Homemade Mexican Pizza Recipe

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Homemade Mexican Pizza Recipe

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Patrick Conyers impressed his wife-to-be with his homemade pizza on their very first date...and the two have been cooking together ever since. "Since Angela's family is Mexican-American, and I'm from the Midwest, I combined flavors from both backgrounds in this pizza," he pens from Iowa City, Iowa.
Recommended: Top 10 Pizza Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.

Ingredients

  • 1-1/4 to 1-1/2 cups all-purpose flour
  • 1/3 cup cornmeal
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/4 cup water
  • 1/4 cup fat-free milk
  • 2 tablespoons olive oil
  • TOPPING:
  • 1 cup salsa
  • 3/4 cup canned black beans, rinsed and rained
  • 2 cups cubed cooked chicken breast
  • 1 small onion, thinly sliced
  • 1 can (4 ounces) chopped green chilies
  • 2 cups shredded reduced-fat Mexican cheese blend
  • 1 medium tomato, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon minced fresh cilantro

Directions

In a bowl, combine 1/2 cup flour, cornmeal, yeast, salt and sugar. In a saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat until smooth. Beat in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. On a floured surface, roll dough into a 13-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly. Prick dough several times with a fork. Bake at 400° for 8-10 minutes or until lightly browned. Spread salsa over crust. Top with the beans, chicken, onion, chilies, cheese, tomato, jalapeno and cilantro. Bake 12-15 minutes longer or until crust is golden brown and cheese is melted. Yield: 8 slices.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Pizza in Light & Tasty February/March 2003, p5

Nutritional Facts

1 slice: 300 calories, 11g fat (4g saturated fat), 47mg cholesterol, 765mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

  • 1-1/4 to 1-1/2 cups all-purpose flour
  • 1/3 cup cornmeal
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/4 cup water
  • 1/4 cup fat-free milk
  • 2 tablespoons olive oil
  • TOPPING:
  • 1 cup salsa
  • 3/4 cup canned black beans, rinsed and rained
  • 2 cups cubed cooked chicken breast
  • 1 small onion, thinly sliced
  • 1 can (4 ounces) chopped green chilies
  • 2 cups shredded reduced-fat Mexican cheese blend
  • 1 medium tomato, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon minced fresh cilantro
  1. In a bowl, combine 1/2 cup flour, cornmeal, yeast, salt and sugar. In a saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat until smooth. Beat in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch dough down. On a floured surface, roll dough into a 13-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly. Prick dough several times with a fork. Bake at 400° for 8-10 minutes or until lightly browned. Spread salsa over crust. Top with the beans, chicken, onion, chilies, cheese, tomato, jalapeno and cilantro. Bake 12-15 minutes longer or until crust is golden brown and cheese is melted. Yield: 8 slices.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Pizza in Light & Tasty February/March 2003, p5

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