Choriqueso pizza sandwich
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Instructions for 1 pizza sandwich with enough dough for 4 more sandwiches
20 minutes
30 minutes
2 hours and 50 minutes
Ingredients:
Pizza dough- 450 grams bread flour (3 3/4 cups or all-purpose flour)
- 12 grams sugar (1 tablespoon)
- 11 grams salt (2 teaspoons)
- 3 grams instant yeast (1 teaspoon)
- 284 grams water (1 1/4 cups)
- 12 grams vegetable oil (1 tablespoon)
- 4 to 6 ounces chorizo
- 2 teaspoons olive oil
- 1⁄4 cup chopped white or yellow onion
- 1⁄4 cup shredded chihuahua or mozzarella cheese
- 1 ball of pizza dough (from above)
- 3 or 4 tablespoons refried black beans or black bean spread
- choriqueso (from above)
- 3 to 4 slices of avocado
- 1 teaspoon chopped cilantro (garnish - optional)
Directions:
Make the dough: combine all ingredients in your stand mixer and using the dough hook knead for 6 to 8 minutes or until a smooth dough forms. You can do this by hand as well, just stir to combine everything and knead on a surface for about 8 minutes until you have a smooth dough.
Shape the dough into a ball and place it in a lightly oiled sealed container in your fridge for 1 hour. After an hour, divide the dough into 4 or 5 equal-sized pieces. If you shape it into 4 pieces, the sandwiches will be considerably larger. Shape all your dough pieces into balls and place them in a sealed container in the fridge until ready to use. The dough will work after being in the fridge for up to 5 days.
If you're cooking immediately, leave a dough ball on the counter while you get the chorizo and onions ready.
Choriqueso and onions: preheat your oven to 450 F (230). If you have a pizza stone or pizza steel add it to the oven. Otherwise, place a sheet pan in the oven to heat up while the oven preheats.
While the oven is preheating add 2 teaspoons of olive oil to a large pan over medium heat.
When the oil is shimmering, add the diced onions and cook for 4 to 5 minutes.
Once the onions have cooked a little bit, remove the chorizo from its casing and add it to the pan with the onions. Cook the chorizo for 5 or 6 minutes, stirring often and breaking the meat into smaller pieces.
After 5 or 6 minutes add the shredded cheese and turn the heat under the pan down to low. Move your pile of chorizo and cheese to the edge of the pan so that it stays warm while you finish the dough baking.
Dough baking: shape one dough ball on the counter with your hands into a circle around 7 inches in diameter. If you chose to make 4 dough balls instead of 5, you should shoot for 9 to 10 inches in diameter.
Once you have a circle, add 2 teaspoons of olive oil to the dough and spread it all around evenly across the top of the dough. Fold it into a semicircle and place it on a piece of parchment paper. The oil helps keep the folded-over part from sticking to itself. This allows you to open it up when fully cooked.
Carefully with a spatula or your hands, transfer the dough on parchment into the oven on top of the pizza stone/steel or hot sheet pan.
Cook for 4 to 5 minutes or until the top of the dough is getting puffy and the folded-over part is starting to separate. At this point the dough should be finished baking, but I suggest turning off the oven and turning on the broiler for 2 to 3 minutes to brown the top. Just be careful and don't walk away because it will burn quickly under the broiler. Pull it out when it looks dark enough for your tastes.
Remove the cooked dough to a rack or plate to cool and get ready to sandwich.
Sandwich assembly: open the folded pizza dough and spread black beans on the bottom inside of the dough.
Top the beans with the choriqueso mixture and then cover that with avocado slices and cilantro garnish. Serve and enjoy.
