Savory, slightly sweet, somewhat spicy and salty, Rocoto and Bison Pizza brings me back to the rustic restaurants in Peru (and the ever-present wood-fired pizza ovens), and the flavors of their beloved rocoto relleno... This grilled pizza may make spoil you for that pepperoni pizza you're accustomed to!
Preheat grill or oven to medium-high (about 400 degrees). Pizza dough should be VERY thin. I cook mine on the grill on a pizza stone.
Brown the bison (add oil if needed). Add the onion and garlic as you break up the meat. When the meat is browned and the onion translucent, de-glaze with sherry or pisco.
Add the currants or golden raisins, cumin, salt and pepper. Simmer gently about 5 minutes.
To assemble the pizza: Drizzle the crust with olive oil. Use a pastry brush to spread.
Layer the ground meat mixture, sliced rocoto peppers, olives, queso fresco, and parmesan.
Cook pizza until crust is browning, and cheese is golden. (8-10 minutes usually but depends on heat level).
Add the hard-boiled egg slices or wedges. Enjoy!
The stated time does not include making a pizza crust. I have a bread machine, and either make a batch of pizza dough (makes 2 pizzas), or I buy frozen pizza dough. If I'm really lucky, I have a ball of dough from the most recent bread machine batch ready to thaw. If I'm in a pinch (and craving this pizza), I will buy a pre-made crust. Trader Joe's has a good frozen pizza dough.
Bison is very lean. You may wish to use a drizzle of olive oil as you brown it.
Rocoto peppers are widely available in jars packed in water. I remove the black seeds and membranes and slice them. Roasted red peppers are a good substitute, but don't have any heat. Add a bit of crushed red pepper to the meat as it browns. You could also use Hatch green chile as a substitute but the flavor is quite different.