Inspired by the decadent NY-style Dominican Pizza and the traditional Patacón (fried green plantain), this homemade version of mini plantain pizza is baked, delicious, and gluten-free. The pizza dough is made of green plantain, topped with marinara sauce, Mozzarella Cheese, slices of Tropical Salami Especial, and fried Queso de Freír. It’s a perfect appetizer, a kid-friendly snack, or a tasty dinner.
Ingredients
Crust:
- 3 green plantains
- Olive oil
- ½ cup of tapioca flour or starch
- 1 ½ teaspoons of baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
Toppings:
Preparation
- Preheat oven to 425ºF.
- Peel the plantains and cut them into chunks.
- In a food processor, add the plantains, tapioca flour/starch, 2 tablespoons of olive oil, baking powder, salt, and garlic powder, and process on high until the dough comes together. Stop it several times to scrape down the edges. If the dough isn’t coming together after several minutes, gradually add more olive oil (the amount of oil needed may vary based on the size of your plantains).
- Line a sheet pan with parchment paper. Scoop out 2 to 3 tablespoons of the plantain mixture onto the lined baking sheets. Spread the mixture into a small circular shape, roughly 1/2″ thick, and repeat for the remaining mixture.
- Add one tablespoon of olive oil to the top of the dough and spread evenly with your hands or with a basting brush.
- Place in the oven and cook for 15-20 minutes, or until the crust is no longer soft and the edges are beginning to turn golden brown.
- While the crust is cooking, fry slices of Queso de Freír at 350ºF, 4 minutes each side until golden brown.
- When the crust is done, remove it from the oven and coat it with Marinara or Pizza sauce. Top with the fried cheese, and slices of Salami, then place back into the oven, under the broiler, until salami is shiny and slightly browned (about 2 to 3 min).
- Remove from the oven, sprinkle with fresh basil, and serve.
