RECIPES

Oaxacan in the Motor City Pizza

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INGREDIENTS:

275g prepared pizza dough
2 ounces Real California Oaxaca cheese, torn into strings
2 ounces shredded Real California Mozzarella cheese
2 ounces shredded Real California asadero cheese
2 ounces crumbled Real California panela cheese
3 ounces Oaxaca-style pork chorizo
1 ounce pickled red onions
1 ounce pickled sliced jalapeño peppers
1 ounce sliced scallions
Fresh cilantro sprigs, as needed
1 ounce pickled jalapeño-infused agave
Maldon salt, as needed

PER ORDER:

Makes 1 pizza

DIRECTIONS:

Press dough into 8×10-inch Detroit-style pizza pan and set aside at room temperature until risen by 2/3, 1-1/2 to 2 hours.

Preheat oven to 500°F. Top dough with Oaxaca cheese, leaving a border. Top with mozzarella, asadero, and panela cheeses to edges of pan (to help make the “frico,” a hallmark of Detroit-style pizza). Top with chorizo, pickled onions, and pickled jalapeño, again leaving a border, and bake 12-15 minutes, rotating as needed. Use a towel and scraper to release pizza onto wire rack. Cut into 4 squares and top with scallions, cilantro, agave, and salt.

Recipe courtesy of Chef Ryan Ososky, Dtown Pizzeria, Los Angeles, Calif.

Finalist, Cal-Mex Category, Real California Pizza Contest, 2022

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