Puebloan “Three Sisters” Deep Dish Skillet Pizza

It's a mystery why this recipe is called "three sisters" but it must be because of all the mixes you could find in it! Lorie's Mississippi Kitchen is all about adding flavor to your pie just like this recipe! 

4 cups all-purpose flour, plus more for dusting board
1 packet (2 1/2 teaspoons) active dry yeast
1 1/2 teaspoons kosher salt
1 1/2 cups ice-cold water
2 tablespoons extra virgin olive oil, plus more for oiling bowl
1 medium ear corn, shucked and cleaned
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup zucchini squash cut into bite size pieces
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon chile powder
1 teaspoon ground cumin
1 tablespoons cornmeal
1/2 cup jarred roasted salsa verde 
2 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup canned black beans, rinsed and drained 
1/4 cup pine nuts, toasted

  1. Place the 4 cups flour, the yeast, and 1 1/2 teaspoons kosher salt in the bowl of a electric stand mixer; beat at low speed using the paddle attachment until blended. Switch to the dough hook, and slowly add water and oil in a steady stream.  Beat at low speed about 3 minutes, then beat at high speed for 5 minutes.
  2. Transfer to a large bowl that has been wiped with olive oil.  Brush the top of the dough with olive oil and cover dough with plastic wrap; let rise in a warm place (85 degrees), free from drafts, 1 1/2 to 2 hours or until almost doubled in bulk.  Dough will be springy when lightly touched. Punch dough down, and turn out onto a cutting board that has been dusted with flour.  Shape into a large ball; cut dough into 3 equal pieces, shaping each piece of dough into a ball.  Cover two of the balls with plastic wrap and place in fridge for another use.
  3. Place 1 dough ball on a lightly greased baking sheet, and dust with flour. Cover with a damp towel. Let stand in a cool place 1 hour.
  4. Meanwhile, cut the corn off the cob.  Heat a 10 1/2 inch cast iron skillet over medium-high heat.  When hot, add 2 tablespoons of vegetable oil, then add corn.  Cook for about 5 minutes, stirring several times, then add the onion and zucchini.  Cook until vegetables are crisp tender, about 3-5 minutes.  Add 1 teaspoon kosher salt, the black pepper, chile powder, and cumin and stir to evenly coat.  Remove from heat and transfer to a plate.  Let skillet cool, then wipe clean with a rag or paper towels.
  5. Preheat oven to 425 degrees.  When pizza dough is ready, spray the skillet with cooking spray, then sprinkle 1 tablespoon cornmeal evenly in the bottom.  Press the dough in the skillet evenly all the way to edges.  Spread the salsa verde on pizza leaving about a 1/4 inch space around perimeter.  Sprinkle with 1 1/2 cups of the cheese.  Spread the corn mixture on top of the cheese evenly, then sprinkle with the black beans.  Add the remaining cheese in a single layer on top.  Bake for 20 minutes or until cheese is melted and crust is light golden brown.   (Place under broiler for a minute if necessary to get cheese golden brown on the top.) When pizza comes out of oven, sprinkle with the toasted pine nuts.  Let stand for 10 minutes before cutting.  

Posted by Diane Araga, on September 5, 2013 at 8:00 AM