Mexican Pizza

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  • Level: Easy
  • Total: 27 min
  • Prep: 7 min
  • Cook: 20 min
  • Yield: 6 servings
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1 tablespoon vegetable oil 

3/4 cup sliced fresh mushrooms

3/4 cup chopped green bell pepper

2 (12-inch) pizza crusts or frozen cheese pizzas

2 (16-ounce) jars chunky salsa

2 (8-ounce) packages shredded Mexican cheese (Monterey Jack, Cheddar, and other mild cheeses combined)

2 (8-ounce) packages shredded Mexican cheese (Monterey Jack, Cheddar, and other mild cheeses combined) 

1 (2 1/4-ounce) can sliced black olives

1 cup chopped cooked ham

Shredded lettuce

Sour cream


  1. Position the oven rack at the lowest level. If you have a pizza stone, place it in the oven on the rack. Preheat the oven to 425 degrees F. 
  2. Heat the oil in a small saucepan and cook the mushrooms and green pepper over medium heat until crisp-tender, about 2 minutes. Cut the crusts into biscuit sized pieces using a biscuit cutter. Distribute the vegetables evenly over the crusts. Reserve 1 cup of the salsa and spoon the remaining salsa evenly over the pizzas. If you don't have a pizza stone, place the pizzas on a baking sheet. They won't be as crisp as they would be if you placed them directly on the rack, but this is a lot less messy.
  3. Bake the pizzas for 10 to 12 minutes, then sprinkle with the cheese. Bake for 7 minutes more. Serve the pizza slices topped with the reserved salsa, olives, cooked ham, shredded lettuce, and sour cream.

Cook’s Note

For a Greek style pizza, use olives, tapenade, spinach, and feta cheese. For an Italian style pizza, use tomato sauce and provolone cheese.