Pizza Recipes

2 1/2 teaspoons active dry yeast

1/2 teaspoon sugar

3 tablespoons peanut oil

2 1/3 cups all-purpose flour

2/3 cup cornmeal plus additional for sprinkling pizza pan

1 teaspoon salt

1/2 teaspoon ground cumin

For sauce

1 1/2 pound fresh tomatillos, husks discarded

1 small onion, sliced thin

2 garlic cloves, sliced thin

2 tablespoons peanut oil

1/4 cup packed fresh coriander sprigs, washed, dried, and chopped

1 tablespoon fresh lime juice

1 pound fresh chorizo, casings discarded

1 1/2 cup grated mexican blend cheese or Cheddar

2 fresh poblano chilies, roasted and cut into thin strips

2 scallions, sliced thin

1/4 cup thinly sliced drained pimento-stuffed green olives

1/4 cup cooked black beans, rinsed if canned

Directions:

Make dough: In a small saucepan heat 1/2 cup water to 110°F. and transfer to a large bowl. Stir in

yeast and sugar and let stand 5 minutes, or until foamy. Stir in remaining water and dough

ingredients to form a dough and on a lightly floured surface knead until smooth and elastic, about

0 minutes.

Put dough in a lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm

place until doubled in bulk, about 1 hour. (Alternatively, let dough rise, covered loosely, in

refrigerator overnight, or until doubled in bulk.)

Make sauce: In a 4-quart saucepan of boiling water blanch tomatillos 1 minute and drain in a

colander. Cut each tomatillo into 8 wedges. In a large heavy skillet cook onion and garlic in oil

over moderate heat, stirring occasionally, until onion is pale golden. Add tomatillos and cook over

moderate heat, stirring occasionally, until tomatillos are softened and mixture is reduced to about

1/4 cups. Cool mixture slightly and in a food processor purée until smooth. Transfer sauce to a

bowl and stir in coriander, lime juice, and salt to taste.

In a large heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps,

until cooked through and browned. Transfer sausage with a slotted spoon to paper towels to

drain. Preheat oven to 525°F. and adjust oven rack on top shelf. Sprinkle a 16-inch perforated

pizza pan with additonal cornmeal. Punch down dough and on a lightly floured work surface with

a floured rolling pin roll out into a 17-inch circle. Fit dough into pan, forming an edge, and bake 5