BBQ Pork Pizza on a Crisp Cornmeal Crust with Anaheim Peppers and Crumbled Tajo

Tangy mesquite BBQ sauce and well-marbled pieces of tender, pastured pork on a crunchy corn crust with onions, thinly sliced Anaheim peppers, crumbled Tajo and fresh cilantro.  A little bit Tex-Mex, a little bit San Francisco..

BBQ Pork Pizza on a Crisp Cornmeal Crust with Anaheim Peppers and Crumbled Tajo

Cotija comes in two primary versions. El Queso Cotija de Montaña or “grain cheese” is dry and firm, with little taste beyond salt (the cheese is usually several times saltier than typical cheese, traditionally for preservative reasons).   “Tajo Cheese” is a moister, fattier, and less salty version of the cheese that holds its shape when cut, with a flavor similar to Italian Parmesan and Greek Feta.

El Queso Cotija de Montaña is a seasonal cheese and is of limited production.  Cotija cheese is produced only during the months of July through October because the cows are fed only on the rich grass that grows naturally on the mountains during the raining season, giving the cheese its unique color and flavor.  Queso Cotija is an artisan cheese made by hand, thus every cheese has something unique.  This cheese usually comes in 17 kilogram cylinders with a creamy color crust;  it is a queso de montaña because the cheese makers live in the mountains as high as 1,700 meters (5,500 ft). -Wikipedia

4 thoughts on “BBQ Pork Pizza on a Crisp Cornmeal Crust with Anaheim Peppers and Crumbled Tajo

    1. Not quite, but perhaps you could adapt it?

      Cornmeal Pizza Crust [makes 2 7-inch crusts] (adapted from a recipe by Martha Stewart)

      1 teaspoon active dry yeast
      1/3 cups warm water
      3/4 cups sprouted wheat flour, plus more for work surface
      1/4 cup organic, stone-ground cornmeal, plus more for pizza stone
      1/2 teaspoon coarse sea salt
      1 tablespoon extra-virgin olive oil, plus more for bowl

      In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.

      Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.

      Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.

      Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cooked until light golden brown, about 10 minutes. Set aside to cool.

      Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes.

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