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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, May 1, 2012

Taco pizza by Steven Dolby












(Serves 2)
INGREDIENTS
PIZZA DOUGH
250g Tipo 00 flour or all purpose flour
3.5g Dried yeast
160ml Warm water
Salt (pinch)
1 Tbsp E V olive oil
(Set in a warm place until doubled in size..about 30 minutes)
TACO MIX
1/2 Large red onion
1 Clove garlic
Fresh cilantro (to taste)
2 Tbsp vegetable oil
70g Mexican chorizo sausage
300g Lean ground beef
2 Tsp dried oregano (or to taste)
2 Tsp mild chili powder (or to taste)
1 Tbsp ground cumin (or to taste)
Salt & ground black pepper (to taste)
2 Tsp hot sauce of your choice
411g Good quality canned tomatoes
1 Tsp Sugar
Flour (pinch)
GUACAMOLE
1 Avocado
2 Tsp raw red onion
1 Small clove garlic
Fresh cilantro (to taste)
Small squeeze fresh lemon juice (to taste)
1/2 Tsp cayenne pepper (or to taste)
1 Generous tsp sour cream
Salt & ground black pepper (to taste)
TOPPINGS 
Green onion
Cilantro
Scotch bonnet
Red onion
Lettuce (iceberg)
Guacamole
Sour cream
Hot sauce (Tapatio)
(Cook pizza in a 500f oven 12-15 minutes)


© STEVEN DOLBY  








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