In Spanish there’s a saying that goes… “Lo prometido es deuda.” which translates to “what you promise, you owe”. And I promised you I was going to gather for you the recipe for the winning pizza from the 1st Devanand pizza festival. After much pleading and almost begging, Yazmín, the creator of the winning delicacy, agreed to share her recipe with me and all of you, KarmaFree Cooking avid fans.

This winning “chorizo” pizza… and please notice the word chorizo is in quotation marks… because when I tried this pizza initially I was immediately transported to those pizzas they served at the movie theaters back in the day when double features were the norm. Do you remember too??? Or maybe even those pizzas they served at Woolworth in Plaza las Americas when I was a little girl. All you Puertorros out there can relate, right???

I believe, the connection of flavors to those memories is what made this pizza the winning pie at the festival. Among the judges were my mom and she certainly had tasted those pizzas of yesteryears I mentioned you from Cine Astor, Cine Martí and Woolworth. And ever since that day I was intrigued how Yazmín could capture that chorizo flavor… because the “chorizo” was as greasy and tasty as I remembered it.

I thought it was made from “soyrizo”… but when I actually bought it and tasted it, the taste as too prominent of cumin and I knew that wasn’t the flavor I had tasted on that delicious winning pizza. I thought then it was some sort of textured soy protein, but no, it wasn’t the same texture. Until one day I asked Yazmín directly and she revealed the “secret” to her “chorizo” – – VEGGIE HOT DOGS!!!! Veggie Hot Dogs cooked and seasoned with annatto oil to give them that greasy red orangey color of those chorizo pizzas I remembered.

I will admit… I have eaten this recipe many times after that pizza festival, but I have never ever made it myself. Hey, if Yazmín is my friend and she volunteers to make this each and every time our Guruji wants to eat some pizza, why in the world would I bother making it myself??? But I can assure you that if you have any questions at all about making this, I will relay all your messages to her and gather you the appropriate answers. We could even do a Twitter party if you all are up to it…

Gayatri, who helped make this “chorizo” pizza with her mom, Yazmin

I hope you all like this pizza… as much as I, my mom and the rest of the Yoga Center do. I think I might just call Yazmín right now to see when she will make another one of these real soon. I am getting a craving!!!!

“CHORIZO” PIZZA

Makes 2 large pizzas or 4 individual pizzas

 2 ¼ cups of All Purpose Baking Flour GF (Bob’s Red Mill) sifted and some more to work the dough

1 ¼ cups oatmeal flour gluten-free, sifted

¼ cup gluten substitute from Orgran

6 ¾ tsp xanthan gum

1 ¾ tsp sea salt

3 ½ tsp olive oil

3 ½ tspsapple cider vinegar

2 ¼ soy milk, warm

3 ½ tbs dry yeast

3 ½ tbs brown sugar

3 ½ tsp garlic poder

1 ¾ dry oregano

3 packets of organic cheese, shredded

 

 

Tomato Sauce

6oz of organic tomato paste

3 cups of water

1 tbs annatto oil

Salt

Garlic powder

Italian Seasonings 

Vegetable bouillon cube (optional)

 

“Chorizo”

1 package of veggie hot dogs, finely grated

1 vegetable boullion cube

1 tbs water

Sea Salt

Garlic Powder

2-3 tbs annatto oil

1.  Mix the flours, gluten substitute, xanthan gum, salt, garlic powder and oregano.
2. In a glass jar mix gently the cup of warm milk, olive oil, sugar, vinegar and yeast. Allow to rest for about 5 minutes, or until you see the yeast start to bubble.
3. In a stand mixer with the hook attachment on #2 speed, add the remaining warm milk, the yeast mixture and slowly start adding the flour mixture. Once in a while, scrape the sides of the mixing bowl to make sure it’s all well incorporated.
4. Mix for a few minutes until you see the dough is getting elastic. Take the dough out of the mixer and transfer to a oiled glass bowl. Cover with plastic wrap and a towel. Place in a warm place in your kitchen for about 30 minutes to allow the dough to rise evenly.
5. While we wait for the dough to rise, we make the tomato sauce and the “chorizo”…
6. For the sauce, mix all the ingredients in a saucepan over medium heat. Mix together well and allow the vegetable bouillion cube to dissolve well, if using. Cook it for about 10-15 minutes until the sauce thickens. Set aside.
7. For the chorizo, in another saucepan add the water and vegetable bouillon cube and dissolve well over medium high heat.
8. Add the grated veggie hot dog and mix well.
9. Add the annatto oil and season with the salt and garlic powder. Mix well and cook over the stove for a few minutes until the mixture becomes a homogeneous saucy concoction. Set aside.
10. Pre-heat oven to 325F and grease two 16” pizza pans.
11. Divide the dough in half and knead with your hands using some extra flour trying to make a ball. Now, flatten out with your hands and a rolling pin until you can cover the pizza pan with the dough. Place on top of pan and create a border by folding the edges a bit.
12. Dock the center of the pizza dough with a fork. Brush extra olive oil over the dough.
13. Place the sauce over the dough. Place some of the chorizo mixture over the sauce and top with a generous amount fo shredded cheese.
14. Bake in oven for approximately 25 minutes, or until you see the cheese is melted and golden brown and the edges of dough are golden.

Tags: annatto, food, pizza, tomato, vegetarian, veggie hot dog