This one is for my dad, who used to make picadillo when I was a kid.
A hearty cuban dish- you can make it and have a serious amount of leftovers, or you can make it with pizza sauce instead of tomatoes if you want to. Either way, just slather it on a pizza crust and add cheese.
A strange combination that made us feel like geniuses.
Traditionally eaten with rice, you can even spread a little leftover white rice on your pizza. I wish I had thought of this before making it.
- 1 pound of ground beef
- half of a large onion, diced
- half of a large green pepper, diced
- three garlic cloves
- one can of pizza sauce
- some spices- cumin, oregano, bay leaf?
- a third of a cup of green olives, and three tablespoons of olive juice
- olive oil
Pizza Dough Ingredients:
- 2 cups of flour, and a 1/4 cup more for kneading and rolling
- 1 package yeast
- 3 tablespoons olive oil
- 2/3 cup of warm water
- a tablespoon of salt and a tablespoon of sugar
- whatever else you want
It is the green olives and the juice that make the picadillo so great. Saute up the onion, garlic, and onion. Add the meat and brown. Remove some of the grease if you want. Then add the tomatoes or sauce- and the spices. Salt and pepper as usual. Rough chop the olives and add the olive juice (or some vinegar). If you put this on rice, it is picadillo!
Now, add the yeast to the water and give it a few minutes. Add this to 1 cup of flour and the oil, salt, and sugar. Mix up. Then slowly add the last cup of flour while mixing. Knead the dough for 4 or 5 minutes til soft and doughy. Put in a greased bowl for 10 minutes or so and then roll out into pizza shape (with crust). Spread the picadillo mixture on top and some cheese. We used mozzarella. And dust with basil. You can put some melted butter on the outside crust if you want to. Put in a 450 degree oven for 12 to 15 minutes.
Oh, try the picadillo topping with rice mixed in. Just don’t go too crazy.
The olives should shine.