
1/2 cup shredded Monterrey jack cheese
1/4 cup crumble queso fresco cheese (this is a Mexican cheese that is similar to feta but a little less salty)
Small red, green, and yellow bell peppers, seeds removed and sliced horizontally
Sour cream and chopped black olives (for garnish - totally optional)

To make the dough, dissolve honey in warm water and add yeast in a small bowl. Whisk to combine and allow it to proof in a warm, dry place for about 5 to 7 minutes.

In a stand mixer with the paddle attachment (you can also mix by hand using a spatula and large bowl), combine whole wheat flour, corn meal, and salt and mix on low for 1 minute. When the yeast mixture has proofed, add it to the mixer. Keep mixer on low while adding the olive oil. Mix for 3 minutes on low to medium speed.

The dough will be sticky even when completely mixed. Coat a large bowl with olive oil and turn the dough into it, turning it over to coat both sides and forming it into a soft ball. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 3 hours. Gently punch down risen dough and replace plastic wrap before allowing it to rest in a refrigerator for at least 4 hours or overnight.

About one hour before you are ready to make your pizza, remove the dough from the refrigerator. About 10 minutes before you are ready to make your pizza, preheat your oven to 450 degrees F if you are using a pizza stone. If using a pizza pan or cookie sheet, preheat your oven to 400 degrees F. Cut a piece of parchment paper about 14 inches square and place it on a clean work table. Sprinkle a small amount of corn meal on the paper and turn out the dough. Use your fingers to gently press the dough into a circular shape and then use a rolling pin to roll the dough to an even thickness.

Ladle the chili in small amounts onto the dough and use the back of a spoon to spread it around, leaving about 1/2 inch of uncovered dough around the edges. Sprinkle with Monterrey jack cheese and then the queso fresco before placing the pepper rings on top. Transfer pizza on parchment paper to pizza stone, or transfer it to a cookie sheet or pizza pan if you do not have a pizza stone. Cook the pizza for about 5 to 10 minutes until crust is set and cheese is melting. Remove the parchment paper from underneath the pizza by carefully using an oven-safe spatula to lift the pizza up. Change your oven's settings to broil on low and allow the pizza to cook under the broiler for another 3 to 5 minutes, until cheese is golden and bubbly. Remove pizza from oven and allow it to cool slightly before slicing. You may garnish each slice with a dollop of sour cream and a sprinkle of chopped black olives.

You can vote for our pizza at https://www.facebook.com/HodgsonMillinc/app_197602066931325 - just look for the Southwest Chili Pizza on page 2!

Linking to:
Anything Goes Linky on http://bacontimewiththehungryhypo.blogspot.com/
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