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Mexican Pizza

by Vincent DiLeo

Have you ever made a Mexican Pizza?

This is one of my family’s favorite pizzas.  It’s simple to make and if you have a taste for spicy flavors with a little heat, this pizza is for you.

My kids have loved Mexican food since the day they were born!  I guess I shouldn’t have filled those empty baby jars with refried beans.  Just kidding… 

In our house there is always leftover salsa or hot sauce around.  Since I’m the main cook, I’m always searching for new recipes to make. 

One day, I came across some left over salsa in the refrigerator, but I was in the mood for pizza.  Walaa…the birth of my Mexican Pizza.

 

 

 

My Mexican salsa is easy to make and very tasty.  The recipe was shared with me from an inmate in prison.  No, I wasn’t in prison, but I was the Correctional Officer in charge of watching the Hispanic prisoners cooking in the kitchen.

This guy whipped together a batch of salsa for his amigos that the Chefs on the Food Network channel would be proud of.

Here is the salsa recipe with a touch of fresh ingredients and a little of my own touch:

Mexican Pizza Sauce:

1 can of stewed tomatoes
1 small can of tomato sauce (8 oz)
1 small jalapeño pepper
2-3 cloves of fresh garlic finely chopped
¼ cup of fresh chopped cilantro
¼ small onion chopped
¼ tsp oregano
½ tsp cumin
½ tsp Chile powder

 

Use a small blender or food processor and process the jalapeno, garlic, onion, just until nicely chopped.  Add all the other ingredients and give a few quick bursts of chopping. 

Refrigerate until you are ready to make the pizza

For The Pizza:

Fresh pizza dough enough for 1-2 pizzas

16 oz of whole milk mozzarella or your favorite cheese

Grated Romano and Asiago cheese as much as you like

1-2 links of spicy chorizo (Mexican pork sausage)

Bake in the oven at 450-500 degrees for 10-15 minutes.