El Charro Carne Seca Blanca Carne Seca, Mozzarella & Cotija, Poblano, Onion, & Mushroom Recipe

Bring dough to temperature

Remove the 450 g pizza dough from the refrigerator 45–60 minutes before baking so it comes to room temperature and relaxes (easier to stretch). If you're using store-bought individual dough balls, let them rest 30 minutes.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack. Preheat the oven to 500°F / 260°C for at least 30 minutes (stone needs to be hot). If you don't have a stone, preheat a heavy baking sheet.

Portion and shape

Divide the dough into 4 equal pieces (~112 g each). On a lightly floured surface, stretch or roll each piece into a 6–7 inch (15–18 cm) round, leaving a slightly thicker rim. Transfer each stretched dough onto a piece of parchment for easier transfer (or a well-floured peel). Brush the outer rim lightly with 1 tbs olive oil.

Rehydrate / warm the carne seca blanca

If your carne seca is very dry, place it in a heatproof bowl and pour 1 cup of very hot water over it; let soak 10 minutes, then drain and shred with forks. Alternatively, simmer the carne seca in 1 cup water for 8–10 minutes until pliable, drain, and shred. Season lightly with 1/4 tsp salt and a pinch of black pepper. Set aside.

Roast poblano peppers

Char the poblanos over a gas flame, under a broiler, or on a grill until the skins are blackened and blistered, turning to char all sides (about 6–10 minutes). Immediately place them in a bowl and cover with plastic wrap or a lid to steam for 10 minutes. Peel off the skins, remove seeds and stems, and slice into 1/2-inch strips. Set aside.

Sauté onions & mushrooms

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the thinly sliced onion and sauté 4–5 minutes until translucent and beginning to brown. Add the sliced mushrooms and 2 minced garlic cloves. Continue cooking 5–7 minutes until the mushrooms release moisture and both are golden. Stir in 1 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp kosher salt (adjust to taste), and 1/4 tsp black pepper. If you like heat, add 1/4 tsp crushed red pepper flakes. Cook 1 more minute, then remove from heat.

Prep cheeses

Shred or tear the fresh mozzarella so it will melt evenly. Crumble the cotija and reserve about 1/4 cup for finishing after baking.

Assemble the pizzetta

Working one dough round at a time, slide the parchment (or use a well-floured peel) onto the preheated stone or baking sheet. Lightly scatter a thin, even layer of shredded mozzarella over the center of the dough, leaving the outer rim exposed. Distribute about 55 g (2 oz) shredded carne seca per pizzetta, then add a few strips of roasted poblano, a spoonful of the sautéed onion and mushroom mixture, and a light sprinkle (about 2 tbsp) of crumbled cotija. Do not overload — keep toppings moderate so the crust crisps.

Bake

Bake at 500°F / 260°C for 6–9 minutes, rotating halfway if your oven is uneven, until the crust is blistered and golden and the cheese is melted and slightly bubbling. If using parchment, you can transfer the parchment and pizza off the stone onto a cooling rack after baking and then remove the parchment.

Repeat

Repeat assembly and baking with the remaining dough portions and toppings.

Finish and serve

Just after each pizzetta comes out of the oven, sprinkle with the reserved crumbled cotija (about 1–2 tbsp per pizzetta), scatter chopped cilantro, and drizzle lightly with chile oil or extra-virgin olive oil (about 1/4 tbs per pizzetta). Serve with lime wedges for squeezing over the top. Taste and adjust with a pinch of flaky salt or extra cotija if desired.

Serving suggestion

Serve immediately while hot and crisp. These make great brunch-sized individual pizzettas — 1 per person if offering other sides, or 2 per person for a larger appetite.