Cavit Pizza Database

Pairs With

Prosecco

Poblano Rajas Crema, Grilled Corn, Chorizo, Agave Chipotle Shrimp and Jalapeno Pickled Onions

Ingredients

QUICK JALAPENO PICKLED ONIONS:

  • 2 jalapenos, sliced thin
  • ½ large red onion, slice very thin
  • 1 cup rice wine vinegar
  • 1 tsp. sugar
  • 1 tsp. kosher salt
  • Pinch of pepper

AGAVE CHIPOTLE SHRIMP:

  • 1 chipotle pepper in adobo
  • 3 Tbsp. Agave
  • 2 Tbsp. olive oil
  • Juice from ½ lime
  • 1 clove garlic
  • ½ lb. medium shrimp, peeled and deveined

CHORIZO:

  • ½ lb. fresh chorizo, crumbled and browned in a skillet

POBLANO RAJAS CREMA:

  • 3 large poblano peppers, roasted, peeled and seeded and cut into 2” x ¼” strips
  • 2 Tbsp. olive oil
  • 1 medium yellow onion, sliced thin
  • 2 cloves garlic, minced
  • 1/3 cup of Cavit Pinot Grigio
  • 1 cup whole whipping cream

 

  • 1 lb. prepared pizza crust or homemade
  • 8 oz. Oaxaca cheese (substitute fresh mozzarella)
  • 1 large ear corn, grilled and cut from the cob
  • 3 oz. crumbed Queso fresco (substitute feta)
  • 2 Tbsp. chopped cilantro
  • Lime wedges for serving

Instructions

  1. Preheat oven and pizza stone at 425 F for ½ hour.
  2. Pickled Onions: Layer jalapenos and onions in 16 oz. container. In a saucepan, heat next 4 ingredients over medium heat. Pour over jalapenos & onions, cover and refrigerate for 4 hours or overnight.
  3. Shrimp: Combine first five ingredients in a food processor. Reserve 3 Tbsp. Toss remaining with shrimp and marinate for 1 hour or overnight. Grill shrimp over medium-high brushing with reserved marinade until pink and caramelized.
  4. Rajas: Heat olive oil over medium high heat. Sauté onion until softened. Sauté in poblanos & garlic. Deglaze with Bogle SB. Reduce by half. Add cream. Reduce by half.
  5. Assemble Pizza: On a sheet of parchment paper, stretch pizza dough to size of the pizza stone (16”). Top with Rajas Crema, shredded Oaxaca, grilled corn, crumbled chorizo. Bake for 8-10 minutes. Remove and top with cooked shrimp. Return to oven for 2 minutes.
  6. Top with pickled onions and cilantro. serve with lime wedges and reserved agave chipotle oil.

Pairs With

Prosecco

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