Walk past any dry spice stand in Argentina and you’ll have a hard time missing the adobo para pizza sitting right beside chimichurri mixes, oregano, parsley, and other common herbs & spices. For chefs or home cooks, who see no need in purchasing a commercial blend, this mixture may be custom made before or at the last minute by sprinkling here and there a few simple ingredients. Either way, adobo para pizza is the go to seasoning for adding a spicy herbal kick to pizzas when parsley, oregano, or basil just won’t cut it by themselves.
Although technically, adobo para pizza can consist of many flavorful herbs and spices, there are few ingredients that define the seasoning and, therefore, should always be present. You know, like how everyone expects their chimichurri to at least have garlic, parsley, and olive oil. These are oregano, aji molido, and pimenton dulce (sweet paprika.) After that, local favorites such as ground white/black pepper, ground laurel(bay leaf), cumin, and garlic powder are added into the equation.
Spicy Adobo Para Pizza (all of this does not need to go on one pizza)
2 tablespoons aji molido (substitute with red pepper flakes)
1 tablespoon dried oregano
1/4 teaspoon pimenton dulce (sweet paprika)
1/4 teaspoon ground laurel (bay leaf)
Mix all of the ingredients and store in an airtight container.
Oh, and if you think adobo para pizza is only for pizza, think again. This mixture is great for sauces, meats, soups, and pasta dishes. Then again, it definitely adds some nice spice to matambre a la pizza (thin flank steak, pizza-style)….