Pizza Tamalera
A baked, open Mexican tamal assembled into a gluten-free corn-based pizza
Ingredients
Base
- 1 lb by dry weight of tamal dough see recipe(s) below
Tomato Caldillo
- 1 quantity tomato caldillo see recipe below
Pizza Toppings
- 1 small red onion
- 6 jalapeño or any large medium-hot chilli (red and green)
- 1 large courgette sliced
- 2 sweet bell peppers in varying colours sliced
- 12 open or closed-cap mushrooms sliced
- 1 bunch basil leaves
Cheese
- 1 cup roughly torn cow's mozarella
- grated parmesan or other hard pasta cheese
Vegan alternatives to cheese
- crushed hazelnuts, slivered almonds, toasted whole hulled pumpkin seeds use any combination or omit altogether
Instructions
Prepare The Tamal Batter-Dough
- scroll down or click to open the post
Make The Caldillo Tomato Sauce
- scroll down or click to open the posts for Veggie Stock & Caldillo Sauce
- Once your tamal dough has passed the float test (see post) and has been duly refrigerated (see recipe below) spread it to your taste over two cake or flan tins. Round tins will give your wedges and square ones will give - well, squares.
- Brush with a little oil and oven-bake at 180C for 15 minutes
Assemble The Pizza
- Spread a fairly generous layer of the caldillo tomato sauce to within 1cm from the edges of the pre-cooked pizza bases
- Share your prepared vegetable toppings between the two pizzas, then season with salt and pepper, sprinkle on the basil leaves, then parmesan and finally the mozarella (hard cheeses such as Halloumi also work well here, grated or thinly sliced)
- Bake for a further 5-10 minutes at 180 degreesC and serve immediately with a fresh, crispy salad
Notes
While nothing compares to nixtamal, there is no doubt that polenta is a little easier to both prepare and source.
Cook the polenta according the instructions on the packet. Spread it, still hot, on your cake tin(s), then cool, cover and refrigerate for at least an hour and preferrably overnight. Bake and finish off your pizza as per the recipe above.