It’s been a samba/salsa kinda week for me—both in the world of music (at a lively Latin jazz event at the Hollywood Bowl), and in the sweet and spicy notes of a perfect pizza recipe I conjured up in my kitchen!
Salsa’s are used to compliment fish, chicken, tortilla chips—I’ve even seen a recipe to scoop on top of vanilla ice cream—so, why not pizza? Besides, you simply cannot go wrong with anytopping on pizza. (Dining out this week, my husband had a nutella pizza topped with whipped cream and strawberries, and my pizza was topped with spicy tomato sauce, mussels, clams, calamari, and zucchini—they were both delicious!)
Hence, between the samba sounds of Sergio Mendes at the Hollywood Bowl and my jazzy pizza ensemble Monday night for dinner, ‘Salsa Fever’ is shakin’ at “Club Pollo.”
Ingredients (serves 4 to 6):
1 1-pound ball store-bought pizza dough, brought to room temperature
¼ cup all-purpose flour
2 tablespoons extra-virgin olive oil, plus more to drizzle
¼ cup freshly grated Pecorino Parmesan cheese
1 teaspoon dried oregano, crushed
1 small red onion, chopped
2 cup assortment of ripe cherry or grape tomatoes, halved
1½ cups fresh pineapple, cut into 1-inch pieces
1 teaspoon fresh mint, finely chopped
1 teaspoon fresh cilantro, finely chopped
6 ounces mozzarella cheese, broken into bite-size pieces
Freshly ground pepper
1 tablespoon fresh lime juice
Salt to taste
Preheat oven to 450 degrees F.
On a lightly floured work surface, roll out the dough into a 14-inch circle. Transfer to a baking sheet and lightly brush the dough with olive oil. Sprinkle with the Pecorino Romano cheese and crushed oregano. Evenly scatter the red onion, tomatoes, pineapple, mint, cilantro, and Mozzarella cheese on top of pizza dough. Season with a generous amount of freshly ground pepper.
Bake for 15 minutes, or until edges are golden brown and cheese is bubbling. Right before serving, drizzle with olive oil and lime juice, and season with salt to taste.