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Mexican Pizza and Volver

Irresistible Mexican Pizza with Fresh Cilantro Pesto

This Mexican Pizza with fresh cilantro pesto is a flavorful adventure combining bold chorizo and vibrant pesto, perfect for a delightful meal.
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Prep Time 20 minutes
Cook Time 14 minutes
Resting Time 3 minutes
Total Time 37 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cilantro Pesto Ingredients
  • 1 cup Cilantro Substitution: Try parsley if cilantro isn't available.
  • 1 tablespoon Lime juice No direct substitution, but lemon can work in a pinch.
  • 1 medium Jalapeño Adjust/remove seeds for less heat.
  • 1 teaspoon Kosher Salt Use sea salt as an alternative.
  • 1/4 cup Toasted Pine Nuts Substitution: Walnuts or sunflower seeds can be used.
  • 1/4 cup Cotija Cheese Substitution: Feta or Parmesan cheese can be used.
  • 1/2 cup Olive Oil Use avocado oil if preferred.
Pizza Toppings
  • 1 pound Prepared Pizza Dough Can use store-bought or homemade dough.
  • 2 cups Mozzarella Cheese Substitution: Use provolone for a different flavor.
  • 1 pound Chorizo Substitution: Any cooked sausage or even a plant-based alternative for vegetarian option.
  • 1/2 cup Sour Cream Greek yogurt can be used as a healthier option.
  • 1/4 cup Additional Cotija
  • 1/4 cup Cilantro Leaves
  • 2 tablespoons Toasted Pine Nuts

Equipment

  • Oven
  • food processor
  • skillet
  • Sheet Pan

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (232°C).
  2. Allow your pizza dough to come to room temperature for about 20 minutes.
  3. In a food processor, combine cilantro, lime juice, jalapeño, kosher salt, toasted pine nuts, cotija cheese, and olive oil. Blend until smooth.
  4. Cook the chorizo in a skillet over medium heat until browned, about 5-7 minutes.
  5. Grease a 9"x12" sheet pan with olive oil to prevent sticking.
  6. Roll out the pizza dough into a rectangle measuring 9"x12" and transfer it to the greased pan.
  7. Spread the cilantro pesto evenly across the dough, leaving a small border.
  8. Layer mozzarella cheese over the pesto, followed by cooked chorizo and additional cotija.
  9. Bake the pizza for 10-14 minutes until golden brown and bubbly.
  10. Let the pizza rest for 2-3 minutes, then garnish with sour cream, cotija, cilantro, and toasted pine nuts.
  11. Slice into squares and serve warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for the best texture.

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