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Cilantro Pizza Dough

Speed - 95%

Simplicity - 98%

Tastiness - 98%

97%

Yummy!

The dough turned out really fragrant and fresh tasting. The combination of Spanish chorizo, manchego, and white onions was obviously the perfect choice for this pizza.

User Rating: 5 ( 1 votes)

Cilantro Pizza Dough

Freshen up your dough by folding in a good amount of cilantro. Give a whole new life to your favorite pizzas.

Pin Recipe

Prep Time: 1

Cook Time: 15

Total Time: 2 15

Course: Main Dish

Cuisine: Italian

Servings: 12" Pizza

Ingredients

For the Cilantro Pizza Dough

2 Cups All Purpose Flour
1/2 Cup Chopped Cilantro
1 Teaspoon Salt
2 Teaspoons Active Dry Yeast
2 Teasoons Sugar
1/4 Cup olive oil
3/4 Cup Warm Water

For the Toppings

1/2 Cup Spanish Chorizo
1/2 Cup Manchego Cheese
1 Piece White Onion thinly sliced

Instructions

Combine the yeast, water, and sugar in a bowl. Set aside for 10 minutes.
Whisk together the flour, salt, and chopped cilantro.
Stir the oil and active yeast mixture into the dry ingredients.
Knead the dough on a lightly floured surface.
Set the dough in a lightly oiled bowl and leave to rise for about an hour.
Stretch the dough into a crust.
Top your pizza.
Bake for 15-20 minutes at 425F.

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The very distinct freshness of cilantro makes it easily my favorite culinary herb. I'd eat it with practically any dish from salads, soups, sauces, grilled meats. . . even bread. I just love how uniquely it freshens up the palate if incorporated into any savory dish.

Though this may be my first attempt at incorporating some fresh cilantro into my pizza dough, I'm just so sure it'll work excellent.

Let's start off with some yeast, leaving it there to bloom with some sugar and warm water, for about five to ten minutes.

While waiting for the yeast to come alive, let's work on our dry ingredients. This is a basic pizza dough recipe using all-purpose flour, where we'll simply fold in lots of chopped cilantro.

This would certainly work with any dough recipe you may already have.

With everything evenly incorporated, it's time to get the wet ingredients in. Stir in the active yeast mixture and about a quarter cup of oil. Olive oil, vegetable oil, coconut oil. . . it really won't matter.

Stir everything with a wooden spoon and as soon as the dough comes together into something workable, put it on a lightly floured surface and knead for about 5-7 minutes.

I did notice how smoother this dough is to work with compared to other recipes I've tried. This observation could be due to the additional moisture that those fresh herbs put in.

Once smooth and elastic, set the dough in a well-oiled bowl and leave it there, covered with a kitchen towel, for about an hour to rise.

Stretch the fully risen dough into shape and set it on a baking pan.

Being very familiar with the taste of cilantro, I picked my toppings accordingly. Spanish chorizo, thinly sliced onions, manchego. . . I'm really sure that would work.