Last week I did a Oaxacan mole pizza: http://chowhound.chow.com/topics/736070 See my final post, at the bottom, for the pie I finally wound up making (it was great!).
This week, I'm thinking huitlacoche. Problem is, while I've eaten a ton of the stuff, I've never cooked with it, never bought it, know nothing about it except that it's corn smutty goodness.
Mexicans ONLY use it in quesadillas. Would it be a mistake to put it on a pizza (i.e. high heat for relatively long period)? Do I just buy it in a jar and spoon it on? Are there moisture or dryness issues?
Also, where do you buy the stuff, anyway? Is there a good brand?
I should note, as I did last week, that the pizza will be made with conventional dough in a conventional professional pizza oven (inside a pizzeria, in fact).
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