I know, I know, the words Mexican and pizza are a strange combination to have in one sentence. But, here it is. And it’s awesome!
When we make homemade pizza, we make homemade crust. I know there are some restaurants that will sell just the dough so you can avoid that hassle. So if that’s what you do? No judgement here.
But since we make our own, I’m gonna have to put you through it. If you have a dough recipe that you love, make it your own.
Okay enough already. . . the dough.
The recipe I use is one that I tweaked from a Tyler Florence recipe
The basic pizza dough recipe:
- 2 pkg dry active yeast
- 2 tsp sugar (many times I will use honey instead of the sugar . . . just depends on the mood).
- 2 cups warm water (100 to 110 degrees F)
- 2TBSP kosher salt
- I also add fresh chopped herb such as oregano, rosemary, basil, and garlic if I have them fresh in the summer time
- 6 cups unbleached all purpose flour plus more for dusting
- 2TBSP EVOO plus more for the bowl
- Cornmeal for dusting the pan or pizza stone
In a small bowl combine yeast, sugar and water and gently stir to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
You can make this in a stand mixer but I usually do it by hand. Getting out the big mixer for this seems a bit of an over kill to me.
Add the yeast mixture to a large bowl and stir in the salt and the 2 TBSP EVOO. At this point, if I were adding in herbs, I would do that now. Then begin stirring in the flour.
When the mixture becomes too stiff to stir with a spoon, knead the rest of the flour in by hand, adding just enough so the dough is soft but not too sticky.
Knead by hand for about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough completely with the oil.
Cover with plastic wrap and let it rise in a warm spot until it doubles in size, about 1 hour.
I turn the oven temp to warm and, once it heats up a little, I turn it off and put the bowl of dough inside the oven to rise. Then you can use it right away or put it in the fridge to use later in the day.
This recipe makes enough for 6 half pound balls of dough. If you want a thin crust use 1 ball of the dough and for a thicker crust use 2 balls of dough for 1 pizza. I freeze what I don’t use that day for future use. You can just thaw it overnight in the fridge or set it out on the counter for about an hour or so when you’re ready to use it.
Puttin’ That Mexican Pizza Together!
Preheat the oven and pizza stone to 450 degrees F.
Stretch the dough ( you can roll it with a rolling pin if you like but it may spring back in size a bit) I make mine large enough to fit the size of a 15 inch pampered chef pizza stone. You can use a cookie sheet or jelly roll pan.
Once I have stretched or rolled it to the desired size on a floured surface, I sprinkle a little cornmeal onto a rimless cookie sheet and place the dough on it to assemble the pizza.
Once it’s assembled I immediately slide it onto the hot pizza stone with the help of a spatula. This took a little practice for me to learn how to do this without dumping the toppings all over or scrunching up the shape of the pizza during the transfer. But then, you may be more coordinated than me and not have any problem at all!
Spread the refried beans onto the dough.
Update: I have used this canned version, but as I have gotten away from purchasing canned foods, homemade will work too.
Then sprinkle on about 1/2 cup cooked chorizo (or desired amount) on to beans.
Then add about 1/3 cup sliced olives, sliced scallions, and both cheeses.
I used about 4 oz enchillado cheese and 6 oz pepper jack cheese.
Then add however many sliced pickled jalapenos you think you can handle ( I used about 1/4 to 1/3 cup).
Bake in 450 degree oven till done. Mine took 11 minutes on the pizza stone. Take the pizza out of the oven and top with tomatoes. Let sit for about 5 minutes before slicing with a pizza cutter. Serve with a dollop of sour cream. And there you have it! Mexican Pizza!
Mexican Pizza
- 1 can refried beans (I used the beans with green chilies or homemade if you have it)
- Sliced black olives
- Chorizo sausage (Mexican)
- 2 thinly sliced scallions white and green parts
- Pickled jalapeno slices
- 4oz Mexican Enchillado taco crumbling cheese (crumbled)
- 6oz pepper Jack cheese (grated)
- Cherry or grape tomatoes sliced in half
- Sour Cream
Once the dough is stretched out, Spread the refried beans onto the dough.
Then sprinkle on the cooked chorizo on to beans.
Then add about 1/3 cup sliced olives, sliced scallions, and both cheeses.
Top with enchillado cheese, crumbled, and grated pepper jack cheese.
Then add however many sliced pickled jalapenos you think you can handle ( I used about 1/4 to 1/3 cup).
Bake in 450 degree oven till done. Mine took 11 minutes on the pizza stone. Take the pizza out of the oven and top with tomatoes. Let sit for about 5 minutes before slicing with a pizza cutter. Serve with a dollop of sour cream. And there you have it! Mexican Pizza!
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