Sunday, May 23, 2010

Supreme Mexican Pizza Share Tags: entree, mexican, pizza, entree part 2 I love this light and refreshing pizza in the Summer. Adding a bit of cornmeal to the bottom of the pizza pan helps you get that pizza oven texture and crispness at home. Delicious! Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4 1 pound(s) of pizza dough
2 tbsp. of olive oil
1 pinch of cornmeal
9 ounce(s) of beef chorizo
1 can black beans, rinsed and drained
2 roma tomatoes
1/2 yellow bell pepper
1/4 cup(s) of fresh cilantro, chopped
4 ounce(s) of canned green chilis
To make this super simple and quick pizza, first start off with a 1 lb. ball of pizza dough. Brush a round baking sheet or pizza stone with olive oil. Lightly sprinkle cornmeal on top of the oil; press crust into the pan.
Bake crust in an oven preheated to 415 for 10-15 minutes.
While the crust is baking, cook chorizo in a skillet over medium heat. Chorizo is fatty so you don
Combine cream cheese and green chilis. Spread onto baked crust.
Season black beans with a bit of kosher salt and black pepper. Sprinkle on top of the pizza.
Add a layer of tomatoes and bell pepper onto the pizza.
Spoon the cooked chorizo on top of the pizza. Garnish heavily with fresh cilantro.
Serve cold or at room temperature and enjoy!