New York-Style Pizza with a Latin American Twist

Ingredients

While the original New York-style pizza is known for its thin and crispy crust, this Latin American adaptation adds a touch of spice and a variety of unique toppings to elevate the flavor profile. The traditional tomato sauce is replaced with a zesty salsa, and classic toppings are swapped for Latin American favorites like chorizo, plantains, and queso fresco. We alse have the original recipe for New York-Style Pizza, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 cup (250g) salsa 1 cup (250g) salsa
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (75g) cooked chorizo, sliced 1/2 cup (75g) cooked chorizo, sliced
• 1/2 cup (75g) ripe plantains, thinly sliced 1/2 cup (75g) ripe plantains, thinly sliced
• 1/4 cup (30g) queso fresco, crumbled 1/4 cup (30g) queso fresco, crumbled
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 40g (5g sugars)
• Protein: 14g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water and olive oil. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
3. 3.
   Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.
4. 4.
   Punch down the dough and divide it into two equal portions. Roll out each portion into a thin circle.
5. 5.
   Place the rolled-out dough on a baking sheet or preheated pizza stone. Spread salsa evenly over the dough, leaving a small border for the crust.
6. 6.
   Sprinkle shredded mozzarella cheese over the salsa. Top with sliced chorizo, plantains, and crumbled queso fresco.
7. 7.
   Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
8. 8.
   Remove from the oven and garnish with fresh cilantro leaves. Slice and serve hot.

Treat your ingredients with care...

• Chorizo — Cook the chorizo before slicing and using it as a pizza topping to ensure it is fully cooked and releases its delicious flavors.
• Plantains — Choose ripe plantains with yellow skin for a slightly sweet taste. If they are too green, they will be starchy and less flavorful.
• Queso fresco — Crumble the queso fresco just before using it to preserve its texture and prevent it from melting too much in the oven.

Tips & Tricks

• For an extra kick of heat, add sliced jalapenos or sprinkle some crushed red pepper flakes on top of the pizza before baking.
• Experiment with different Latin American toppings such as black beans, corn, or avocado to customize your pizza.
• If you prefer a thinner crust, roll the dough out even thinner or use a rolling pin to stretch it further.
• To achieve a crispier crust, preheat your baking sheet or pizza stone before placing the rolled-out dough on it.
• Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Serve the Salsa-infused New York-Style Pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or share it as an appetizer during gatherings. Pair it with a fresh green salad to balance the flavors.

Presentation advice

To enhance the presentation, sprinkle some additional crumbled queso fresco and fresh cilantro leaves on top of the pizza before serving. The vibrant colors of the salsa, chorizo, and plantains will make the pizza visually appealing.