Mexican pizza. The very words usually sent a thrill of anticipation through me, the promise of crispy goodness layered with savory beef and melty cheese. But tonight, staring at the greasy remains, all I felt was a dull ache in my stomach and a pang of regret.
This wasn’t the Mexican pizza I remembered. This wasn’t the dish that transported me back to lazy summer afternoons spent with my grandpa in his tiny Tucson kitchen. The air would be thick with the scent of sizzling chorizo and simmering red enchilada sauce. Grandpa, his weathered hands moving with practiced ease, would patiently guide me as we assembled the masterpiece – crispy tortillas layered with beans, meat, cheese, and a vibrant red sauce. Each bite was an explosion of flavor and texture, a testament to the magic that could be created with simple ingredients and a whole lot of love.
Tonight, I craved that magic. Determined to recreate the taste of those childhood memories, I tossed the empty box aside and grabbed my phone. It was time to ditch the drive-thru and make a Mexican pizza worthy of my grandpa’s legacy.
Recipe
Ingredients
For the Dough
- 1 pound (about 3 1/4 cups) all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water (110°F/45°C)
- 2 tablespoons olive oil, plus extra for greasing
For the Tomato Sauce
- 1 can (14 ounces) diced tomatoes
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Toppings
- 1 cup cooked black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 jalapeño, seeded and diced
- 1 bell pepper, diced
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 cups shredded Mexican cheese blend (Oaxaca, Queso Fresco, Cheddar)
- Optional: Cooked and seasoned ground beef, shredded chicken, or chorizo
For Garnish
- Sliced avocado
- Sour cream
- Lime wedges
How To Make Mexican Pizza
- Prepare the Dough
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Add the flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour or until doubled in size.
- Make the Tomato Sauce
- In a saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion, sautéing until softened.
- Stir in the diced tomatoes, dried oregano, ground cumin, chili powder, salt, and pepper.
- Simmer the sauce for 15-20 minutes, stirring occasionally, until thickened. Remove from heat and set aside.
- Preheat the Oven
- Preheat your oven to 450°F (230°C) and place a pizza stone or baking sheet in the oven to heat up.
- Roll out the Dough
- Punch down the risen dough and divide it into two equal portions for two pizzas.
- On a floured surface, roll out each portion of dough into a circle of desired thickness.
- Assemble the Pizza
- Place the rolled-out dough on a lightly greased pizza pan or parchment paper.
- Spread a generous layer of tomato sauce over the dough, leaving a small border around the edges.
- Sprinkle cooked black beans, corn kernels, diced jalapeño, bell pepper, red onion, and fresh cilantro evenly over the sauce.
- If using, add cooked and seasoned ground beef, shredded chicken, or chorizo on top of the vegetables.
- Sprinkle shredded Mexican cheese blend over the toppings, ensuring even coverage.
- Bake to Perfection
- Carefully transfer the assembled pizza to the preheated pizza stone or baking sheet in the oven.
- Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly caramelized.
- Garnish and Serve
- Remove the pizza from the oven and let it cool for a few minutes before slicing.
- Garnish with sliced avocado, a dollop of sour cream, and lime wedges for a burst of freshness.
- Serve hot and enjoy the vibrant flavors of Mexican pizza
Troubleshooting Tips
- Soggy Tortillas? Ensure your tortillas are crispy before assembly. If they seem a bit soft, fry them for an extra minute or two.
- Cheese Mishap? Grated cheese melts more evenly than pre-shredded cheese, which can contain anti-caking agents that affect melting.
- Bland City? Don’t be afraid to adjust the taco seasoning to your taste preference. Add a pinch of cayenne pepper for a kick or a sprinkle of chili powder for a deeper flavor profile.
Store Method
While Mexican pizza is best enjoyed fresh out of the oven, leftovers can be stored for up to 3 days in an airtight container in the refrigerator. To reheat, preheat your oven to 350°F (175°C) and wrap the leftover pizza in foil. Bake for 10-15 minutes, or until heated through.
Pro Tip: Reheating in a skillet over medium heat can help crisp up the tortillas again.
Success Secrets
- Quality Ingredients Matter: Use fresh ground beef and high-quality cheese for the best flavor.
- Don’t Skip the Crisp: Those golden brown tortillas are the foundation of a fantastic Mexican pizza. Take the time to ensure they’re crispy before assembly.
- Spice it Up!: Get creative with your toppings! Explore options like black olives, sour cream, or a dollop of guacamole.
- Make it a Party!: Mexican pizza is perfect for game nights, potlucks, or a fun family meal.
