Tuesdays with Dorie BWJ: Salsa Quitza

February 3, 2015 at 12:01 am | Posted in BWJ, groups, savory things, tuesdays with dorie, yeast breads | 7 Comments
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salsa quitza

I’ve been intrigued by Lora Body’s Salsa Quitza recipe for a long while…I’ve nominated it at least five or six times, but seems I was the only one so interested!  With refried beans in the crust and layers of cream cheese and salsa in the filling, I’ve never heard of this bizarre Southwestern quiche-pizza hybrid thing.  Must be a Lora Brody original.  I made it for Sunday’s game (which did not at all end the way I hoped it would, by the way), and my husband asked what to expect…I told him the only thing I was sure of was that it would be weird.

The quitza crust is a bread dough that can apparently also be made into a loaf, if you don’t want to go full-quitza on it.  The dough instructions call for a bread machine, but I don’t have one so I made it in my stand mixer and let it rise on the counter.  I combined the ingredients in the “regular” way, with yeast and liquids first (including the not-so-regular addition of refried beans…I used canned pinto), followed by the dry stuff.  The dough was soft, but not sticky, and made a nice ball after about eight minutes of knead-time.  I let it rise twice, about 45 minutes to an hour each time, before shaping it in the pan.

I made half a recipe and baked it in an 8″ regular cake pan.  For the filling, I followed Cher’s suggestion to decrease the salsa by about half (proportionally, of course, for my half recipe), and I also chose to reduce the cream cheese layer by a couple of tablespoons and add on a smear of refried beans, since I had extra from the dough.  I topped it with a mix of cheddar and mozzarella.

OK, yeah, it was kind of weird, but good-weird.  The dough was soft and rose high, like a deep dish.  The filling was really creamy from the cream cheese (and I’m glad I reduced the cream cheese and salsa or it would have been sloppy and too much).  And it went well with beer.  If I make it again, I think I’ll sprinkle some olives on top.

salsa quitza

For the recipe, see Baking with Julia by Dorie Greenspan (there’s also a video here of the episode). Finally, don’t forget to check out the rest of the TWD Blogroll!

7 Comments »

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  1. Oh wow – if mine came out looking like that, I probably would have liked it better (Yeah,I used the stated amount of filling and had a big old hot mess… I am glad my issues saved someone else some angst).

    Yours looks great!

    I would consider making the dough again and turning this into a taco pizza or something – it might have fared better as a flatbread.

  2. It looks great! Oh yeah, if I decide to make this (eventually) I’ll definitely remember to half the recipe.

  3. after reading several accounts, I am convinced now that I will make this as a focaccia like bread and most likely, I will leave off the cream cheese entirely. of course, I need to get rid of the flu first…your quitza looks beautiful!

    • oh, I hope you try that, because it sounds like a good idea…feel better!!

  4. Yours likes really good! I still can’t imagine this dough as a loaf of bread!

  5. It looks great.

  6. It looks delicious ! Thanks for sharing! 🙂


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