1 Video | Photo: Mexican Mini-Pizzas Recipe
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
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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By cocoa10
New York, NY
on June 02, 2012
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I have a fond love of mexican food and i have visited mexico many times. This pizza tastes just like a dish i had in cancun 7 years ago in a restaurant on the beach. It was a wonderful, family friendly, and simple dish that brought me back to Cancun.
By sandraelaine1975
houston tx
on November 14, 2011
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my whole family loved this...i even reecieved a call today to ask for the recipe! DRAIN THE FAT FROM THE CHORIZO!!!!
By paskinsk
on February 22, 2011
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Everybody loved it! I drained a lot of the chorizo fat before puttin on the dough. I also cook my dough at 450 until slightly brown before putting on toppings. The crust is crispier this way.
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