Mexican Mini-Pizzas

Total Time:
1 hr 2 min
Prep:
25 min
Cook:
37 min

Yield:
4 (8-inch) pizzas
Level:
Easy

Ingredients
  • 1 pound ball store-bought pizza dough
  • Olive oil, for brushing pans
  • 4 tomatoes, thinly sliced
  • 12 ounces Mexican chorizo, casing removed, cooked and crumbled
  • 1 /2 to 2 cups shredded mozzarella or Monterrey Jack cheese
  • 1 teaspoon dried oregano
Directions
Watch how to make this recipe.
  • Cook the chorizo in a medium-size skillet over medium heat. Drain on paper towels.

  • Preheat the oven to 375 degrees F.

  • Put the dough out onto a well-floured surface. Divide the dough into 4 equal pieces. Roll into 4inch circles, using a rolling pin or stretching it into circles by hand. Arrange the circles on 2 baking sheets lightly brushed with oil.

  • Top each pizza with tomato slices and crumbled cooked chorizo. Top with shredded cheese and sprinkle with dried oregano.

  • Bake until the dough is golden brown and cheese is bubbly, about 20 minutes.


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    This recipe is featured in:

    Fun Family Weekends