BEAN & SALSA STUFFED PIZZA
Get the party started with this out-of-the-box appetizer pizza. It has all the Mexican flavors you love packed into convenient slices! -Elizabeth Wright, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. On a work surface, unroll 1 pie crust sheet. Roll into a 12-in. circle. Transfer to an ungreased 12-in. pizza pan., Reserve 1 tablespoon taco seasoning for topping. In a small bowl, mix refried beans and remaining taco seasoning; spread over crust to within 1 in. of edge. Top with onion, black beans, chiles and salsa. Sprinkle with 3/4 cup cheese., Unroll remaining pie crust sheet; roll into a 13-in. circle. Place over cheese. Trim, seal and flute edge. Cut slits in top. Brush top with oil; sprinkle with reserved taco seasoning., Bake 15-17 minutes or until golden brown. Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. If desired, serve with sour cream and additional salsa.
Nutrition Facts : Calories 527 calories, Fat 26g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 1427mg sodium, Carbohydrate 59g carbohydrate (5g sugars, Fiber 5g fiber), Protein 12g protein.
KETO FATHEAD PIZZA WITH CHORIZO AND SALSA
Pizza crust made out of cheese results in a delicious, crispy crust. As far as the toppings go, add as many or as little as you want. What's best of all, it's keto!
Provided by Yoly
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
- Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
- Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
- Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
- Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 17.1 g, Cholesterol 207.2 mg, Fat 64.7 g, Fiber 5.9 g, Protein 46.8 g, SaturatedFat 23.7 g, Sodium 1902 mg, Sugar 4.4 g
GRILLED PIZZA WITH CHORIZO AND TOMATILLO SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Brush a baking sheet with 1 tablespoon olive oil. Turn the pizza dough in the oil to coat. Add the red onion rings to the baking sheet and turn to coat in the oil. Set aside until ready to grill.
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and chorizo; cook, breaking up the meat with a wooden spoon, until it starts browning, about 2 minutes. Add the poblano and cook until it just begins to wilt and the chorizo is no longer pink, about 3 minutes. Add the corn and cook until tender, about 2 minutes. Season lightly with salt.
- Arrange the onion rings on one corner of the grill. Grill, flipping, until lightly charred and crisp-tender, 8 to 10 minutes.
- Meanwhile, stretch and press the pizza dough on the baking sheet into a 10-by-12-inch rectangle. Transfer the dough to the grill (it's OK if it stretches slightly). Cook until golden and marked on the bottom, 3 to 4 minutes. Flip with tongs. Top with the salsa, jack cheese and chorizo mixture. Cover the grill and cook until golden on the bottom, 3 to 4 minutes.
- Use a large spatula to slide the pizza onto a cutting board. Coarsely chop the onion rings and sprinkle on top of the pizza along with the queso fresco and cilantro. Cut into squares.
Nutrition Facts : Calories 750, Fat 39 grams, SaturatedFat 14 grams, Cholesterol 73 milligrams, Sodium 1885 milligrams, Carbohydrate 65 grams, Fiber 4 grams, Protein 27 grams, Sugar 6 grams
SALSA VERDE PIZZA WITH GOAT CHEESE AND CHORIZO (RICK BAYLESS)
I saw this on Rick Bayless's show "Mexico - One Plate at a Time" and it looked delicious and relatively easy. Resting time for the dough is included in the prep time. Be sure to use the fresh Mexican-style chorizo not the smoked Spanish-style.
Provided by flower7
Categories Lunch/Snacks
Time 8h55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the sauce: Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they'll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side.
- Cool, then transfer everything to a blender, including all the juice that has accumulated. Add the cilantro or parsley and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
- Rinse the onion under cold water, then drain well to remove excess moisture. Stir into the salsa and season with salt to taste, about 1/2 teaspoon.
- For the crust: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours.
- After the dough has raised, heat the oven to 500°F.
- Generously oil a 13 x 18 rimmed baking sheet (a half sheet pan). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into a mostly even rectangle about 9 by 13 inches.
- Spread on 2/3 cup roasted tomatillo salsa (save the rest for snacking later), leaving a 1-inch border around the outside. Scatter on the cooked chorizo, sliced red onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.
- Sprinkle with queso anejo and cilantro or parsley leaves, cut in squares and serve.
Nutrition Facts : Calories 556.4, Fat 27.4, SaturatedFat 11.1, Cholesterol 47.4, Sodium 1085.1, Carbohydrate 55.1, Fiber 3.2, Sugar 3.8, Protein 20.5
MEXICAN BREAKFAST PIZZA
Breakfast pizza is topped with chorizo, nacho cheese sauce, spiced-up eggs, and frozen hash browns using refrigerated pizza crust. A tasty pizza for anyone who enjoys spicy foods. You can adjust the heat intensity to satisfy any taste buds by choosing mild cheese sauce and chorizo.
Provided by Laura Burger Pozdol
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until cooked through, 5 to 7 minutes; drain and discard grease.
- Spread pizza crust dough onto the prepared baking sheet; top with a layer of nacho cheese sauce. Layer hash brown potatoes evenly over the nacho cheese layer. Sprinkle chorizo over potatoes.
- Beat eggs, salsa, and taco seasoning together in a bowl using a whisk until smooth.
- Melt butter in a skillet over medium heat; cook and stir egg mixture until eggs are set and scrambled, 5 to 7 minutes. Transfer scrambled eggs to a plate; allow to cool until easily handled. Sprinkle scrambled eggs over chorizo layer and top with Mexican cheese blend.
- Bake in the preheated oven until crust is golden brown and cheese is melted and bubbling, 15 to 20 minutes.
Nutrition Facts : Calories 422.1 calories, Carbohydrate 24.2 g, Cholesterol 145 mg, Fat 29.6 g, Fiber 1.6 g, Protein 18.4 g, SaturatedFat 12 g, Sodium 1195.9 mg, Sugar 3 g
CHORIZO PIZZA
Make and share this Chorizo Pizza recipe from Food.com.
Provided by MeliBug
Categories Mexican
Time 30m
Yield 4 pizzas, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- In large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in colander.
- In small saucepan, heat salsa over medium heat until heated through.
- Lightly coat large baking sheet with cooking spray. Arrange tortillas, two at a time, on baking sheet. Top each with equal amounts of cheese. Broil 3-4 inches from heat for 2-3 minutes, until cheese is melted.
- Top each pizza with equal amounts of the warm salsa, cooked chorizo, avocado, green onions, and cilantro.
- Serve with lime wedges and enjoy this south of the border treat! :D.
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- Place wine, water, and yeast in a large bowl; whisk until combined. Stir in honey, salt, and 1 tablespoon olive oil.
- Preheat grill with pizza stone on grates over medium-high heat to around 550°F, or conventional oven to 500°F.
- Preheat oven to 375°F. On a rimmed baking sheet, toss tomatillos, onion, peppers, and garlic with olive oil, salt, and pepper. Roast for 25 minutes, stirring halfway through.
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- Spread LA VICTORIA® Thick 'N Chunky Salsa Verde over dough in an even layer, leaving a small border for the crust.
- Top evenly with Monterey Jack cheese and queso fresco. Sprinkle over chorizo, tomato halves, and slices of red onion.
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