Mexican Pizza – with Minced Meat

A wonderful recipe with red wine!

Prepare the dough as described in the recipe. For a large tray with two different toppings, make twice the amount of dough.

Preheat the stove to 175 °C and 250 °C, respectively, according to the dough.

Peel and dice the onions, peel and chop the garlic.

Fry the minced meat in a frying pan with the olive oil, add the onions and garlic and fry briefly until the onions are translucent. Season with a pinch of cayenne bell pepper, paprika powder, a pinch of cumin, salt and pepper.

Drain the hominy, mix it with the paradeis pulp, red wine and vinegar into the mince. Cook, stirring constantly, until all the liquid has evaporated. Let the mixture cool a little.

Grease the baking tray, (better flour it). Roll out dough and place on baking sheet. Form a narrow edge. For a two-topping pizza, mark a dividing line on a large baking sheet (double the amount of dough) with a thin strip of dough.

Finely chop the parsley, mix half of it with the minced meat mixture and spread it on the pizza base. Sprinkle the rest of the parsley and the green peppercorns on top, decorate with the drained corn cobs in a star shape. Crème fraîche in blobs on the minced form. Cut cheddar cheese into thin strips and spread evenly over the topping. Baking time: 20-25 min.

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