Friday, April 23, 2010

Fill Me Up

Here we are! Welcome to NoFacePlate. Yes, I'm jumping on the food blog boat a bit downstream. But as wise man say, better late than never.

What you'll find here is Charlotte, NC-centric veg/local/organic news along with recipes, pictures, and even some step-by-steps. Occasional rambling is guaranteed. So let's cut to the chase! On with the Grub!

Torta Pizza

This bad boy is a killer weekend brekkie and can comfortably serve up to 6. Based on my neverending obsession with Tortas (aka, the Perfect Sandwich), we've eaten far too many of these over the past few weeks. Perfect hangover medication.

You'll need:

1 package pizza dough (a la Trader Joe's refriged dough)
1 can black beans, drained, mashed, mixed with a dash of garlic powder and small pour of hickory flavoring
3 plum tomatoes, sliced, salted
1/2 package TJ's Soy Chorizo, or other soy crumbles (about a cup)
4-6 eggs (based on how many servings you'll need - 1 egg per is plenty)
Shredded cheese or chreeze, about a cup
3-6 pickled jalapenos, sliced (I use homemade, but La Morena 'penos will do in a pinch)

To finish:
1 avocado, sliced
Sprinkling of kosher salt
Shredded lettuce
Thinly sliced onion
Hot sauce, to serve

Do eeet:

Preheat your oven to 425. Roll or stretch your dough to fit your pizza pan, don't forget to dust the pan with some flour.

Spread your beans over the dough, leaving the obligatory crust space at edge. Thin layering is good. Now, crumble your soy chorizo, evenly covering your beans. Spread your cheese over the chorizo, again, thinly. Arrange tomatoes and sliced jalapenos in a pleasing pattern to finish.

Stick the pie in the oven for 4-5 minutes, until the cheese starts to melt. Take it out and use the back of a large spoon to form dimples in the pizza where you want your eggs to go. Crack the eggs directly onto the pie, spacing them evenly, minding how you plan to slice the pie when it's finished (you're aiming for one egg per slice, without cutting into the yolk). Put the pie back in the oven and bake until the eggs are semi-set, about 10 minutes. If you prefer a firm yolk, leave it in for 12-13.

Take the pie out of the oven and let it cool for 8-10 minutes. Slice it up, carefully avoiding yolk-breakage.

As you plate each slice, top with sliced avocado (sprinkled with sea salt), shredded lettuce, and thin slices of onion. Messy, but delicious.

You're probably going to have some wimps wanting to eat this with fork and knife, so have some available! And don't forget the hot sauce au jus. Enjoy!

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