I was shocked today to not be able to find a Chile Relleno Pizza recipe on Google. How can that be? I thought you could find anything on the net. I gave up looking and got in the kitchen and created my own. It came out great. The eggs were a nice consistency, firmed up well. (Click on the images to enlarge, then hit your back button to come back)
Here is the Pizza Dough Recipe that I enjoy most. The cornmeal gives it a nice bite.
1 Packet of Yeast
1 Cup of 100-110 degree temp Water
Soften yeast in water, let sit.
In a bowl, mix:
2 Cups Flour
1/2 Cup Cornmeal
1/2 Cup flour for Kneading.
3/4 Teaspoon Salt
2 Tablespoons Olive Oil
Add Yeast. Stir and knead all for 4-6 Minutes. Place in a greased bowl and let rise in a warm place for about 30-45 minutes. Punch down and let rise again, or start rolling it out.
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- Roll out your dough thin and form a crust to hold the egg mixture in.
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- Crack 3 eggs in a bowl with salt, pepper and 1 cup milk.
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- In a small jar, mix 1/2 cup milk & 2 tablespoons flour, shake well getting all the lumps out, then add to egg mixture & blend well.
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- Add two cans of diced green chilies (drained), OR use whole if you like.
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- Add one ball of mozzarella cheese. Can substitute monterey jack or mexican cheese.
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- Carefully pour the egg mixture over the chilies and cheese.
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- Add Green Onions
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- Put in a preheated 400 degree oven, on a stone preferrably. I had a cave in on one of the sides, will make the crust a little thicker next time.
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- Cook until nice and brown and bubbly, approx. 15-20 minutes. Egg mixture should be firm and not mushy.
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- The finished product. Egg mixture firm, thin crust. Yum!
All in all a success. Anyone looking to improve on my first run, would love to hear your results! What I would do differently, is better crust, more salt on the toppings and I dunno, maybe olives =).
(1 votes, average: 4.00 out of 5)
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