Mexican Pizza Cilantro Pesto (Printable Format)
Cheesy pizza topped with cilantro pesto, chorizo, cotija, and fresh garnishes for vibrant flavor.
# Needed Ingredients:
→ Cilantro Pesto
01 -
1 bunch cilantro, rough chopped with stems
02 -
Juice of 1 lime
03 -
1 jalapeño, stemmed, seeded if desired, cut into quarters
04 -
Kosher salt, to taste
05 -
1/4 cup toasted pine nuts
06 -
1/4 cup Cotija cheese, crumbled
07 -
2 to 3 tablespoons olive oil
→ Pizza
08 -
1 prepared pizza dough, room temperature
09 -
1/2 cup cilantro pesto
10 -
1 large handful mozzarella cheese, shredded
11 -
3/4 to 1 cup chorizo, cooked and drained
12 -
1 small handful Cotija cheese, crumbled
13 -
Flour, for dusting
14 -
Sour cream, for garnish
15 -
Reserved cilantro leaves, for garnish
16 -
Additional Cotija cheese, for garnish
17 -
Additional toasted pine nuts, for garnish
# Preparation Steps:
01 -
Set the oven to 450°F and allow it to fully preheat.
02 -
Wash and thoroughly dry the cilantro. Roughly chop the entire bunch, including stems. Place in food processor, reserving a few stems for garnish. Add the juice of one lime.
03 -
Remove stem and seeds from jalapeño as desired. Quarter the pepper and add to processor with cilantro. Add kosher salt to taste, toasted pine nuts, and crumbled Cotija. Pulse just until combined.
04 -
With the processor running on low, drizzle in 2 to 3 tablespoons olive oil until a thick pesto forms. Transfer to a bowl and set aside.
05 -
Lightly grease the bottom and sides of a 9x12 inch sheet pan. Dust a work surface with flour and roll out pizza dough into a rectangle approximately 9x12 inches. Fit dough into pan, allowing it to come slightly up the sides.
06 -
Spread an even layer of cilantro pesto over the dough. Distribute mozzarella evenly on top. Scatter cooked chorizo over the cheese, then finish with crumbled Cotija.
07 -
Place in the oven and bake for 10 to 14 minutes, or until cheese is melted and crust is golden brown.
08 -
Remove pizza from oven and allow to rest in the pan for 2 to 3 minutes. Lift and transfer to a cutting board.
09 -
Pipe or drizzle sour cream in a ribbon over the top. Finish with reserved cilantro leaves, more crumbled Cotija, and extra toasted pine nuts. Cut into portions and serve immediately.
# Supplementary Details:
01 -
Allowing the dough to reach room temperature ensures easier rolling and prevents shrinkage in the pan.