Mixing culinary metaphors isn’t really my thing, and I like my cooking straight-up authentic (and tasty). But, last night I applied a Mexican cooking tradition to my Italian pizza. No, I didn’t just add jalapeños.
Enchiladas can be sauced in many different ways—rancheras, molé, suizas, verdes, and more. A dish of enchiladas sauced with two different sauces is called enchiladas divorcadas, or divorced. I couldn’t decide what topping to make for our Friday night pizza, having tomatoes, broccoli, ricotta, and mozzarella at hand, and I didn’t want to do a mash-up. My solution was to make divorced pizza—a white broccoli on one side, and tomato and mozzarella on the other.