Guillermo
11-01-2010, 09:26 PM
Please note the "clone" in quotations - this is actually more of an "inspired by" than a "clone" pie, since I didn't attempt an authentic recreation of the crust, tomato sauce, or toppings.
Basically, I had some leftover ghetto taco meat. I've also got loads of (homemade) pizza sauce and Chicago-style thin crust dough in the freezer, so I thought I'd try and recreate a version of Vogglio's famous Mexicana pizza.
For those who haven't had it in awhile, here are some pics of Vogglio's Mexicana that I collected from the interwebs (I actually haven't been to Vogglio's in a couple of years, so these pics served as my example):
http://img202.imageshack.us/img202/4249/mexicana1.jpg
http://img72.imageshack.us/img72/5773/mexicana2.jpg
http://img815.imageshack.us/img815/5414/mexicana3.jpg
http://img708.imageshack.us/img708/984/mexicana4.jpg
http://img513.imageshack.us/img513/6406/mexicana5.jpg
I looked on their website, and the Mexicana ingredients are listed as:
Tortilla chips - Ground Beef -Tomato - Avocado - Lettuce -Jalapeņos - Red Beans - Chedar [sic] Cheese
I couldn't remember if they put tomato sauce on the Mexicana or not, so yesterday I called them up and told them one of us was allergic to tomatoes, and were wondering if they put tomato sauce on the Mexicana. They guy told me "yes," so I said we would discuss it and maybe I would call back to order. hahahah! :rofl:
As I said, I used some homemade Chicago-style thin crust dough, topped with a great traditional American-style red sauce (I can share recipes if anyone is interested - or just check pizzamaking.com forums). Here is the pic of the pie just before it went into the oven. Thus far, the pie only comprises the dough (rolled to about 1 mm thickness, then docked), red sauce, ghetto taco beef, jalapenos, and some kind of crappy pre-shredded bagged "Mexican" cheese mix (yea sorry guys, but it was left over from the ghetto taco night).
http://img576.imageshack.us/img576/1977/mexicana004.jpg
Look at how thin this fucking dough is (this is not a photoshop, hehe). :drool: :drool: :drool:
http://img832.imageshack.us/img832/7066/mexicana003.jpg
After baking for some random amount of time at 450, the pie was removed from the oven and topped with crunched-up tortilla chips, lettuce, tomatoes, avocado slices, and a refried bean and water sauce (in that order). You'll notice that Vogglio's version has sexy bean sauce spirals all over it, while my version looks like a diarrheatic dog shat all over the top. Yea - I intended to go to the dollar store today and buy a squeeze bottle, but I was lazy, so I kinda just blobbed it on with a spoon. Here is the finished pie:
http://img824.imageshack.us/img824/8827/mexicana006.jpg
Here's a top view of a single slice. (yea, pizza nerds, that's bench flour on my rim. i don't mind it that way heheh.)
http://img708.imageshack.us/img708/6564/mexicana012.jpg
This picture better shows the crust:toppings thickness ratio. you can see that this beast is mostly toppings. However, the crust is also crispy and chewy, so it is more than just a vector for the toppings.
http://img829.imageshack.us/img829/1787/mexicana017.jpg
And finally, my lunch for tomorrow. that lettuce is going to be fucking nasty. oh well. :nut:
http://img837.imageshack.us/img837/6871/mexicana019.jpg
Basically, I had some leftover ghetto taco meat. I've also got loads of (homemade) pizza sauce and Chicago-style thin crust dough in the freezer, so I thought I'd try and recreate a version of Vogglio's famous Mexicana pizza.
For those who haven't had it in awhile, here are some pics of Vogglio's Mexicana that I collected from the interwebs (I actually haven't been to Vogglio's in a couple of years, so these pics served as my example):
http://img202.imageshack.us/img202/4249/mexicana1.jpg
http://img72.imageshack.us/img72/5773/mexicana2.jpg
http://img815.imageshack.us/img815/5414/mexicana3.jpg
http://img708.imageshack.us/img708/984/mexicana4.jpg
http://img513.imageshack.us/img513/6406/mexicana5.jpg
I looked on their website, and the Mexicana ingredients are listed as:
Tortilla chips - Ground Beef -Tomato - Avocado - Lettuce -Jalapeņos - Red Beans - Chedar [sic] Cheese
I couldn't remember if they put tomato sauce on the Mexicana or not, so yesterday I called them up and told them one of us was allergic to tomatoes, and were wondering if they put tomato sauce on the Mexicana. They guy told me "yes," so I said we would discuss it and maybe I would call back to order. hahahah! :rofl:
As I said, I used some homemade Chicago-style thin crust dough, topped with a great traditional American-style red sauce (I can share recipes if anyone is interested - or just check pizzamaking.com forums). Here is the pic of the pie just before it went into the oven. Thus far, the pie only comprises the dough (rolled to about 1 mm thickness, then docked), red sauce, ghetto taco beef, jalapenos, and some kind of crappy pre-shredded bagged "Mexican" cheese mix (yea sorry guys, but it was left over from the ghetto taco night).
http://img576.imageshack.us/img576/1977/mexicana004.jpg
Look at how thin this fucking dough is (this is not a photoshop, hehe). :drool: :drool: :drool:
http://img832.imageshack.us/img832/7066/mexicana003.jpg
After baking for some random amount of time at 450, the pie was removed from the oven and topped with crunched-up tortilla chips, lettuce, tomatoes, avocado slices, and a refried bean and water sauce (in that order). You'll notice that Vogglio's version has sexy bean sauce spirals all over it, while my version looks like a diarrheatic dog shat all over the top. Yea - I intended to go to the dollar store today and buy a squeeze bottle, but I was lazy, so I kinda just blobbed it on with a spoon. Here is the finished pie:
http://img824.imageshack.us/img824/8827/mexicana006.jpg
Here's a top view of a single slice. (yea, pizza nerds, that's bench flour on my rim. i don't mind it that way heheh.)
http://img708.imageshack.us/img708/6564/mexicana012.jpg
This picture better shows the crust:toppings thickness ratio. you can see that this beast is mostly toppings. However, the crust is also crispy and chewy, so it is more than just a vector for the toppings.
http://img829.imageshack.us/img829/1787/mexicana017.jpg
And finally, my lunch for tomorrow. that lettuce is going to be fucking nasty. oh well. :nut:
http://img837.imageshack.us/img837/6871/mexicana019.jpg