Pizzas with Passports: Cross-Cultural Pies

Like any slightly (or not-so-slightly) compulsive Top Chef aficionado, I have scoured the show’s site for contestant bios. I’ve found that, like most Americans, the majority of chefs on the program boast multicultural backgrounds and cite various culinary traditions in their cooking. And of course the sweaty, knife-tossing, and slightly panicked contestants often whip up fusion dishes, combining elements from disparate traditions (along with the pizzazz from their own imaginations). Recently, I decided to take their some of this, some of that philosophy to heart -- and to the kitchen. Perhaps it was the irresistible scent of baking dough and melty cheese that wafted into my apartment from nearby Cheeseboard Pizza Collective, but I knew I had to include pizza, that quintessential Italian dish, and principal sustenance of college kids everywhere. Feeling adventurous, I left my tomato sauce and oregano in the fridge. This would be an international pizza.

My taste buds traveled south of the border for a Mexican-style pie. I could survive on burritos for months, so it should be no surprise that beans and peppers featured in my first foray into cross-cultural pizza. (Since then, a Thai pie has also entered my repertoire: instead of a tomato sauce, I made a coconut milk-based peanut sauce (from a packet—A Taste of Thai brand is delicious), dusted it with a bit of mozzarella cheese (though not a lot), topped it with thin slices of onion, red bell pepper, and shredded Thai basil, and then sprinkled a little minced lemongrass and roughly chopped peanuts to finish it off. Lovely!) Although I still love a good pizza Margherita, surprising guests with an international take on a classic—alongside a similarly themed salad and imported beer—keeps dinner interesting. And although I’ve missed the mark a few times (a wasabi-soy sauce base turned out pretty awful), experimentation in the kitchen is a risk that Padma and Tom would surely approve of. Here’s my recipe for Mexican pizza. The best thing about it is how adaptable it is: feel free to add or omit ingredients to your taste. Buen provecho!

Mexican Pizza
Pizza dough (Trader Joe’s dough is cheap and tasty; you can also make your own, or ask your favorite pizzeria for a ball of uncooked dough)
Cornmeal
1 jalapeño, or to taste
½ onion
1 clove garlic, or to taste
Cumin
Cayenne powder
1 can refried beans (I like refried black beans better than pinto)
1 lime
1 jar salsa (optional)
1 tomato
Mozzarella and cheddar cheese
Toppings: bell peppers, onions, olives, or whatever your corazón desires!

1. Sauté minced jalapeño (including the seeds will add heat), minced garlic, and chopped onion in olive oil. Add dashes of the cumin and cayenne and refried beans, then squeeze lime over the mixture. If you like, add salsa to taste for a wetter sauce.
2. Dust a baking sheet or pizza stone with cornmeal to prevent sticking. Stretch the dough to your desired shape and place on the sheet. Spread the bean mixture over the dough, stopping just short of the edges.
3. Layer thin slices of tomato over the beans, then sprinkle cheeses on top. Add your toppings.
4. Bake the pizza at 450˚ until cheese is melted and center is hot, about 20 minutes. Serve with hot sauce, sour cream, and guacamole as garnishes.

Italians are known for their wino ways, but personally I prefer beer with my pizza. To continue the country themes, I pair imported brews with my pies. I’m a fan of Corona and lime with the Mexican pizza, and Chang with the Thai one.

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