For Mojo by Ajo -Sauce:
Mojo de Ajo Pizza – Mojo de Ajo Sauce
Author: Pizza today
Write Recipient: Sauces
- 2 small or a wide dead arbol chili, defringed and crushed nicely in a spice grinder or mortar (1 tbsp)
- 8 large garlic fat, (1.8 ounces)
- Juice from two mandarins
- 1 tablespoon Mexican Oregano
- 1 Roma tomato, cut into quarters
- ½ fresh serrano -pepper, cut in half, (.04 oz)
- 1 teaspoon salt
- ½ teaspoon pepper
- ¾ cup extra virgin olive oil
- Put all ingredients except olive oil, in the food processor, mix high for 30 seconds.
- Slowly add ¾ cup of extra-virgin olive oil in a stream until it is incorporated into the sauce. Blend for another 30 seconds.
- The sauce has a light orange color.
- Let this sit in cooling for at least 3 hours. If you were for 24 hours, the chilies melt with garlic and oil in a spectacular hot and complex sauce.
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For shrimp:
Mojo by Ajo Pizza – Shrimp
Author: Pizza today
Write Recipient: Pizza
- 3 ounces of smoked bacon, (two whole, thick strips)
- 1 additional virgin olive oil tables
- 20 shrimp of 31/40 weight, (peeled, tail off and de-friend)
- ¼ teaspoon of grinding of the dining foam
- ¼ teaspoon salt
- Cut the bacon -Rashers into an inch wide and tall parts (a total of about 14 pieces)
- Use a very hot cast iron bucket to place the olive oil in the pan and throw the bacon for just 30 seconds, this will by boiling the bacon and leaving flavor in the pan. Remove bacon and put them aside.
- Place shrimp flat on a cutting board, inserting the 4-5-inch bamboo skewer longitudinally down shrimp from the top to tail. (If the spear comes out to early, don’t worry as long as most of the shrimp is equal.)
- Push the first shrimp up the spear and continue with another shrimp speared is full.
- Repeat this until all 20 shrimp is spiteful.
- Rebuild cast iron buckets The unit is sizzling and smoking.
- Add shrimp to the pan for just 30 seconds on each side, this will pair shrimp, turn the meat from transparent to white and exhibit a small caramelization. (Note: They will receive more heat at the end of the pizza bake.)
- Therefore, when all shrimp is cooling at room temperature for 20 minutes and remove skewers.
- Refrigerate shrimp.
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Bake and finish the pizza:
Mojo by Ajo Pizza with Shrimp and Bacon
Author: Pizza today
Write Recipient: Pizza
- 4 ounces plus mojo from ajo
- 6 ounces proprietary the age mozzarella
- 4 ounces of cream cheese
- Bacon squares from previous recipe (there should be 16-17 of them)
- 20 pair-cooked shrimp from previous revaluations
- 1 small, mature avocado
- Cilantro -Kviste
- Half a lemon
- Shape a 14 inch round with your propie dough.
- Top the dough with 4-5 OUCES by Mojo de Ajo as a sauce. (Remember this sauce is very garlicky.)
- Place 6 ounces of your Propietary Mozzarella on the sauce followed by the par-cooked bacon squares.
- Knip small dolls of cream cheese and spread surround the pizza. The little piles should be the diameter of a nickel.
- Place the pizza in the oven at 500 degrees Fahrenheit for 10 minutes.
- While the pizza is baking, cut an avocado in half. Using a small, sharp knife, cut down and all the way through the meat longitudinally 3 times then over 4-5 times to produce a cross-rail pattern.
- Use a spoon to pour out the now square meat by pulling the spoon against the inner skin in a bowl. Repeat with the other half of the avocado.
- Mix very gently in 1.5 tablespoons of Mojo de Ajo with the avocado without smashing the space.
- After 10 minutes of baking, drag the pizza from the oven and place the shrimp longitudinally against the center of the pizza spread to look nice. (This allows you to cut the pizza without destroying the shrimp or the lovely presentation.)
- Place the shrimp topped pizza back in the oven and cook for 2 minutes. This should be enough time for the pair-cooked shrimp to be completely cooked and hot.
- Pull from the oven and place the avocado cubes around the cake followed by coriander.
- Spritz with juice from half a lemon before eating. Yum.
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