Taco Bell Mexican Pizza Recipe

Ingredients:

8 small (6-inch diameter) flour tortillas
1/2 lb. ground beef
2/3 cup mild picante salsa
1 (16 ounce) can refried beans
1/3 cup tomato, diced
1/2 tsp. salt
1 cup Monterey Jack cheese, shredded
1/4 tsp. minced dried onion
1/4 cup black olives, sliced
1/4 tsp. paprika
2 tbsps. water
1 cup Crisco shortening or cooking oil
1 1/2 tsp. chili powder
1 cup cheddar cheese, shredded
1/4 cup green onions, chopped

Directions:

Inside a skillet, cook and brown the beef on medium flame and drain the fat off out from skillet. Add in onions, salt, water, paprika and chili powder then allow the mixture to simmer on medium flame for 10 mins. stirring it often.

Inside a frying pan on medium-high flame, heat some oil or Crisco shortening and when the oil starts getting smoky begin frying flour tortillas for 30 to 45 secs. on each side then allow them to drain on some paper towels.

Make sure that you pop out any bubble that appears in the tortilla so it remains flat frying in the oil. They should be golden brown in color.

Inside a pan or microwave, heat the beans. Oven should be preheated to around 400′ F. When tortillas and meat are finished cooking just set them aside and be ready to assemble the pizzas.

Spread about 1/3 of a cup of the beans onto the face of each flour tortilla and follow with about 1/4 to 1/3 cup of the meat mixture then place a tortilla on its top.

Coat the pizzas tortillas with 2 tbsps. of picante salsa atop of each and divide tomatoes in half and place one half on the tortilla.

Also divide the shredded cheese, minced onions then the olives and stacking them up in the same order. Bake in the oven about 8 to 12 mins. or just until the cheddar cheese melts on the top.

White Onion Pizza Recipe

Ingredients:

1 recipe pizza dough
2 tbsps. extra virgin olive oil
1/2 cup other white cheese such as mozzarella, white cheddar etc, shredded or grated
3 med. onions
1/4 cup Romano cheese, grated
3 tbsps. chopped parsley, chopped
salt, pepper, garlic powder, dried: oregano, basil, thyme to taste
anchovies- optional

Directions:

There is no sauce on this pizza hence the term “white pizza”. Make sure that you use quality oil and cheeses for a great turnout of the pizza. Oven should be heated around 450′ F.

Peel of the 3 onions then boil for 5 mins. and then drain. After they have finished cooling slice the onions thinly and be sure to rinse them in water then drain once more. Roll the dough out and put it on a hot pizza stone or pizza pan.

Brush with some oil and then layer the onions all over. Sprinkle the shredded cheeses then season with herbs, salt and pepper then bake in the oven for 20-25 mins. and then sprinkle the parsley.

Let cool for 5 mins. prior to slicing them in 6-8 pcs. or as you would like and then serve. You can accompany this pizza with some green salad and wine for a great dinner.

Burrito Mexicalian Pizza Recipe

Ingredients:

1 box single cheese pizza mix
1/2 lb. ground beef, browned
8 ozs. Cheddar cheese, grated
1 chopped tomato
1 (16 oz.) can refried beans
2 tbsps. chili seasoning
1 (4 ounce) can green chilies, drained and chopped
1 chopped onion
1 green pepper, cut in strips
1/4 tsp. Tabasco
3/4 cup ripe olives, sliced

Directions:

Dough should be prepared as per package instructions. Into the dough mixture add about 2 ozs of the green chilies.

In a bowl, toss together chili seasoning, refried beans, 2 ozs of the green chilies and tabasco. Evenly spread out this mixture on the dough.

Layer the cheese that came with the box, the cheddar that was grated and the sauce then top it with the browned beef, strips of the green pepper, olives, onions and tomatoes. Bake in the oven at around 425′ F for about 20 mins.

Mexican Stuffed Pizza Recipe

Ingredients:

2 pkgs. (8 ounce) refrigerated crescent roll dough
1 can (15 ounce) chili with beans
1/2 cup cheddar cheese, shredded
1 can (4 ounce) diced green chilies, diced
2 cups toppings (shredded lettuce, chopped tomato, sliced
ripe olives, chopped onions, guacamole, sour cream
and shredded cheddar cheese)

Directions:

Oven should be preheated to around 350′ F. In a medium sized bowl, mix together green chiles and chili with beans.

Overlap the triangles of dough around the edges of a 10-12-inch round shaped pizza pie pan and position the top half portion of triangle so it hangs over pan’s edge.

Put chili mix inside the triangle’s center and bring the top half of individual triangles over the chili then tuck it under the pointed ends. Put a sprinkling of cheese on top.

Bake in the oven for about 30-35 mins. at around 350′ F or just until they are golden in color. Finish with 2 cups of toppings and then serve immediately.

Mexican Salmon Pizza Recipe

Ingredients:

2 small purchased baked pizza crusts (about 7 inches in diameter)
1/2 cup salmon, cooked and flaked
1/2 cup tostadas, coarsely crushed
1/4 cup red onion, chopped (optional)
Nonstick cooking spray
1/2 cup bottled salsa or picante sauce
1 cup Mexican seasoned cheese or Monterey Jack cheese, shredded

Mexican seasoned cheese is a combination of Monterey Jack cheese, Colby and Cheddar cheese with Mexican seasonings.

Directions:

Oven should be heated to around 450′ F. Spray nonstick cooking spray to the top of each crust of pizza. Layer onions, salmon, tostadas and shredded cheese on the top of each pizza then bake in the oven for 8 to 10 mins. or just until the cheese bubbles and it is browned lightly.

Deep Dish Mexican Pizza Recipe

Ingredients:

1 thick pizza crust
15 ozs. black beans, rinsed and drained
3/4 cup tomatoes, diced
2 ozs. sliced ripe black olives, drained and sliced
1/2 diced small onion
1/2 cup frozen whole kernel corn, thawed
1 tsp. powdered chili
1/4 tsp. ground cinnamon
Cornmeal for dusting
1 cup Monterey jack cheese, shredded
1/2 diced green bell pepper
1/2 tsp. ground cumin
1/2 tsp. olive oil
2 ozs. green chilies, diced
Nonstick cooking spray
Sour cream (optional)
Salsa (optional)

Directions:

Pizza crust should be prepared according to its package directions. Oven should be preheated to around 500′ F.

In a large saucepan about 2 to 3 quarts big, spray some nonstick cooking spray and place saucepan on medium flame. Then add in 1 tbsp. of water, chili powder, cinnamon, cumin and onions and be sure to stir them all up.

Cover while cooking for 3-4 mins. or just until onions are tender and crisp.

Add chilies and beans to the saucepan and then take out half of this mixture and process inside a blender or food processor until it smoothens.

Spray some nonstick spray to a 14-inch deep dish pizza pan and dust lightly with some cornmeal. Then, press your dough inside the pan’s bottom then up its sides.

Cover the pan using plastic wrap and allow to rest in a warm place for 15-20 mins. or just until they are puffy. Cook inside the oven for 5-7 mins. or just until the top is firm and dry.

Evenly spread out the pureed mixture of beans on the crust and top it also with half of shredded cheese.

Next, layer on the other half of bean mixture, olives, bell peppers, corn and tomatoes then finish with the remainder of Monterey cheese.

Cook inside the oven for about 10-12 mins. or just until the crust turns a deep golden brown. Remove from the oven and brush the crust’ edges with some olive oil and slice in wedges.

You can serve this with some sour cream and salsa.

Mexican Pizza Recipe

Ingredients:

For pizza dough:

1 cup warm water PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
2 1/2 tsps. active dry yeast
2 1/3 cups all-purpose flour
2 tbsps. warm water
1/2 tsp. sugar
1 tsp. salt
3 tbsps. peanut oil
1/2 tsp. ground cumin
2/3 cup cornmeal plus additional for sprinkling pizza pan

For the sauce:

1 lb. fresh chorizo, casings discarded
2 fresh poblano chilies, roasted and cut into thin strips
1 1/2 lb. fresh tomatillos, husks discarded
1/4 cup cooked black beans, rinsed if canned
1 thinly sliced small onion
2 tbsps. peanut oil
1 tbsp. fresh lime juice
2 thinly sliced garlic cloves
1 1/2 cup mexican blend cheese or Cheddar, grated
2 thinly sliced scallions
1/4 cup packed fresh coriander sprigs, washed, dried, and chopped
1/4 cup drained pimento-stuffed green olives, thinly sliced

Directions:

For the dough: Inside a saucepan, heat half a cup of water up to 110′ F and then transfer water that has been heated to another bowl. Add in the sugar and yeast then let it stand for 5 mins. or just until a layer of foam appears.

Add in the remainder of the water & other ingredients for the dough then put it out on any flat surface that has been lightly dusted with flour and start kneading for 10 mins. until dough becomes elastic and smooth.

Place dough inside a well greased bowl then be sure to turn it so that all sides are coated with oil. Cover it loosely and allow to rise in any warm area just until it has doubled its size (1 hour).

You can also let the dough double in size inside your refrigerator overnight.

To make the sauce: Inside a big saucepan that has water boiling, blanch the tomatillos for a minute then drain them using a colander. Slice up each of the tomatillos in 8 wedge pieces.

In heated skillet, saut� garlic and onions in some oil on medium heat until onions are translucent and soft. Add in the tomatillos then cook on medium heat then stir it occasionally just until tomatillos become soft and the mixture reduces to 1 1/4 cup.

Let the mixture cool and then puree inside a food processor until it is smooth. Place the pureed mix in a bowl and add in salt, coriander and lime juice.

In another skillet, brown & cook the sausages on moderately high flame by stirring until sausage is broken into lumps then cook until they brown.

Place the sausages onto a paper towel for draining excess liquid. Oven should now be preheated to around 525′ F and then place the oven rack on the top shelf.

Lightly sprinkle some cornmeal on a 16-inch perforated pan. Punch dough down then place on any surface that has been lightly dusted with some flour and roll out the dough to a 17-inch round shape. Fit the dough inside the pan and form edges as well then bake for 5 mins.

Evenly spread out sauce on partially baked pizza dough but leave at least half an inch at the edges to serve as border.
Layer with the sausage, beans, chilies, olives, scallions and cheese then bake in the oven for 10 mins. or just until the cheese melts and the crust turns pale and golden in color.

Roasting Peppers: Just char peppers with the use of a long-handled fork on open flame, occasionally turning them from time to time for about 2-3 mins. or just until skins turn black

(you can also broil peppers on a broiler pan under a broiler that has been preheated with the flame around two inches away, turning them for every five mins. and cooking until skins have been charred and blistered).

Place peppers in another bowl then just allow them to steam while covered just until they have cooled down enough for you to hold. Peppers should be whole, just peel peppers starting at the end of the blossom then tops should be cut and the ribs and seeds discarded.

Southwest Beef & Chile Pizza Recipe

Ingredients:

1 thick prebaked Italian bread shell (12-in. in diameter, 16 ozs.)
1 lb. lean ground beef
1 1/4 cup prepared mild thick and chunky salsa
2 medium plum tomatoes, seeded and coarsely chopped
1/4 tsp. salt
1 1/2 cup Mexican cheese blend or Monterey Jack cheese, shredded
1/3 cup red onion, cut into slivers
1 can (4 ozs.) green chilies, drained and diced
2 tbsps. fresh cilantro, chopped

Directions:

Preheat oven around 450′ F. In a skillet, cook and brown beef on medium heat for about 8-10 mins. or just until the beef is not anymore pink and break them up to crumbles measuring about 3/4-inch each. Season some salt and then remove from the pan and be sure to drain the drippings.

In an unoiled baking sheet or pizza pan, place the bread shell and evenly spread out salsa on the shell and sprinkling with half of the shredded cheese. Layer the beef, slivers of onion, tomatoes, chilies and the other half of the shredded cheese.

Cook in the oven at 450′ F for about 11-13 mins. or just until cheese melts and the other toppings are hot. Sprinkles chopped cilantro on top and then slice in 8 wedges. Serve while hot.

Mexican Pita Pizzas (Mexico) Recipe

Ingredients:

4 Pita breads
Salsa
1 cup shredded Monterey Jack Cheese
Sliced Scallions
1 can Black beans (15 ounces), drained
Guacamole
1 can Pico de Gallo (11.5 ounce), drained
2 cups shredded Lettuce
1 cup shredded Cheddar Cheese
Ripe Olives, sliced

Directions:

Oven should be heated to around 375′ F. In a baking sheet, place the pita breads and set aside. In a bowl, mix together Pico de Gallo and the beans.

Evenly spread out this mixture on the breads then sprinkle with the grated cheeses. Cook inside the oven for 14-18 mins. or just until it has been heated thoroughly and the cheese melted already.

Finish with a topping of the lettuce then slice each pita in 6 wedge slices and you can serve this with olives, scallions, sour cream, salsa and guacamole.

Tex-Mex Pizza Recipe

Ingredients:

1 (12-inch) Thin Crust Dough shell (uncooked)
1 chopped Avocado
4 chopped Green onions
1/2 cup Sour cream
2 cups shredded Cheddar cheese
2 large diced Tomatoes
1 tbsp. jalapeno pepper, Chopped
2 Cloves minced garlic
2 tbsps. parmesan cheese, Grated
2 tbsps. Cilantro, Chopped

Directions:

Place tomatoes on the pizza crust but leave at least half an inch to make the borders. Arrange onions, jalapenos and garlic on top. Scatter the cheeses then season it with some pepper and salt.

Bake inside a 500′ F oven for about 10-14 mins. or just until the bottom of the crust turns golden. Finish with topping the avocado then adding sour cream and the chopped cilantro. Also have some sour cream for extra for your guests.

Mexican Pizza Recipe II

Ingredients:

4 (10-inch size) Flour Tortillas
1/2 lb. Lean Ground Beef
1/2 tsp. Cumin (optional)
1 cup Salsa
1 1/2 tsp. Chili Powder
2 cups Cheddar Cheese, Shredded
Green Pepper, Onions, Mushrooms all Chopped

Directions:

Saute beef on a large skillet. Drain excess oil and add in cumin and chili powder. Evenly spread about 1/4 cup salsa onto individual tortillas & about 1/4 browned beef mix. Sprinkle cheese generously and any topping you want. Bake inside the oven about 8-10 mins. at 400′ F.

Mexican Pizza Recipe

Ingredients:

1 (12-inch size) pre-baked pizza/bread crust
1 can black olives � drained and sliced (2 1/4 oz. size)
1 can spicy refried beans (16 ounce size)
1/2 cup shredded cheddar cheese
3/4 cup medium salsa
1/2 cup shredded monterey jack cheese
1 tsp. minced cilantro
1/2 cup sliced green onions

Directions:

Put the pizza crust on a baking sheet. On a bowl, mix together salsa and beans then spread this mixture on the crust evenly. Sprinkle the remaining ingredients except for the cilantro and bake in the oven for about 10 mins. at around 450′ F. Finish with a sprinkling of cilantro.

Upside Down Pizza Recipe

Ingredients:

1 1/2 lb. ground beef or sausage
1 (15.5 oz) jar pizza sauce
1/2 chopped bell pepper, chopped (optional)
1 chopped medium onion
8 ozs. grated mozzarella cheese
1/4 tbsp. oregano leaves
1/2 tbsp. garlic salt
pepperoni slices

Topping

1 cup flour
2 eggs
1 cup milk
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1 tablespoon oil

Directions:

Oven should be preheated to around 350′ F. In a skillet, cook and brown peppers, onions, beef and the other ingredients except for the pepperoni slices and cheese.

Using a 9×13-inch pan, arrange a layer of slices of pepperoni and then sprinkle grated mozzarella on top.

With the topping ingredients, just mix them together evenly spread it out on the top of the assembled pizza and then bake in the oven for another 20 mins. until cooked.