Happy Cinco de Mayo!!! Whether you celebrate this holiday hard or this Tuesday couldn’t be more normal to you, make this Mexican Pizza, then you are in holiday!
My story with homemade Mexican food goes back to last year when I visited Mexico twice. In May 2014, cooking in a Mexican kitchen eight hours a day for an entire week taught me that the best Mexican food is made from the most basic Mexican dishes such as salsa, pico de gallo, tortillas, and refried beans.
What if I told you that you can combine all the basics into one epic dish? That’s the Mexican Pizza recipe I am about to share with you. Trust me, this deep dish~ish pizza is going to surprise you.
For the salsa and the pico de gallo required in this recipe, you can certainly use your favorite ones from a grocery store. My favorite salsa and pico happen to be homemade ones, and they take very little time to make. Here are my go-to recipes.
8 Roma tomatoes, roasted in the oven at 350°F for 10 minutes
1 small bunch cilantro
1/2 small white onion
2 cloves garlic
1/2 cup chicken broth or water
a pinch of salt
1 serrano pepper, seeded
Place all ingredients in a blender. Blend until smooth. This recipe makes quite a bit of salsa. It can be stored in the fridge up to two weeks.
Pico De Gallo Recipe
4 Roma tomatoes, diced
1/4 cup white onion, diced
1/3 cup cilantro, chopped
1 clove garlic, chopped
1 tbsp lime juice
salt and pepper to taste
Combine all the ingredients and mix well. That’s it. If you’d like some heat, chop up a serrano pepper or habanero pepper and throw it your pico. This recipe yields about 2 cups.
In traditional Mexican cooking, the tortillas for Mexican pizza are fried before baking. I like to make things towards the healthy side. Instead of frying, the tortillas are grilled on a George Foreman Grill for 2 minutes each side. This still makes the tortillas crispy and contain fewer calories.
The rest of the process is basically building up layers for your pizza. Let’s bring some authentic homemade Mexican pizzas to your dining table, shall we? Hope you enjoy!Print
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- 1 lb lean ground beef
- 1 (1 1/4 oz) package taco seasoning
- 2 tbsps water
- 8 small flour tortillas
- 1 (16 oz) can refried black beans
- 1/2 cup pico
- 3/4 cup salsa
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 1/4 cup green onion, chopped
- 1/4 cup black olive, sliced
- Preheat oven to 400°F.
- Preheat George Foreman Grill. Grill tortillas for 2 minutes each side.
- At the same time, brown beef in a sautépan over medium-high heat for 5 minutes, drain. Return to pan. Mix in taco seasoning and water. Set aside.
- In the same pan ((no need to wash), heat refried beans for 2-3 minutes over medium-high heat.
- Spread 1/4 refried beans on one tortilla, followed by 1/4 beef mixture, and top with another tortilla.
- Spread 3 tbsps salsa on the second tortilla, then add Cheddar and Monterey jack cheese. Sprinkle 1 tbsp green onion and 1 tbsp olive. Top with 2 tbsps pico.
- Do the same with the other 3 pizzas.
- Bake for 8-10 minutes. Serve with the rest of the salsa and pico.
Preparation Time includes making the salsa and the pico. If you choose to fry tortillas, here is how to do it. Heat a small amount of Canola oil in a skillet. Once the oil is hot, place one tortilla in and fry for 30-45 seconds each side. Keep the tortillas as flat as possible and pop up any bubbles that may form. Transfer to paper towel to drain.
- Serving Size: 4
Keywords: mexican pizza