MEXGROCER'S FEATURED RECIPES
Specially chosen recipes to make the best authentic Mexican food. You'll be a master of Mexican food in no time with these recipes!
Featured Recipes
Thin-crust Margherita Cholula Pizza
By Cholula
Origianlly shared on National Pizza Day, put a Mexican twist on a traditional margherita pizza with Cholula Hot Sauce.Ingredients:
- For the Crust:
- 545g flour, plus extra for dusting
- 2¼ tsp salt
- 1 tsp active dry yeast
- 2 tsp sugar
- 355ml water
- For the Pizza:
- 400g whole Italian tomatoes, peeled
- 120ml Cholula Original Hot Sauce
- 340g mozzarella cheese
- 6 tbsp extra virgin olive oil
- 24 basil leaves
- 2 tsp olive oil
Recipe:
- To make the Dough:
- Combine the flour, salt, yeast, and sugar in the bowl of a stand mixer with a dough hook attachment and mix.
- Add water and knead on a low speed until no dry flour remains. Allow the mixture to rest for 10 minutes.
- Place the dough in zip-lock backs and refrigerate for a minimum of 8 hours, but 24 hours is recommended.
- Place the dough on a floured surface and dust it with additional flour. Split it into 6 even pieces and shape each into a ball.
- Place each ball in a bowl, cover, and let rise for 2 hours at room temperature.
- To make the Sauce, break up the tomatoes and add to a blender with ½ teaspoons alt and the Cholula Original Hot Sauce, and blend until smooth.
- To make the Pizza:
- Cut the mozzarella into ½ inch chunks and place between 2 layers of paper towels to blot for 10 minutes.
- Stretch one ball of dough into a circle, about 8-10 inches in diameter, keeping the outer edges slightly thicker.
- Preheat the grill to high and dust a 12-inch oven-proof skillet with flour. Place skillet in the grill for 3 minutes.
- Transfer the dough to the heated skillet, and spread 2 tablespoons of sauce across the surface. Evenly place pieces of cheese and basil leave on top. Sprinkle with olive oil.
- Grill the pizza for 1-4 minutes until the crust begins to blister.
- If you want more char on your crust, transfer the skillet to the stovetop and cook until the bottom darkens slightly.
- Serve in slices, drizzled with Cholula Original Hot Sauce for maximum flavour.
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