Monster Pizza for The Monster Mile

Thursday, August 19, 2010 @ 08:08 AM

We only get to tailgate at a couple of NASCAR weekends a year. Now I say weekends because tailgating with motorsports is just that. A race weekend. People show up mid to late week, set up & stay until Monday or Tuesday. That is alot of tailgating and alot of food. It is not surprising that the next race we get to attend is a month away and I am menu planning as we speak. We are going to Dover International Speedway, The Monster Mile. So for one meal I am planning on making a Monster Pizza.

You need to have a table for this recipe, to roll out pizza dough. I was considering making the dough fresh myself, but for ease & simplicity of the tailgate, I have decided to buy pre-made dough. It is readily available where I live, in fact I don’t even have to go to the local pizza parlor, they actually sell it in my grocery store now. (To make it real simple, if you prefer, you can buy the pre-baked bread shells or 12″ pre-baked crust. If that is the case buy 2 & split this recipe in two portions, one for each pie).

Roll out your dough on a lightly floured surface. Transfer to a baking sheet that has been lightly dusted with corn meal. ( A rectangular cookie sheet will suffice. I prefer a large rectangular metal grilling sheet with perforations in it for this recipe. You could also use a pizza stone.)

Pre-heat your grill to 450 degrees F.

Now to top your pizza dough:

1 generous cup of homemade or your favorite store bought  thick, chunky salsa

1 can black beans, drained and rinsed

1 small red & 1 small green bell pepper, cut into thin rings

3-4  sliced scallions(green onions)

1\2 red onion, sliced thin

2-3 jalapenos seeded & sliced thin

2 cups shredded cheddar (or a nice shredded Mexican blend)

2 cups Pepper Jack

1 cup sliced pepperoni (optional) ( for an added kick use sliced, pre-cooked andouille sausage instead of pepperoni)

1 cup cooked ground sausage (optional) ( again, some like it hot, use ground, hot Italian sausage, instead of sweet)

Approx. 1 1\2 TBSP of a Tex-Mex or Southwestern spice mix (basically a blend of chili powder, cayenne, paprika, cumin, garlic powder, salt & pepper, etc.)

Spread the salsa on the prepared dough. Evenly spread the beans and vegetables. Sprinkle on the cheese. If adding meats, place on top of the cheese. Sprinkle spices evenly over the top.

Place on the lower cooking surface of your Brinkmann grill. Close the lid. Turn as necessary, to cook evenly. Roughly about 12-15 minutes or until the crust is golden brown and the cheese has melted.

Cut & serve immediately. Probably going to need a plate and knives and forks. Not your traditional pick up and eat pizza. This version is not for the faint hearted! Can be toned down for the mild mannered.

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