Big Tex's Hey, That's Not-Cho Pizza
Crust:
Sourdough starter
Flour
Salt
Olive Oli
Yeast
Combine all ingredients in a mixing bowl and stir together with a fork till it gets stiff then continue mixing with fingers till a good ball is formed. Cover the dough ball with Olive oil and a warm damp towel and allow to rise for 90 minutes. Punch down and allow to rise again for another 90 minutes then shape the dough on a bed of corn meal.
Pizza:
Refried Beans
Chili
Sharp Cheader
Tortilla chips
Lettuce
Tomatoes
Homemade Pickled Jalapenos
Sour Cream
On the nicely shapped dough layer Refried beans, chili and cover with sharp cheader cheese. Transfer to the preheated stone on a 500 to 600 degree grill woth some Mesquite chips smoking away. Cook for about 25 minutes. When done transfer to a cutting board and layer with Tortilla chips, Lettuce, tomatoes, Pickled Jalapenos and sour cream.
Serve with an Ice Cold Beer!
cheers,
RM
Crust:
Sourdough starter
Flour
Salt
Olive Oli
Yeast
Combine all ingredients in a mixing bowl and stir together with a fork till it gets stiff then continue mixing with fingers till a good ball is formed. Cover the dough ball with Olive oil and a warm damp towel and allow to rise for 90 minutes. Punch down and allow to rise again for another 90 minutes then shape the dough on a bed of corn meal.
Pizza:
Refried Beans
Chili
Sharp Cheader
Tortilla chips
Lettuce
Tomatoes
Homemade Pickled Jalapenos
Sour Cream
On the nicely shapped dough layer Refried beans, chili and cover with sharp cheader cheese. Transfer to the preheated stone on a 500 to 600 degree grill woth some Mesquite chips smoking away. Cook for about 25 minutes. When done transfer to a cutting board and layer with Tortilla chips, Lettuce, tomatoes, Pickled Jalapenos and sour cream.
Serve with an Ice Cold Beer!
cheers,
RM