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Mexican Pizza and Volver

Mexican Pizza with Cilantro Pesto: A Flavorful Twist

This Mexican pizza features cilantro pesto and chorizo for a flavorful twist that delights the senses.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cilantro Pesto
  • 1 bunch Cilantro Substitute with parsley if unavailable.
  • 2 tablespoons Lime Juice Can use lemon juice as an alternative.
  • 1 medium Jalapeño Omit seeds for milder flavor or substitute with bell pepper.
  • 1 teaspoon Kosher Salt Adjust if using regular salt.
  • 1/4 cup Toasted Pine Nuts Walnuts or sunflower seeds can substitute.
  • 1/4 cup Cotija Cheese Feta cheese is also an option.
  • 1/2 cup Olive Oil Any mild oil can work.
For the Pizza
  • 1 round Prepared Pizza Dough Store-bought for easier preparation.
  • 2 cups Shredded Mozzarella Cheese Can use provolone or cheddar.
  • 1 cup Chorizo Vegetarian chorizo is a meatless option.
  • 1 tablespoon Flour For dusting the work surface.
For Garnishing
  • 1/2 cup Sour Cream Greek yogurt is a good alternative.
  • 1/4 cup Torn Cilantro Leaves Basil can be used for a different aroma.
  • 1/4 cup Additional Cotija Cheese Extra creaminess on top.
  • 1/4 cup Toasted Pine Nuts For added crunch.

Equipment

  • Oven
  • Food processor
  • Skillet
  • Rolling Pin
  • Sheet Pan
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and let the pizza dough come to room temperature.
  2. In a food processor, blend cilantro, lime juice, jalapeño, kosher salt, toasted pine nuts, cotija cheese, and olive oil until smooth.
  3. Cook chorizo in a skillet over medium heat until browned, about 5-7 minutes, and drain excess fat.
  4. Roll out the pizza dough on a floured surface to fit a greased 9"x12" sheet pan.
  5. Spread cilantro pesto over the rolled-out dough and sprinkle mozzarella cheese on top.
  6. Distribute cooked chorizo and sprinkle cotija cheese on top.
  7. Bake in the preheated oven for 10-14 minutes until crust is golden and cheese is bubbly.
  8. Let the pizza cool for a few minutes, then garnish with sour cream, cotija, cilantro, and pine nuts.
  9. Slice the pizza and serve hot.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 16gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 550mgPotassium: 280mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure dough is evenly rolled out to prevent thick edges. Drain chorizo to avoid sogginess. Let pizza rest before slicing for easier cuts.

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