Best 2 Navajo Pizza Recipes
Embark on a culinary journey to the heart of the Navajo Nation with our traditional Navajo Pizza. This tantalizing dish blends the vibrant flavors of Native American cuisine with the comforting goodness of pizza. Picture a crispy, golden-brown crust topped with a flavorful combination of tender fry bread, juicy ground beef, and a medley of sautéed vegetables. Savor the savory aroma of seasoned beef, complemented by the natural sweetness of corn and the tangy zest of tomatoes. Experience the perfect balance of textures, from the crispy crust to the tender fillings. This Navajo Pizza is not just a meal; it's a celebration of Navajo culture and a testament to the enduring spirit of the Navajo people. But that's not all! Our article also includes variations of this beloved dish, such as the Navajo Taco Pizza, Navajo Breakfast Pizza, and Vegetarian Navajo Pizza. Each recipe brings a unique twist to the classic, offering exciting flavor combinations and catering to various dietary preferences. So, prepare to indulge your taste buds and discover the culinary wonders of the Navajo Nation through our collection of Navajo Pizza recipes!
Let's cook with our recipes!
JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA
This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.
Provided by blucoat
Categories Lunch/Snacks
Time 36m
Yield 3-4 10-inch pizzas
Number Of Ingredients 12
Steps:
- To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
- Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
- Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
- To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
- To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.
Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9
NAVAJO FRY BREAD - TRADITIONAL
This recipe for Navajo Fry bread is from the Rough Rock Demonstration School in Rough Rock AZ. The Navajo people developed this to use the commodities they received from the government. In some recipes you will find that dry milk is also used. Lard was the original fat used to fry the bread.
Provided by Colorado Lauralee
Categories Beans
Time 49m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the flour, baking powder and salt in a large bowl. Gradually stir in the water and work it in, adding more water a little at a time, if needed.
- Knead by hand until soft but not sticky. Form the dough into a round ball, cover and let stand for about 30 minutes. Shape into 2" balls.
- Heat shortening or cooking oil in a 1 1/2 " deep frying pan until hot.
- Flatten each ball of dough by patting and stretching into a pizza shape. Carefully place the dough into the hot oil.
- Fry until edges of the bread are golden and turn to cook the other side. Makes 4-5 pieces.
- Layer the beans, chilis, onion, tomato,lettuce, cheese and if desired sour cream dollops on top of each piece of fry bread to make Navajo (or Indian) Tacos
- Fry bread may be served with stews or drizzled with honey or powdered sugar for dessert. Many Navajo cooks prefer to use "Bluebird" a high-gluten flour, in this recipe. Variations: The Navajo Nation in Window Rock serves a taco topped with chicken, chili beans without the beef and the remaining ingredients.
Nutrition Facts : Calories 1435.3, Fat 72.4, SaturatedFat 25.2, Cholesterol 59.6, Sodium 1624.8, Carbohydrate 154.3, Fiber 14.6, Sugar 6.5, Protein 44.2
Tips:
- Choose the right bread for your pizza. A thick, fluffy bread like focaccia or fry bread will hold up well to the toppings.
- Use fresh, high-quality ingredients. The better the ingredients, the better the pizza will taste.
- Don't overload the pizza with toppings. Too many toppings will make the pizza soggy and difficult to cook.
- Bake the pizza at a high temperature. This will help to create a crispy crust.
- Keep an eye on the pizza while it is baking. Remove it from the oven as soon as the crust is golden brown and the cheese is melted and bubbly.
Conclusion:
Navajo pizza is a delicious and easy-to-make dish that is perfect for any occasion. With its unique combination of flavors and textures, Navajo pizza is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting pizza recipe, give Navajo pizza a try. You won't be disappointed!
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