Mexican Pizza Recipes

Here are 3 Mexican pizza recipes, all with a cornmeal base. The first one is with beef mince, the second is a vegetarian pizza and the third is a taco pizza.

Mexican Pizza Recipe n°1

Ingredients:

• 1 quantity Basic corn meal pizza dough
• 1 tablespoon olive oil
• 1 small brown onion, finely chopped
• 350g lean beef mince
• 1 cup thick tomato salsa (see recipe at the bottom of this page)
• 125g can corn kernels, drained
• 1/4 cup tomato paste
• 3/4 cup grated tasty cheese
• 1 large avocado, halved, stone removed, peeled, mashed
• 1/2 lemon, juiced
• 30g tortilla chips

Method:

1. Preheat oven to 200°C.
2. Grease a 30 cm round pizza tray.
3. Heat oil in a frying pan and sauté onion, stirring for 3 to 4 minutes or until soft.
4. Add the mince and cook for 5 minutes or until browned.
5. Add salsa and corn.
6. Season and simmer until thickened slightly.
7. Remove from heat.
8. Roll the cornmeal dough into a 30 cm round.
9. Place the pizza dough on the prepared tray.
10. Spread with tomato paste.
11. Top with mince mixture and cheese.
12. Bake for 15 to 20 minutes or until the pizza base is crisp and golden.
13. Combine avocado and a tablespoon lemon juice spoon on to the center of pizza and garnish with avocado topped by the tortilla chips.

Vegetarian Mexican Pizza With a Cornmeal Crust

Ingredients:

• 1 quantity Basic corn meal pizza dough
• 1 (16 ounce) can fat free refried beans
• 1 cup salsa (see recipe at the bottom of this page)
• 2 medium plum tomatoes, diced
• 1 (4 ounce) can chopped green chilies, drained
• 1/2 cup chopped green peppers
• 1/4 cup chopped onions
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1 cup shredded low-fat cheddar cheese

Method:

1. Layer the cornmeal pizza base with the salsa, tomatoes, chilies, green pepper, onion, olives and cheese.
2. Bake the cornmeal pizza at 3500 for 10 minutes or until the cheese is melted.

Taco Pizza With Cornmeal Crust

Ingredients:

• 1 quantity Basic corn meal pizza dough
• 12 ounces lean ground beef
• 1 cup chopped onion
• 1 (8-ounce) can tomato sauce
• 1 (2 1/2-ounce) can sliced ripe olives, drained
• 1 (1 1/4-ounce) envelope taco seasoning mix
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cups shredded lettuce
• 2 cups chopped tomatoes
• 2 medium avocados, seed, peeled and chopped
• 1 cup (8 ounces) sour cream
• Chili powder
• Fresh cilantro or coriander to top after it has come out the oven

Method:

1. Prepare the cornmeal pizza dough.
2. Grease two 11 to 13-inch pizza pans or baking sheets.
3. On a lightly floured surface, roll each half of dough into a circle 1-inch larger than pizza pan.
4. Transfer the dough to the pans and build up the edges slightly. If desired, flute the edges.
5. Prick well with fork, to keep the pizza flat.
6. Prebake in a 4250F (2200C) oven for 10 to 12 minutes or until lightly browned.
7. Meanwhile, in a large skillet sauté the ground meat and onion until meat is brown and onion is tender and then drain off the fat.
8. Stir in tomato sauce, olives and taco seasoning mix.
9. Spread the meat mixture over the hot cornmeal crusts and sprinkle with cheese.
10. Bake about 12 minutes more or until cheese is melted.
11. Top with lettuce, tomatoes, avocados and sour cream.
12. If desired, sprinkle sour cream with chili powder and the fresh coriander.

Salsa

Ingredients:

• 1 tomato, diced fine
• 3 – 5 tablespoons jalapeno peppers, diced fine
• 1 tablespoon of cilantro leaves
• 1 small onion, chopped fine
• 12 ounce tomato juice
• Salt, to taste

Method:

1. Combine all the ingredients.
2. Leave overnight in the fridge to thicken (you can make it and eat it immediately, but it will be very runny).

Go back to the Pizza topping page.