Mexican Pizza

Mexican Pizza

A few weeks ago, a neighbor’s teenage offspring was present during a recent pizza night at Miguel’s Kitchen (My house) and made the comment. “So, do you just throw anything on a pizza dough and see what sticks?” After a brief silence, and a giving him well placed hip check into the living room wall, I explained that this was certainly not the case, and it’s hard to chew pizza with no teeth. The nerve.
Anyway, this may sound like a “see what sticks” pizza, and I assure you it is not, but rather a well thought out , meaningful recipe of gourmet quality and south of the border zest. This is easy to make and tastes great!


Everything you had left over from Taco Night.
chopped onions
chopped Tomatoes
Taco seasoned ground burger
slice jalapeño peppers
shredded Jack or cheddar cheese
salsa or hot sauce
sour cream
1 cup Mozzarella cheese per pizza
pizza dough

*Make your favorite pizza dough. Mine just happens to be the exact same recipe as the pre-made down at Trader Joe’s. So… I do ALL the work?
Again, I think not. Buy package and divide into two. You can make 2 skillet pizzas from one TJ package. If you want a scratch pizza dough recipe, my friend Maria sent me a great one. (Bottom of post)

Preheat oven to 450 degrees. Spread dough out in preheated 12 inch skillet. (heat skillet on top burner for one minute, wait a few more before spreading dough) Spread mozzarella cheese on dough. Add taco night leftovers, as much or little as you see fit.
Bake in oven for 17 minutes. Remove from oven,  Let rest 2-3 minutes until mozzarella sets.  Slice and add sour cream to individual slice. Enjoy!
Word to the wise.
That skillet gets real hot, have a care when handling it!


•    2 cups flour
•    1 (.25 ounce) package active dry yeast
•    1 cup warm water
•    2 tablespoons olive oil
•    2 teaspoons white sugar
•    1 teaspoon salt
Blend yeast in water and add  the sugar and olive oil. Put 2 cups of flour in large glass or plastic bowl then add the wet ingredients and stir with a fork. , when the flour is wet then add your 1 tsp of salt.  (In Italy we say salt is added far away from the yeast)
When you have a ball you can put it out on your counter dusted with flour and begin to knead the dough until it is pliable and not sticky,  add flour if need be. (This should only take a few minutes) put back into bowl, cover with plastic wrap, and put in your oven with just the oven light on. Let rise until double the size.

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