Charred Corn and Zucchini Mini Mexican Pizzas

Charred Corn and Zucchini Mini Mexican Pizzas

Inspired by La Gloria, San Antonio, Texas

Charred Corn and Zucchini Mini Mexican Pizzas | http://saltandwind.com While road tripping to Texas I found myself at La Gloria in San Antonio. They specialize in Mexican street food, so they make tons of tla...
Cuisine
Ingredients
13
Hands-On Time
15 minutes
Total Time
25 minutes
Yield
4 mini pizzas
Servings
2 to 4
Diet
Charred Corn and Zucchini Mini Mexican Pizzas | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Dinner, Lunch, Main, Snack
Cuisine
American
Ingredients
13
Hands-On Time
15 minutes
Total Time
25 minutes
Yield
4 mini pizzas
Servings
2 to 4
Diet
Vegetarian
Charred Corn and Zucchini Mini Mexican Pizzas | http://saltandwind.com

While road tripping to Texas I found myself at La Gloria in San Antonio. They specialize in Mexican street food, so they make tons of tlayudas aka the king of Oaxacan street food. Or, as anyone who's been to a TexMex restaurant calls it: Mexican Pizza. Ok, tlayuda isn’t a pizza but a traditional Oaxacan street food, made by charring a handmade tortilla over a comal, smothering it with refried beans, piling it with cabbage, then topping it with garnishes from tomatoes and avocados to cecina.

But who has a comal? And, for the record, when you look at a tlayuda, it kinda resembles a pizza, no? La Gloria's tlayuda was traditional but it just wasn't that exciting to me. So, having first tried it in TexMex country, I decided to mix it up CalMex style and make a Mexican pizza that's individual-sized, lightened, and summer-ified. At best this is barely reminiscent of a traditional tlayuda but after trying it, I think you'll agree that categorization is overrated.

Ingredients

  • 4 (4-inch) flour or whole wheat tortillas
  • canola, grapeseed, or coconut oil
  • 1/2 medium red onion

    finely chopped

  • 3 garlic cloves

    finely chopped

  • 1 medium poblano chile

    trimmed, seeded, and roughly chopped

  • 4 baby zucchini

    ends trimmed and thinly sliced

  • kosher salt and Freshly ground black pepper
  • About 2/3 cup refried black beans
  • Crumbled feta or Cotija cheese

    for garnish

  • 1 corn cob

    (optional)

  • salsa verde

    for garnish

  • firm-ripe avocado

    for garnish

  • cilantro leaves

    for garnish

Instructions

Heat oven to 450°F and arrange a rack in the middle. Brush tortilas on both sides with a bit of the oil then toast until just golden brown, about 5 minutes. Meanwhile, add enough oil to a nonstick large skillet to coat the bottom then heat over medium-high heat. 

When the oil shimmers, add the onion, stir, season with salt and freshly ground black pepper and cook until soft, about 3 to 5 minutes. Add the garlic, poblano, and zucchini and cook until poblano is soft and zucchini is golden brown, another 5 minutes. 

Assemble the pizzas by putting a few spoonfuls of black beans on the bottom of the toasted tortillas. Add the zucchini mixture, top with a bit of crumbled cheese and place back in the oven until the tortillas are brown and the cheese is melted, about 5 to 10 minutes.

If desired, char the corn over an open flame or grill (you can have it raw too). Trim the corn kernels off the cob and, if using, top each pizza with a bit of the corn. Top with salsa, avocado, and some cilantro leaves and serve. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/353-mini-summer-mexican-pizzas-recipe

Comments