Thursday, August 20, 2009
Carne Asada Pizza
As I have mentioned in previous posts, I love pizza. I am serious. I love it. Pizza is definitely one of my favorite foods. Please don't make me pick just one favorite food though; I have a love affair with eating.
Anyway, one of my favorite restaurant pizzas is CPK's (that's California Pizza Kitchen for the uninitiated) carne asada pizza. It is tangy, and asada-y, and fresh tomato-y, on a pizza crust. YUM. I recently bought several pounds of marinated carne asada from the local Mexican market, and after bbqing it for dinner one night, we still had several pieces left. I was planning on wrapping them up in tortillas with beans and rice and calling it a night, but then I remembered how much I love CPK's carne asada pizza.
So I made my own. The husband's verdict: Better than CPK and his favorite homemade pizza so far. Looks like we have a winner, everyone.
Better than CPK Carne Asada Pizza
• pizza dough
• 1 small can salsa verde
• 1 tomato, diced
• 2 cups mozzarella cheese, shredded
• 1-2 cups cooked/pre-marinated carne asada, cut into bite-sized pieces
Pre-heat your oven, with the pizza stone inside, to 550*.
Sprinkle cornmeal on a sheet of parchment paper. Stretch out your hunk of pizza dough until it is the desired shape and size. We like thin crust pizza, so I stretch mine until it is about to rip. Make sure you stretch out the edges too, or you will have very thick crust.
Spread the salsa verde on the dough, leaving about 1/4-1/2" around the edges uncovered (this will be the crust).
Cover the salsa with shredded cheese and top with the carne asada and tomato.
Cook for 8-10 minutes, or until the cheese is golden and bubbly.