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Chili Lime Pizza




Source of Recipe


Food Girl


List of Ingredients




Quick pizza dough (recipe below)
125 ml (1/2 cup) tomato paste or tomato sauce
15 ml (1 tablespoon) dried oregano, or your favorite mix of dried Mexican spices*
225 grams (1/2 pound) mozzarella, shredded
15 to 30 ml (1 o 2 tablespoons) dried crushed red chilies
30 ml (2 tablespoons) olive oil
5 ml (1 teaspoon) freshly ground black pepper
2 to 4 key limes


Recipe



Preheat oven to 250 C. (500 F.)

Make pizza dough as below. Spread a thin layer of tomato paste on the rolled-out dough on a flat baking sheet. Sprinkle the dried oregano on the paste. Spread the cheese and then the dried chilies. Drizzle the olive oil on the cheese and then dust with the pepper. Place in oven for about 10 minutes or until the cheese is melted and the edges of the crust turn golden brown.

Take out the oven and squeeze the lime juice over the pizza and serve hot.

Pizza Dough:
250 ml (1 cup) warm water (not luke-warm, but like a hot bath)
10 ml (2 teaspoons) active dry yeast
5 ml (1 teaspoon sugar or honey)
500 ml (2 cups) all-purpose flour
30 ml (2 tablespoons) olive oil or canola oil
60 ml (1/4 cup) cornmeal, to dust the bottom of the crust

Stir the yeast and sugar into the warm water in a bowl. Wait for 5 or 10 minutes for the yeast to activate and floats to the top of the water, creating a spongy layer.

In a large bowl, or on a countertop, measure out the flour and make a small well in the center of the flour. Add the oil and the water-yeast mixture and quickly incorporate into the flour. The dough should be soft but not sticky. (If so, add flour by hand until the dough is no longer sticky.) If you were mixing the dough in a bowl, now turn it out onto a flat surface. Knead for about 5 minutes, using the heel of your hands, until the dough is smooth. Divide the dough in half.

Dust the countertop with the cornmeal. Roll out each half with rolling pin or just stretch it out with your hands until the dough is about 0.5 cm thick (less than 1/4-inch thick).

Making sure that the bottom of the dough is well coated with cornmeal, transfer the dough to flat baking sheets.