LIVE, LOVE, & EAT In SAYULITA- A Recipe for Cheesy Crust Pizza

Today I was craving a nice light pizza for lunch that was not too doughy. In this hot Sayulita weather, I often want a meal that will fill me up while still feeling light and fresh. Do you feel that way sometimes? For the longest time I have been trying out different pizza crust options; I have made the Napoli style organic unbleached wheat flour crust, and it is my actual favorite, but I am trying to stay away from carbohydrates as much as I can. I have also tried the keto fat-head crust; I personally like it, but my husband finds it too rich & heavy. Then, for awhile I made cauliflower crust pizzas, but they are so labor intensive. Thus, last week I came across a recipe for a Crispy Cheese Crust. I tried it and was pretty impressed with the results. This recipe is the perfect option for when you are in the mood for a very fast, crispy crust!

I am pretty sure that you usually would have a semi-hard cheese that grates easily in your Sayulita kitchen. But if not, there are many great cheeses to try at our local delis; Tranco’s Carniceria in Sayulita is a great option, with all kinds of specialty cheeses in stock imported from around the world. Please give this pizza crust a try. I am sure that you will be as delighted with the results as I was!

INGREDIENTS for the Crust:

-Cheese that grates easily; the original recipe called for 2 cups of grated mozzarella and ½ cup of grated cheddar cheese. The amount that you will need totally depends on the size of your non stick pan. For this crust to be easily removed from the pan, it is essential that you use a Non-stick pan. (*I like to use Manchego de Cabra, or goat Manchego. I can usually find this very delicious cheese at Mega in Bucerias. It is in the specialty cheese section of the store. It grates beautifully, a nice slice is delicious in a sandwich, and it also melts very well.)

INGREDIENTS for the toppings:

-2 Tablespoons of marinara or pesto, or enough for a thin layer over your crust. (*I always make mine with pesto because tomatoes are part of the nightshade family. Tomatoes, potatoes, peppers, and eggplant are all nightshades, and if you have arthritis they can cause inflammation of your joints in some people. They sure do cause inflammation for me! Eating peppers while living in Mexico is such a problem! I love jalapeño and poblano chilies!)

-2 ounces thinly sliced pepperoni or salami. (Sauté or broil until slightly crispy). You could also add some sautéed mushrooms, but just a few. 3 nice sized ones, sliced thin, works well. (*You can also make this totally vegetarian by adding lightly sautéed or roasted thin slices of zucchini, cauliflower or broccoli, and the sautéed mushrooms.)

-2 pinches of dried Mexican oregano. (*Most Sayulita tiendas carry this. It is often behind the counter, so be sure to ask for it.)

-Baby arugula as a garnish

INSTRUCTIONS: practice “mise en place”, meaning have everything prepped so that you can quickly add the toppings.

1. Saute or broil your pepperoni until it is slightly crisp.

2. Prepare your veggies if making a no meat pizza.

3. Using a 12” (or whatever size you have) NON-STICK frying pan, heat over medium heat. I repeat, it is essential to use a NON-STICK frying pan. Otherwise, it will be impossible to slide your pizza out of the pan when done.

4. Sprinkle the grated cheese in an even layer over your heated pan. Work the cheese in slightly at the edges so that you are able to remove the finished pizza more easily when it is finished. Please be sure to work quickly from here on.

5. Sprinkle over the dried Mexican oregano.

6. Gently but quickly add the marinara or pesto in a thin layer over the cheese.

7. Add your toppings.  

8. Work your spatula around the edges to keep the crust lifted and free from the pan.

9. When the crust is golden brown, crispy, and just begins to lift as one piece, carefully slide your pizza onto a cutting board. This is the crucial step. Do NOT let the bottom of the crust get more than golden brown!

10. Slice into 8 pieces, and top with fresh arugula if you like. (*This is optional but I really like to have that bit of a fresh crunch.)

ENJOY! I hope that you like this quick and easy version of a cheesy pizza crust.

 Have you ever made donuts at home? I always thought that they would have to be deep fried, so I stayed away from making this yummy treat. Recently though, I discovered the lightest most  delicious donuts that are so easy to make, and so easy to eat! I am delighted to share this recipe with you in my next column.

If you have any questions,  comments, or reviews, please contact me through my Sayulita Life Web Page. I LOVE hearing from you!

*Written by: Karina Shecter