Charred Corn and Zucchini Mini Mexican Pizza Recipe

Charred Corn and Zucchini Mini Mexican Pizza Recipe

Inspired by La Gloria, San Antonio, Texas

Charred Corn and Zucchini Mini Mexican Pizza Recipe | https://saltandwind.com While road tripping to Texas, I found myself at La Gloria in San Antonio. They specialize in Mexican street food, making tons of tlayudas...
Cuisine
Ingredients
13
Hands-On Time
15 minutes
Total Time
25 minutes
Yield
4 mini pizzas
Servings
2 to 4
Diet
Season
Charred Corn and Zucchini Mini Mexican Pizza Recipe | https://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 Pizza Recipe | https://saltandwind.com

While road tripping to Texas, I found myself at La Gloria in San Antonio. They specialize in Mexican street food, making tons of tlayudas, aka the king of Oaxacan street food.

But, like a lot of Mexican food that has made its way to Texas, this has become its own thing, which is why at this TexMex restaurant, they call it Mexican Pizza and not a tlayuda. 

Okay, 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, and piling it with cabbage topping it with garnishes from tomatoes and avocados to asiento and cecina.

But, for the record, when you look at a tlayuda, it kind of resembles a pizza, no? La Gloria's tlayuda was good, but 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 -- except that it is a toasted tortilla topped with toppings -- but it is delicious.

Okay, now it's time to stock up on these Mexican pantry ingredients, then try your hand at making this, and then share your creation with us by tagging @saltandwind and #swsociety on social!

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

    or Frijoles De Olla

  • Crumbled feta or Cotija cheese

    for garnish

  • 1 corn cob

    (optional)

  • tomatillo salsa verde

    for garnish

  • firm-ripe avocado

    for garnish

  • cilantro leaves

    for garnish

Instructions

Toast The Tortillas: Heat oven to 400°F and arrange a rack in the middle. Brush tortilla on both sides with a bit of the oil, then toast until just golden brown, about 5 minutes. 

Cook The Chiles And Corn: 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 for 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

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

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