Tlyuda

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Tlyuda Mexican Pizza Recipe

Ingredients:

Tortilla Dough:

▪300g (2 1/3c) all-purpose flour

▪6g (1 1/4t) salt

▪50g (1/4c) olive oil

▪180g (3/4c) cool water

Bean Sauce:

▪2 15oz/425g cans of black beans (one drained, one undrained)

▪5g (1t) salt

▪10g (1T) cumin

▪10g (1T) onion powder

▪5g (1t) garlic powder

Toppings:

▪450g (1 lb) Mexican chorizo

▪12-15 cherry tomatoes, halved

▪2-3 radishes, thinly sliced

▪¼ head red cabbage, shredded

▪1-2 avocados, thinly sliced

▪200g (about 3/4 cup) sour cream, thinned with a little water

▪Chihuahua cheese, shredded

▪Taco or hot sauce

▪Fresh cilantro, chopped

Instructions:

1. Prepare the Tortilla Dough:

▪In a food processor, combine the flour, salt, and olive oil. Pulse about 10 times until the mixture is gravelly.

▪With the processor running, slowly add the cool water through the top until the dough begins to form a clump.

▪Turn the dough out onto a lightly floured surface and knead for about 3 minutes until it's elastic and can withstand a firm tug without tearing.

▪Divide the dough into 6 equal pieces, roughly 80-90 grams each, and roll them into balls. Cover with a damp towel and let rest for 15 minutes.

2. Make the Bean Sauce:

▪In the same food processor (no need to clean after the dough), add both cans of black beans (one drained, one not), salt, cumin, onion powder, and garlic powder.

▪Process until the mixture is smooth and spreadable. Adjust seasoning to taste after testing.

3. Prepare the Chorizo:

In a medium heat pan, crumble the chorizo and cook for 8-10 minutes until it is slightly dry and crumbly, with some browning occurring. Set aside to cool.

4. Roll Out the Tortilla Dough:

On a floured surface, take one dough ball and flatten it with your hands. Use a rolling pin to roll the dough into a 10-12 inch circle, making sure to keep the surface and dough well-floured to prevent sticking.

5. Assemble the Tlyuda:

▪Transfer the rolled-out dough onto parchment paper lightly sprayed with olive oil.

▪Spread three large spoonfuls of bean sauce over the dough, leaving a small border around the edge.

▪Evenly distribute a portion of the chorizo and arrange the cherry tomato halves on top.

6. Bake the Tlyuda:

▪Preheat your oven to 500°F (260°C). Slide the parchment paper with the tlyuda onto a pizza peel and then onto your oven's baking steel/stone or just bake on a baking sheet.

▪Bake for about 10 minutes until the edges are crisp and the toppings are nicely browned. 7. Garnish and Serve:

▪After baking, top with shredded cheese, shredded cabbage, avocado slices, radish slices, and drizzles of thinned sour cream and taco sauce.

▪Finish with a sprinkle of chopped cilantro