Mexican Pizza
Mexican Pizzan is a Mexican recipe that serves 8. One serving contains 182 calories, 6g of protein, and 6g of fat. For 94 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from The Whole Gang has 46 fans. It works well as a side dish. If you have tomatillos, chipotle chili powder, cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 10 minutes. With a spoonacular score of 22%, this dish is rather bad. If you like this recipe, you might also like recipes such as Elote Pizza (aka Mexican Street Corn Pizza), Mexican Pizza, and Mexican Pizza.
Servings: 8
Preparation duration: 10 minutes
Ingredients:
1 tsp Adobo, (I use Penzeys which contains-garlic, onion, Tellicherry black pepper, Mexican oregano, cumin and cayenne red pepper.)
1/4 tsp Ancho chili powder
2 tsp butter, (Earth Balance dairy, gluten and soy free)
1 package Daiya Cheese, cheddar and mozzarella (gluten, dairy, and soy free)
1/4 tsp Chipotle chili powder
pinch of Garlic powder
2-4 jalapeños, seeded and sliced
1 package of sliced mushrooms, (sliced and whole costs the same)
1 TB Olive oil
Fresh cracked black pepper
1 pizza crust, (I used Chebe all purpose mix.)
½ red onion, diced
1/2 tsp Course Sea Salt
4-6 tomatillos, sliced, depending on size and pizza size
1 large tomato, diced
1/2 tsp Cilantro, dried or handful of fresh chopped
Equipment:
oven
cutting board
frying pan
Cooking instruction summary:
Pre-heat your ovenWhile the oven is heating up dice your onion and toss it and the mushrooms into a large skillet with the butter and a little splash of olive oil on medium to medium high.While that is cooking mix your pizza dough, roll it out and put it onto your pan. Prick the surface with a fork so it don’t get one of those large bubbles. If you are using a pizza shell like Udi's, unwrap and place on pizza pan.Give that skillet a little toss.Slice your tomatillos, chop your tomato and seed and slice your jalapeno. I like to use one large cutting board for it all. It goes much faster that way. Give that skillet one more toss, sprinkle with a little sea salt and pepper and turn off.Assemble your pizza!Sprinkle the dough with some olive oil and then use the back of a spoon or your fingers (best kitchen tool) to spread it around. Sprinkle the dough with garlic powder making sure to get it all the way to the edges. Don’t use too much or it will be too over powering. Also sprinkle the dough with the Adobo, but not to the edges.Add your sliced tomatillos and chopped tomatoes around the pizza. Now sprinkle with the cheeses. I don’t like a lot of cheese on my pizza and with Daiya I would not use as much as I would have it were regular dairy cheese. Remember, you can always add more the next time or even after you’ve tasted it just pop it back into the oven.Now distribute the mushroom onion mixture and sliced jalapeño peppers. Sprinkle with the ancho and cilantro. The last thing I add are the chipotle and sea salt all the way to the edges. I really like to have a good seasoning on the edges of my pizza.Bake according to your dough directions and enjoy!
Step by step:
1. Pre-heat your oven
2. While the oven is heating up dice your onion and toss it and the mushrooms into a large skillet with the butter and a little splash of olive oil on medium to medium high.While that is cooking mix your pizza dough, roll it out and put it onto your pan. Prick the surface with a fork so it don’t get one of those large bubbles. If you are using a pizza shell like Udi's, unwrap and place on pizza pan.Give that skillet a little toss.Slice your tomatillos, chop your tomato and seed and slice your jalapeno. I like to use one large cutting board for it all. It goes much faster that way. Give that skillet one more toss, sprinkle with a little sea salt and pepper and turn off.Assemble your pizza!Sprinkle the dough with some olive oil and then use the back of a spoon or your fingers (best kitchen tool) to spread it around. Sprinkle the dough with garlic powder making sure to get it all the way to the edges. Don’t use too much or it will be too over powering. Also sprinkle the dough with the Adobo, but not to the edges.
3. Add your sliced tomatillos and chopped tomatoes around the pizza. Now sprinkle with the cheeses. I don’t like a lot of cheese on my pizza and with Daiya I would not use as much as I would have it were regular dairy cheese. Remember, you can always add more the next time or even after you’ve tasted it just pop it back into the oven.Now distribute the mushroom onion mixture and sliced jalapeño peppers. Sprinkle with the ancho and cilantro. The last thing I add are the chipotle and sea salt all the way to the edges. I really like to have a good seasoning on the edges of my pizza.
4. Bake according to your dough directions and enjoy!
Nutrition Information:
covered percent of daily need
