Hope you had a great weekend! We went to the Toronto Wine and Spirit Festival this weekend. It was just ok. Since we chose the 6-11 p.m. venue, it seemed like more a drunk fest then what I thought was more wine taste testing. The weather was beautiful though and we had a great view of the city.
I know the picture is terrible! I forgot my camera so this was the best Steve’s phone could do.
Now onto the food.
I wasn’t really sure what to call this.
A few things happened.
First I planned on making a Socca pizza crust and it ended up being super thick and rising way more than I thought.
Then I had a bunch of tomatoes quickly ripening so I thought a nice roasted tomato sauce for the pizza would be nice.
Next the girls asked for tacos for dinner so I had leftover ground turkey with taco seasoning.
Put it all together and the best way I can describe this dish is…
Mexican Deep Dish Pizza Pie
Socca pizza dough
1/2 cup besan flour (chickpea flour)
1/2 cup white flour
2 t baking powder
1 t salt
1/2 cup water
1 T garlic olive oil (or 1 T olive oil and 1 garlic clove minced)
Add all dry ingredient to a medium size bowl and then add wet. Whisk well until no lumps are left. Batter will be thick.
Oil or oil spray a springform pan well and pour in batter. Smooth to cover bottom and bake in a 425 F oven until dark brown and cooked through. The batter should be solid and not soft in the middle. Remove from oven and set aside.
Roasted tomato sauce
5 medium tomatoes roughly chopped
2 red peppers roughly chopped
1 large (or 2 medium) white onions roughly chopped
3 T garlic olive oil (or 3T olive oil and 3 cloves of garlic minced)
2 t salt
1 tsp pepper
1 tsp each dried oregano and basil
1 cup sun-dried tomatoes (not packed in oil)
Toss all ingredients (except together in a large bowl and pour onto a parchment lined cookie sheet. Heat the oven to Broil and roast until veggies almost begin to burn. Remove and pour the entire mixture into a food processor. To the processor add the dried herbs along with sun-dried tomatoes and blend until smooth. Remove and set aside.
2 cups minced turkey which has been prepared with taco seasoning. If you don’t have seasoning you can add 1 tsp each paprika, chili powder, cumin and salt and pepper.
Assemble the pie by topping the socca pie crust with 1 cup of roasted tomato sauce. Next add minced turkey and then top with cheddar cheese and a generous amount of parmesan.
Bake at 400 F until topping begin to brown. Remove and slice immediately as the pie crust quickly hardens making it difficult to cut.
The man almost finished the entire pie himself! The crust stayed firm with no sogginess at all and the flavours all came together perfectly. The roasted veggie sauce adds a ton of flavour and makes a really delicious sauce for so many dishes. Try it on sunny side up or poached eggs, pasta or cook some chicken or shrimp right in the sauce and top with goat cheese.
Notice the dollop of sour cream on top? That’s actually 1% cottage cheese blended in the magic bullet (or blender) until it become thick and smooth. You can add a touch of milk to make it the consistency you like.
This was the kind of accident you hope for.
Have you ever created a great recipe by mistake?