Meatless Monday: Huevos rancheros pizza
Craving pizza with a twist? Try this Mexican-inspired pizza with eggs bakes into it. Start with a cornmeal crust and top with beans, onions, chiles, tomatoes, eggs, and cheese.
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Typically, many yeast dough recipes begin by proofing the yeast. Proofing is simply a process of dissolving the yeast in lukewarm water. After a few minutes, the yeast should begin to foam, proving that it is alive and ready to work its leavening magic. If the yeast doesn’t foam, it’s time to buy some new yeast. The magic temperature for proofing yeast is somewhere between 110-115 degrees F. To assure you’ve got the right temperature, it’s helpful to use an instant-read thermometer. I usually stick the thermometer in hot water from the tap, then wait until it reduces to the right range before adding the yeast.Skip to next paragraph
The Gourmand Mom
Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.
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Yeast doughs rise best in a draft-free area, on the warmer side of room temperature (around 70 degrees F). If your house is chillier than that, allow extra time for rising. If time is an issue, I sometimes find it helpful to preheat the oven for a bit, then place the bowl of rising dough on top of or near the oven. You don’t need to keep the oven on throughout the rise time; just long enough to release a little extra heat near the rising dough.
Lots of other interesting information about yeast can be found HERE.
Huevos Rancheros Pizza
2/3 cup vegetarian refried beans
1/3 cup taco sauce
2 cups shredded Mexican blend cheese
2-3 tablespoons red onion, finely diced
2-3 tablespoons green chile (fresh or canned), finely diced
5-6 grape tomatoes, thinly sliced
Additional taco sauce or hot sauce for drizzling (optional)
Cornmeal Pizza Dough (recipe from www.marthastewart.com)
Not doing Meatless Monday? Try adding 1/3 cup chopped chorizo
Preheat oven to 450 degrees F.
Prepare the cornmeal pizza dough according to the recipe found HERE, except do not divide the dough into smaller portions. Roll the entire dough into one large (approximately 12-inch) crust. Transfer the rolled dough to a baking sheet, which has been sprinkled with a bit of cornmeal.
Spread the refried beans onto the crust, leaving a 1/2 to 1-inch lip around the edge. Drizzle the taco sauce over the beans. Scatter about 1/2 of the cheese over the sauce, then sprinkle with the onion, chile, tomatoes, and chorizo, if using. Scatter with the remaining cheese.
Use your fingers to create three shallow wells in the pizza toppings. Carefully crack an egg into each well.
Bake for approximately 15 minutes, until the toppings are hot and melty and the eggs are cooked to your desired doneness.
*Be aware that the egg whites and yolks will maintain a bright, glossy appearance as they bake. In this case, touching the eggs to check for doneness is a more reliable indicator than their appearance. (I made the mistake of relying on appearance and cooked my eggs past the cooked white/runny yolk I was aiming for. The yolks in the photos with this post are actually fully cooked, even though they appear runny.)
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Related post on The Gourmand Mom: Barbecue Bacon Mango Pizza
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