A corn flour crust with enchilada sauce and plenty of crumbly cotija cheese.
I make grilled pizza often. And I’ve had this idea for Mexican flavors on a pizza for a long time. I wanted the crust to include corn flour, but I was concerned that it wouldn’t rise at all considering corn flour doesn’t have any gluten in it. I started by making my pizza crust recipe and replacing almost half the flour with corn flour. I let it rise for longer at room temperature. It didn’t rise as much as the full all purpose flour recipe, so I’m calling it a flatbread, but it did rise! The rest of the work is just prepping all the toppings. I used canned enchilada sauce but homemade would be great as well.
I used a mix of mushrooms and walnuts that were sautéed in seasonings as the main topping for this flatbread. Mushrooms have a lot of great health benefits. In the book Mushrooms as Functional Foods, Peter Cheung highlights how mushrooms are not only good to eat but also have been shown to have positive medicinal qualities. “This new class of compounds, termed mushroom nutriceuticals (Chang and Buswell, 1996), are extractable from either the mushroom mycelium or fruiting body…It has been shown that constant intake of either mushrooms or mushroom nutriceuticals (dietary supplements) can make people fitter and healthier” (3). Not only are mushrooms good for the human body but they are also good for the environment, “mushroom cultivation can also help to convert agricultural and forest wastes into useful matter and reduce pollution in the environment” (Cheung 3). I used button mushrooms for this recipe but there are so many different kinds of mushrooms to experiment with! Hope you enjoy this one.
Makes 2 medium flatbreads
For the dough: *I like to make the dough the day before. If you are making it the day of use 2 tsp of yeast*
3 cups all purpose flour
2 cups corn flour
1 ⅔ cup hot water
¼ cup olive oil
2 tsp salt
1 tsp instant yeast*
For the flatbread:
8 button mushrooms, stems removed
½ cup walnuts
¼ tsp cumin
¼ tsp garlic powder
⅛ tsp cinnamon
⅛ tsp cardamom
⅛ tsp paprika
⅛ tsp cayenne pepper
Salt and pepper to taste
1 tsp olive oil
5 oz enchilada sauce
⅓ cup onion
¼ cup mozzarella
½ cup cotija (or more)
Cilantro for garnish
1. Make the dough. Day before method: add hot water yeast and oil to a bowl or the bowl of a stand mixer. Allow to sit for 5 minutes for the yeast to get bubbly. Add the all purpose flour, corn flour and salt. Turn the mixer on medium and mix until the dough comes together. Once it has, knead for 5 minutes at medium speed. Can do the same thing on the countertop, kneading by hand for at least 5 minutes. Split the dough in half and form into rounds. Place in an oiled bowl and leave covered in a warm place for at least 1 hour. Place in an airtight container in the refrigerator until the next day.
2. Day of method: proceed with all the same steps. After the dough has risen for 1 hour continue with the recipe.
3. Prep the toppings. Chop the button mushrooms and the walnuts. Set a sautée pan over medium heat with 1 tsp olive oil. Add the mushrooms and walnuts and stir to coat in oil. Add all the spices and season with salt and pepper to taste. Cook until fragrant and all the spices are incorporated for 3-5 minutes. Chop the onion and cilantro. Shred the mozzarella.
4. Turn on your oven to 500 degrees Fahrenheit or your grill on high. I always make my pizza/flatbread on the grill because it is faster but the oven works just as well. If you are doing the oven method, place your baking sheets in the oven as it warms to 500 degrees.
5. Roll out your dough. Flour your countertop and the top of one the rounds of dough. Roll out to about ½ inch thick. Since this dough has a lot of corn flour it will break easily, so work delicately.
6. If you are making your flatbreads in the oven, place all the toppings on your flatbreads except the cilantro. Once the oven has reached 500 degrees, carefully put the flatbreads onto the hot baking sheets and bake for 13-15 minutes or until cooked through.
7. For the grill, put both of the flatbread dough on the grill and close. Allow to cook for 3-5 minutes. Flip the dough and turn the heat to medium low.
8. Top the flatbreads with the enchilada sauce, mozzarella, mushroom mix, onions and cotija. Close the grill and allow to cook for 3-5 minutes more.
9. Once the flatbreads are finished cooking, allow to cool slightly before slicing. Top with more cotija and cilantro.
K., Cheung Peter C. Mushrooms as Functional Foods. John Wiley & Sons, 2008.