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Mexican Pizza

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Dinner, Main Course – American
By Kelly Djalali – Serves: 2-4
Prep Time: 20 Minutes – Cooking Time: 10-14 Minutes – Total Time: 35 Minutes

Cilantro pesto makes the base for a fresh and bright pizza; with spicy Mexican chorizo and salty cotija. Sour cream, cilantro and toasted pine nuts garnish.

Ingredients

  • Cilantro Pesto
  • 1 Bunch Cilantro, rough chopped stems included
  • Juice of 1 Lime
  • 1 Jalapeño, stemmed, seeds removed (if desired), and cut into half or quarters
  • Kosher Salt, to taste
  • 1/4 cup Toasted Pine Nuts
  • 1/4 cup Cotija, crumbled
  • 2-3 tbsp. Olive Oil
  • Pizza
  • 1 Prepared Pizza Dough, room temperature
  • 1/2 cup Cilantro Pesto
  • Large Handful of Mozzarella Cheese, shredded
  • 3/4 -1 cup Chorizo, cooked and drained
  • Small Handful Cotija, crumbled
  • Flour, for dusting
  • Sour Cream, torn Cilantro Leaves, more Cotija and Toasted Pine Nuts for garnish

Instructions

1

Preheat oven to 450 degrees.

Cilantro Pesto

2

Wash and dry one bunch of cilantro and give it a rough chop, stems and all. Put it directly into the food processor, reserving a few stems for garnish. Squeeze in the juice of one lime.

3

Slice the stem off of one jalapeño and remove the seeds, or not, depending on how spicy you like to go. Slice the pepper in quarters and toss into processor. Add a healthy pinch of Kosher salt. Then add about 1/4 cup toasted pine nuts and 1/4 cup crumbled Cotija cheese. Pulse a few times to mix in the cheese and nuts. Then, turn on low and drizzle in olive oil (about 1.5 tablespoons) until it reaches a thick pesto consistency.

Pizza

4

Lightly grease the bottom and sides of a 9"x12" sheet pan.

5

Roll the dough out in a rectangle shape roughly 9"x12". Lay dough in the pan, letting it come up the sides a little.

6

Spread an even layer of Cilantro Pesto over the dough and cover with an even layer of shredded mozzarella.

7

Sprinkle cooked chorizo evenly over cheese, followed by a sprinkling of crumbled cotija.

8

Bake for 10-14 minutes, util the cheese and crust is golden.

9

Remove from oven and let sit for 2-3 minutes before transferring to a cutting board.

10

Once transferred, pipe a ribbon of sour cream and finish with more cotija, reserved cilantro leaves and toasted pine nuts.