Focus on food: December 27, 2008

Tortilla Pizza and Classic Pizza for New Years

Archive Recipes from Greg Morton

Ingredients:
6, 8, or 10" flour tortillas of your choice
Red Chile sauce
10 dried red chiles, de stemmed, de seeded
4 cups water
6 cloves garlic
1 tablespoons oregano
2 tablespoons salt
1 teaspoon sugar
corn flour to consistency

Directions:
In a heavy saucepan, steam the peppers for 15 minutes with 1 cup of the water.

Add the rest of the ingredients and simmer for an additional 20 minutes.

Puree in the saucepan. Add corn flour 1 tablespoon at a time while pureeing until thickened to be able to coat the spoon.

Do not over thicken.

Greg's Classic Pizza

Ingredients:
• 3 dough balls rolled thin, placed on pizza plates or cookie sheets that have been liberally sprinkled with corn meal (not flour). Use you favorite dough recipe or pre-made dough balls. Thickness and size of pie depends on your preference. Thinner is better to me.
• 1 cup chopped clams
• 1 cup chopped garlic
• Assorted grilled vegetables: asparagus, red pepper, onion, zucchini, broccoli, etc,
• 1 cup pre-sliced pepperoni
• 2 cups sliced mushrooms, lightly tossed in olive oil
• 4 cups shredded cheddar
• 2 cups shredded mozzarella
• 1 cup Italian hard cheese (parmesan, romano, etc)
• 2 tablespoons oregano
• 1 40 oz can chopped, seeded, peeled tomatoes, drained, with 1/3 cup olive oil stirred in.

Directions:
• Clam: Brush dough with olive oil, sprinkle with clams and garlic, sprinkle lightly with cheddar & mozzarella, then oregano, then parmesan.

• Grilled Vegetable: Brush tomato evenly on dough, less is more, then cheddar, mozzarella, then your vegetables, then garlic, oregano, and parmesan.

• Pepperoni & Mushroom: Tomato and cheese the same way, then pepperoni, mushrooms, garlic, oregano and parmesan.

• For all pizzas: When applying any of the ingredients please make sure to start at the outer edge and work towards the middle. This will insure a delicious pizza all the way around that's not overly heavy in the middle and excessively crusty on the outside. When baking, it is important to check the bottom as well as the top of the pie. The bottom should be a nice brown - more than golden but not burned.