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Mexicana pizza

Name: Mexicana pizza
Ingredients: Basic pizza dough for 10 pizzas 1200 g flour type 00 suitable for pizza 700 g water 30 g salt 14 g dry yeast Topping 400 g Ardo Grilled Mexicana corn 300 g Ardo Sweet potato purée 250 g Ardo Mexican-style herb mix 150 g Ardo Green pepper strips 400 g grated cheddar 300 g chicken breast 100 ml cream Some nachos Coriander Olive oil Salt and pepper

Ingredients

Basic pizza dough for 10 pizzas

1200 g flour type 00 suitable for pizza
700 g water
30 g salt
14 g dry yeast

Topping

400 g Ardo Grilled Mexicana corn
300 g Ardo Sweet potato purée
250 g Ardo Mexican-style herb mix
150 g Ardo Green pepper strips
400 g grated cheddar
300 g chicken breast
100 ml cream
Some nachos
Coriander
Olive oil
Salt and pepper

Allergens

Gluten, Milk

Preparation

Knead the dough ingredients into an elastic mixture. Allow to rise until the volume has doubled. Divide into 10 sections and make balls. Allow to rise again. Form a thin base (without a rolling pin).
Bring the cream to the boil together with half of the Mexican-style herb mix. Add the defrosted sweet potato purée and season with salt and pepper.
Cut the chicken into cubes and fry in olive oil together with the rest of the Mexican-style herb mix.
Spread the pizza base with the sweet potato purée and top with the chicken, roasted Mexicana corn and the green pepper strips.
Bake the pizza in a hot oven on a fireproof stone.
Finish with some nachos and a sprig of coriander.

Mexicana pizza

Ingredients

Allergens

Preparation

Ardo products used in this recipe

Green pepper strips

Sweet potato mash (portions)

Roasted corn mexicana

Herb mix alla Mexicana

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