Description
Piñón Pizza – A pizza with all the toppings used in preparing a traditional Piñón. The dough is soft inside with a golden outer crispy crust along with melted Gouda cheese, covering all the delicious toppings.
Scale
Ingredients
Yeast Mixture:
- 1 cup warm water (temperature between 100 to 110°F
- 1 tablespoon sugar
- 1 packet of Instant Yeast, measuring 2¼ teaspoons
- 1½ tablespoons Extra Virgin Olive Oil
Dough Mixture:
- 2½ cups of bread flour
- 1 teaspoon lite salt or to taste
Meat Mixture:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sofrito made with culantro
- 3 minced garlic cloves
- ¼ cup chopped onions
- 3 sprigs chopped cilantro
- 1 teaspoon of lite salt or to taste
- 1 pound ground turkey
Other Toppings:
- 1 ripe plantain, ends cut off, peeled and sliced into ½-inch diagonal slices
- 1 tablespoon margarine made with extra virgin olive oil
- 1 can (14.5 ounces) French Style Green Beans, drained
- 1½ pounds shredded Gouda Cheese
Instructions
- Dissolve sugar in warm water in a bowl, stirring with a spoon. Add packet of yeast and stir well. Cover bowl with towel and proof for 10 minutes.
- After proofing, gradually stir the olive oil into yeast mixture and set aside.
- Combine bread flour and salt into a bowl.
- Pour yeast mixture and bread flour mixture into a Stand Mixer bowl. Beat at the lowest speed for approximately 7 minutes or until there is no dough on the sides and bottom of mixing bowl.
- Place dough on lightly floured kitchen counter and form dough into a ball.
- Coat large bowl with olive oil and place dough into bowl. Cover with towel and proof for 30 minutes to an hour.
- Sauté all the ingredients except the ground turkey in a 10-inch skillet over medium heat for 3 to 5 minutes.
- Incorporate the ground turkey and stir until completely coated with the condiments. Cover skillet and cook over medium-low heat for 3 minutes.
- Stir meat mixture. However, limit the frequency of stirring because we want the meat to remain in chunks similar to Italian sausage. Continue cooking for 25 minutes, stirring occasionally.
- Cook plantain slices in a skillet with olive oil margarine over medium heat until golden brown on both sides.
- Remove cooked plantain slices from skillet and place on a cutting board. Cut them into small pieces and set aside.
- Preheat oven to 450°F and sprinkle cornmeal on top of 16-inch pizza pan to avoid the dough from sticking to surface.
- After proofing the dough, roll out dough on floured surface to measure the size of pizza pan. Fold dough in half and then again.
- Lift folded dough and place on top of pizza pan and unfold.
- Tuck under the excess dough around the outer edges of pan. Afterwards, apply pressure around the inside bottom edges to shape the outer crust.
- Brush tomato sauce on top of dough and layer completely with gouda cheese.
- Start adding the pizza toppings in layers, beginning with seasoned meat, cooked plantain chunks and string green beans.
- Continue layering the pizza with the remaining ingredients, starting with the cheese and ending with the string green beans.
- Insert in oven and bake for 15 minutes or until the cheese is completely melted and the dough is lightly brown around the edges.
- Serve warm and cut the pizza into 12 slices.
- Category: Pizza
- Method: Baking, Sautéing, Simmering
- Cuisine: Puerto Rican
Keywords: pizza, Piñón Pizza, Piñón