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Mexican Pizza and Volver

Mexican Pizza with Cilantro Pesto: A Flavorful Twist

This Cilantro Pesto Mexican Pizza combines unique flavors, quick cooking, and crowd-pleasing ingredients for a delightful dinner experience.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian, Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cilantro Pesto
  • 1 bunch Cilantro Fresh and vibrant; don’t forget to include the stems for extra texture.
  • 2 tablespoons Lime Juice Brightens the pesto; use fresh for the best flavor.
  • 1 medium Jalapeño Adds just the right amount of heat; remove seeds for a milder kick.
  • 1 teaspoon Kosher Salt Essential for enhancing flavors; adjust according to your taste.
  • 1/4 cup Toasted Pine Nuts Rich and nutty; walnuts or sunflower seeds make great substitutes.
  • 1/2 cup Cotija Cheese Crumbly and salty; if unavailable, feta cheese works nicely.
  • 1/4 cup Olive Oil Needed for achieving the perfect pesto consistency; other oils might change the flavor.
For the Pizza
  • 1 package Prepared Pizza Dough This forms the base; you can use either store-bought or homemade.
  • 2 cups Shredded Mozzarella Cheese Provides that gooey, melty goodness; substitutes like Monterey Jack can also work.
  • 1 cup Chorizo The star topping that brings spice and flavor; consider using turkey chorizo or a vegetarian alternative if desired.
For Garnishing
  • 1/2 cup Sour Cream Adds a creamy finish; Greek yogurt is a healthier option for this.
  • 1/4 cup Cilantro Leaves Fresh green topping to elevate presentation.
  • 1/4 cup Toasted Pine Nuts A crunchy texture on top that complements the pizza beautifully.

Equipment

  • Oven
  • Food processor
  • Skillet
  • baking sheet

Method
 

Step‑by‑Step Instructions for Cilantro Pesto Mexican Pizza
  1. Preheat your oven to 450°F (232°C). Gather your ingredients and equipment, including a baking sheet.
  2. In a food processor, combine rough-chopped cilantro leaves, lime juice, jalapeño, kosher salt, toasted pine nuts, and cotija cheese. Pulse until finely chopped and drizzle in olive oil until you achieve a thick pesto consistency.
  3. Cook chorizo in a skillet over medium heat, breaking it up as it cooks for about 8-10 minutes. Transfer to a plate lined with paper towels.
  4. Lightly grease a 9"x12" sheet pan with olive oil and roll out your pizza dough into a rectangular shape. Place the dough in the greased pan.
  5. Spread an even layer of cilantro pesto over the prepared dough, then sprinkle mozzarella cheese, followed by the cooked chorizo and additional cotija cheese.
  6. Bake for 10-14 minutes until the cheese melts and the crust is golden brown.
  7. After baking, cool for a few minutes, then drizzle with sour cream and sprinkle with cotija, cilantro, and toasted pine nuts.
  8. Slice the pizza into square pieces and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Allow dough to sit at room temperature before rolling out for best results. Cook chorizo thoroughly before adding to pizza.

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