Homemade Southwest-Style Pizza
Today we’re making homemade pizza with a southwest twist, with chipotle sauce, black beans, roasted poblano, jalapenos, chorizo and corn. Here is the recipe.
Who doesn’t love pizza? I’m sure there are a few people out there who don’t,and hey, not judging or anything, but for me, pizza is one of life’s greatest gifts. It’s hard not to love a crispy crust topped with all sorts of tasty toppings, all smothered in melty cheese. Pizza just might be my spirit animal.
The thing with pizza is, there are nearly infinite variations, as you can top it off with pretty much anything you want. We’re pretty HUGE on a good sausage pizza, particularly with Chicago style spicy Italian sausage. I usually ask for jalapenos and garlic as well, but we go for spinach, pepperoni, and YES, I DO love pineapple on my pizza.
Come at me! One of my favorite combinations is pineapple, pepperoni and jalapeno. Give it a try, I dare you. You will thank me for it.
AND, there is the sauce to consider. Not only can you vary up the standard tomato sauce, but you don’t even have to use tomato sauce at all.
Like this particular pizza. We’re using zesty chipotle sauce for a pizza that may as well have been born in the Southwest U.S.
You’ll love making pizzas at home in your jammies because you can top it with whatever you’re in the mood for.
If you don’t want to spend the time making pizza crust, you can easily use a pre-made crust, or try this out on thick cut French bread. I won’t turn pizza bread away. No way!
The toppings include cooked spicy chorizo, onion, black beans, corn, sliced jalapeno peppers, roasted poblano peppers, and a mixture of shredded cheeses. In a nutshell, you’ll roll out your pizza dough into a 12 inch round, then spread out the chipotle sauce. Make it nice and saucy.
Top the whole thing off with your topping ingredients and bake it for 15 minutes at 400 degrees. That’s it! Go to town!
You’ll enjoy the combo and will revel in the fact that you just made a pizza that you really can’t get anywhere else, at least anywhere that I have been, most certainly not in the Chicago area, one of the most pizza obsessed places in the world.
This is great for a quick weeknight dinner, a weekend movie night, or consider it for your next gameday get together. Watch it disappear. Make a couple, just in case.
I hope you like it! Let me know how your homemade southwest-style pizza turns out. Enjoy!
- 2 1/2 teaspoons active dry yeast
- 1/2 cup warm water
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 1/2 cups all-purpose flour
- 1 cup chipotle sauce
- 6 ounces cooked chorizo
- ½ small onion chopped
- ½ cup black beans
- ½ cup corn
- 1 small jalapeno pepper sliced
- 1 roasted poblano pepper sliced
- 1.5 cups shredded white and yellow cheeses I used Monterrey Jack and Cheddar
Add the water to a bowl and stir in the yeast until it is dissolved. Stir in sugar, salt and oil.
Add the flour and hand mix until a dough ball forms. Knead it a couple of minutes. If it feels too sticky, add a bit more flour.
Lightly grease a bowl, add the dough, and roll it around to grease all sides of it. Cover and let rise on your counter about 30 minutes. It should double in size.
Roll the dough into a 12-inch round. Hand form the edges for the outer crust.
Heat oven to 400 degrees.
First, spread out the chipotle sauce, then all of your toppings. Finish with the shredded cheeses.
Bake for 15 minutes, or until the crust is nice and crispy.
Cool slightly, then slice and serve.