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Mexican pizza takes two of my favorite comfort foods and fuses them into one showstopper. Topped with a punchy cilantro pesto, spicy chorizo, a generous blanket of cheese, and finished with all the right garnishes, this recipe celebrates bold flavor with every bite.
I fell in love with this pizza twist after trying it at a friend’s backyard gathering and have been obsessed ever since. It is the kind of dinner that pulls everyone to the table and never leaves leftovers behind.
Ingredients
- Cilantro: a whole bunch including stems for maximum flavor and color plus softer stems mean no waste
- Lime juice: for brightness squeeze fresh for the best effect
- Jalapeño: for a bit of heat use a firm pepper with no soft spots and remove the seeds for a milder bite
- Kosher salt: to balance every layer start with a little and add more to taste
- Toasted pine nuts: provide richness and texture toast just until golden for a sweet nutty flavor
- Cotija: a crumbly Mexican cheese adds savoriness and a slightly tangy finish look for pre–crumbled versions for simplicity
- Olive oil: brings the pesto together use a fruity extra–virgin type for best taste
- Prepared pizza dough: for convenience let it come to room temp for easier stretching
- Mozzarella cheese: for gooeyness choose a whole milk block for the creamiest melt
- Chorizo: delivers spice and heartiness opt for fresh Mexican chorizo and cook fully before using
- Sour cream: cools things off while tying flavors together choose thick and tangy varieties
- Fresh cilantro leaves: for garnish only use vibrant green leaves for peak aroma
- Flour for dusting: helps the dough glide into the pan without sticking
Instructions
- Prep the Oven and Pan:
- Preheat your oven to four hundred fifty degrees and lightly grease a nine by twelve inch sheet pan including the sides. This keeps the crust crisp and prevents sticking.
- Make Cilantro Pesto:
- Rinse and roughly chop a whole bunch of cilantro including most stems. Reserve a few stems for garnishing later. Combine the chopped cilantro in a food processor with freshly squeezed lime juice.
- Add and Blend Ingredients:
- Quarter a jalapeño removing seeds if desired for a milder pesto. Toss it in with a generous pinch of kosher salt. Add toasted pine nuts and crumbled cotija. Pulse just until mixed then run your processor on low. Drizzle in olive oil slowly until you have a thick scoopable mixture.
- Prepare the Dough:
- Lightly flour your work surface. Roll out pizza dough into a rectangle about nine by twelve inches and transfer to the prepared pan. Press so that it reaches up the edges slightly for a thick chewy crust.
- Assemble with Pesto and Cheese:
- Spread half a cup of your pesto evenly across the dough right to the edges. Sprinkle shredded mozzarella in an even layer making sure no bare spots remain.
- Add Toppings:
- Scatter cooked and drained chorizo over top and follow with crumbled cotija to guarantee each slice gets a salty pop.
- Bake to Perfection:
- Slide the pizza onto the middle rack. Bake for ten to fourteen minutes until the crust is golden on the bottom and cheese is bubbly with toasty patches.
- Finish and Garnish:
- Let the hot pizza rest a couple minutes before transferring carefully to a large cutting board. Drizzle or pipe ribbons of sour cream over the top. Finish with more crumbled cotija reserved cilantro leaves and a sprinkle of extra toasted pine nuts.
The first time I made this, my family stood around the cutting board devouring piece after piece before it even made it to the plates. The smells alone will bring everyone running.
Storage and Leftover Tips
Allow pizza leftovers to cool completely before wrapping and refrigerating. They can be stored in an airtight container for up to three days. When reheating bake in a hot oven or a skillet over medium heat to keep the crust crisp instead of soggy.
Easy Ingredient Swaps
You can swap Mexican crema for sour cream or try Monterey Jack in place of mozzarella for a sharper flavor. Use vegan sausage for a meatless version that keeps the spice. For the cheese topping feta can take the role of cotija if that is easier to find.
Perfect Ways to Serve This
Serve big squares as a party main or appetizer for friends movie night or a casual dinner. Pair with a zesty cabbage slaw chilled beer or sparkling limeade. For a more filling meal add a side of black beans or grilled corn.
The Story Behind This Recipe
I was inspired by a vibrant restaurant that brought together the best flavors from Mexico and Italy in one menu. The chefs called this dish a mashup of two cultures and encouraged diners to try new forms. After recreating it at home I realized how customizable and fun Mexican pizza can be.
I always look forward to adding extra toasted pine nuts as garnish which bring such a warm nuttiness that perfectly balances the cheesy salty notes. Once my cousin declared this pizza was the only reason she wanted to host game night at my place and honestly I could not be prouder.
Recipe Q&A
- → What does the cilantro pesto add to the pizza?
The cilantro pesto gives the pizza a fresh, herbaceous flavor with a bit of citrus from lime and mild heat from jalapeño. It adds depth and works as a vibrant alternative to classic tomato sauce.
- → Can I substitute another cheese for cotija?
Yes, feta or queso fresco make good substitutes if cotija isn't available—they both offer a crumbly texture and salty flavor profile.
- → How can I adjust the spice level?
For a milder taste, remove all seeds from the jalapeño or skip it. For extra heat, leave seeds in or add a spicier pepper to the pesto.
- → Should I cook the chorizo before adding it to the pizza?
Absolutely, the chorizo should be cooked and drained before it goes on the pizza to ensure it’s flavorful and not greasy.
- → What is the best method for a crispy pizza crust?
Roll the dough thin, use a well-preheated oven, and grease your pan lightly. Allowing the dough to rest at room temperature before shaping also helps.