- Taken out of the oven: September 19 2010
- - stored in: RecipesMains
This recipe has been slightly adapted from Thomasina Miers's Tlayudas (Oaxacan pizzas) in her book Mexican Food Made Simple, which seems to be everywhere you look right now. I've always loved Mexican food, but it can be a tad too unsophisticated in it's fast food form and not that impressive when you are inviting people to dinner. I love fajitas like most people, but I wouldn't make them for guests unless they were very, very close friends or family and I was feeling particularly lazy. My Best Food Friend (BFF) and I have taken to holding 'cookbook nights' where we cook a recipe from a favourite tome (new or old) and have a chat about all things food related. We often divert onto completely unrelated topics as you might expect, but mostly we focus on food. On our most recent meeting, I made this recipe which contains a number of individual elements that have to be prepared in advance. I was hugely impressed by it's complexity of flavours. The first couple of pizzas were rather 'experimental' shall we say, but by the third I was in full swing. It's a shame my poor BFF ended up with the first one - such a bad hostess. The book is fabulous by the way and I have produced quite a few successful meals from it. If you love Mexican food with a twist and want to be inspired again by this tasty cuisine, you might want to give this a go.
- Serves 4. Cooking time 15 minutes.
- 1 large bag of Baby Spinach
- small knob of Butter
- Salt and Black pepper to taste
- olive oil
- 4 Tortillas
- 4 heaped tbsps Guacamole - bought or homemade
- 2 balls of mozzarella
- 80g Pecorino or mature Cheddar Cheese, grated
- 300g cooked Chicken, shredded
- 8 sun blushed Tomatoes
- 2 tbsps fresh herbs, chopped
- 2 handfuls of Rocket
- Wash and drain the spinach. Heat a large pan, add the butter and then the spinach and cook for a few minutes until the spinach has wilted. Remove from the pan, squeeze out any excess juices and season with salt, pepper and a little olive oil.
- Heat a large frying pan or griddle pan big enough to hold the tortilla flat. Put one tortilla in the pan and sprinkle or spray with a tiny bit of water to gently heat it. Once slightly crisp, turn it over.
- Spread a layer of guacamole onto the tortilla, followed by some grated mozzarella and a quarter of the rest of the ingredients. When the outer side of the tortilla is crisp and the mozzarella has begun to melt, fold the pizza over so it looks a little like an open calzone.
- Slide onto a plate and slice into pieces or whole as you wish.
- Thomasina recommends you serve this with her hot habanaro salsa or roast tomato sauce, both of which are in her cookbook. I simply roasted some cherry tomatoes with a little salt, pepper, dried red chilli flakes & sugar for about 45 mins to an hour, adding a little balsamic vinegar towards the end. This worked very nicely too.
- As I mentioned there are several elements to this recipe if you want to do everything from scratch including the cooking of the chicken, making of the guacamole as well as the roast tomato sauce. Of course if you are short on time, you can buy all of these things. I made this on a Tuesday night and it was a bit chaotic to get all of the preparation done. I'd suggest cheating on ingredients during the week and doing it all from scratch at the weekend. It tastes gorgeous if everything is homemade as you would expect.
- Variations suggested by Thomasina include adding grilled chorizo, strips of skirt steak, fish or grilled seasonal vegetables - courgettes stand out a mile as the perfect example to me. I'm going to try the chorizo and courgette mix soon.
Apologies for the lack of photos right now. I will make this again soon and get some up. In the meantime, if you are already inspired you can buy the book from Amazon.
Watch this video for another tantalising recipe for Pancakes with Caramelised Pecans & Salted Caramel Sauce.