Best Salsa Verde Pizza With Goat Cheese And Chorizo Rick Bayless Recipes

Salsa Verde Pizza With Goat Cheese and Chorizo (Rick Bayless) image

Provided by flower7

Time 8h55m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces tomatillos, de-husked and rinsed (3 to 4 medium)
1 -2 serrano chili, stems removed
2 large garlic cloves, peeled
6 sprigs fresh cilantro or 6 sprigs parsley, roughly chopped
1/4 cup water
1/4 small white onion, finely chopped
salt, to taste
2 cups all-purpose flour (10 ounces)
1/4 teaspoon instant yeast
1 teaspoon salt
1/2 cup water, at room-temperature
1/3 cup beer (a light lager is good)
2 -3 tablespoons olive oil
4 ounces mexican chorizo sausage, casing removed and cooked thoroughly
1/2 small red onion, thinly sliced
4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
2 tablespoons romano cheese or 2 tablespoons parmesan cheese
cilantro or parsley, to garnish

Steps:

For the sauce: Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they'll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side.
Cool, then transfer everything to a blender, including all the juice that has accumulated. Add the cilantro or parsley and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
Rinse the onion under cold water, then drain well to remove excess moisture. Stir into the salsa and season with salt to taste, about 1/2 teaspoon.
For the crust: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours.
After the dough has raised, heat the oven to 500°F.
Generously oil a 13 x 18 rimmed baking sheet (a half sheet pan). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into a mostly even rectangle about 9 by 13 inches.
Spread on 2/3 cup roasted tomatillo salsa (save the rest for snacking later), leaving a 1-inch border around the outside. Scatter on the cooked chorizo, sliced red onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.
Sprinkle with queso anejo and cilantro or parsley leaves, cut in squares and serve.

Nutrition Facts : Calories 556.4, Fat 27.4, SaturatedFat 11.1, Cholesterol 47.4, Sodium 1085.1, Carbohydrate 55.1, Fiber 3.2, Sugar 3.8, Protein 20.5

Salsa Verde: Green Tomatillo Salsa (Rick Bayless) image

Provided by AmyZoe

Categories Sauces

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

5 -6 medium tomatillos, husked and rinsed
fresh hot green chili, to taste (2 serranos or 1 jalapeno, stemmed)
5 -6 sprigs fresh cilantro, roughly chopped (thick stems removed)
1/4 cup water
1/4 cup finely chopped onion
1/4 teaspoon salt (to taste)

Steps:

Roughly chop tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, and 1/4 cup water.
Process to a coarse puree, then scrape into a serving dish.
Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt.

Nutrition Facts : Calories 18.2, Fat 0.5, SaturatedFat 0.1, Sodium 147.9, Carbohydrate 3.5, Fiber 1.1, Sugar 2.1, Protein 0.6

Salsa-Baked Goat Cheese image

Provided by Rick Bayless

Yield Serves 4 to 6 as a nibble with tortilla chips, pita triangles, crackers or crispy toasts

Number Of Ingredients 5

1/4 cup pine nuts or coarsely chopped walnuts or pecans
1 4-ounce log goat cheese (there are flavored goat cheeses available, some of which can be good with the salsa, but think about the flavor combination before making your purchase)
1 3-ounce package cream cheese, softened
1 cup Roasted Jalapeño-Tomato Salsa
A tablespoon or so chopped fresh cilantro, for garnish

Steps:

1. Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others). Remove and slide them off into a medium-size bowl.
2. Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish (I like to use a decorative 9-inch pie pan) and form it into a 5-inch-diameter disk. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or a spread.