Mexican Pizza

Not content with just the Italian and Mexican mash-up of our Limoncello Basil Margarita from last week, we decided to take our Mexitalian combination one step further with a Mexican pizza.  What better way to further satiate our schizophrenic taste buds than to pair a drink with Mexican roots and an Italian twist with an Italian dish with Mexican flare?

Alas, a little over a year ago we had all but given up on making homemade pizza. All our attempts at pizza crusts didn’t turn out well…the crusts were dense and heavy and we were left disconsolate and wondering what was going wrong.

Then, in one last ditch effort we made the pizza crust recipe from this cookbook and everything changed. It’s easy to make and the texture and flavor are perfect every time. A pizza stone is not required…just a baking pan and an array of tasty toppings. After that life changing crust epiphany, we started making homemade pizzas almost every week. The sky is the limit in terms of experimentation and we try to change up the toppings every week so that our pizzas are always fresh and exciting. Our Mexican pizza is a masterpiece complete with seasoned ground beef, jalapenos, salsa, guacamole and much, much more. Try it with our Limoncello Basil Margarita!

Drink Pairing: Limoncello Basil Margarita

As mentioned above, we decided to pair our new margarita creation with this pizza as a natural fit.  The fresh squeezed lemon juice and freshly picked basil leaves from our balcony washed down the spicy beef, jalapenos, and onions perfectly and left us ready to try another cuisine mash-up in the future.

Mexican Pizza:

For the Pizza Crust:


1 packet (2 ¼ tsp.) Active Dry Or Instant Yeast
1 cup All-purpose Flour
2 cups bread flour
1 cup wheat flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil


Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flours and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

For the Beef:


1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
½ lb. Ground beef


Combine first 9 ingredients in a small bowl. Place ground beef in pan and cook over medium heat. When the beef is almost browned, add 1-2 Tbs. of seasoning mix (to taste.)

For the Pizza:


½ cup jarred roasted red pepper tomato sauce
½ cup jarred salsa (whatever you like!)
1 cup mozzarella cheese
1 cup Mexican cheese (cheddar, monterey jack, etc.)
1 chopped jalapeno pepper
½ red onion, sliced into rings
Chopped olives (to taste)
Chopped lettuce (as much as you like!)
Guacamole (buy prepared or make your own)
Salsa (for garnish)
¼ cup sour cream, for garnish


When you are ready to make the pizza:
Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.
Remove half the pizza dough from the bowl. Place remaining half in a large plastic bag and refrigerate, saving for another use. With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin.
Combine the salsa and tomato sauce and spread evenly over the prepared crust. Then sprinkle cheeses over the sauce. Top the pizza off with the ground beef, red onion, jalapeno, and olives.
Place pan in the oven (in the bottom half of the oven) and bake for 12-13 minutes. Watch it to make sure crust doesn’t burn.
Remove pizza from oven. Sprinkle on shredded lettuce and drizzle with sour cream.
Cut into squares and serve immediately with salsa and guacamole.


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