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Mexican Pizza

Mexican Pizza

What are your favorite Mexican-inspired flavors? I love refried beans, fresh bell peppers and chorizo, so that’s what I put on my grilled Mexican Pizza.

Mexican chorizo is a fresh (meaning raw) sausage flavored with garlic, paprika, chili powder, cumin and other spices. You often see it in bulk, but for this recipe, I buy it in links that I grill up whole before slicing and scattering on the pizza. (That way I can do all my cooking on the grill!)

I mix the beans and enchilada sauce together for a hearty, zingy base. Then, I add Land O Lakes® Deli American because it melts so well and holds together the smoky grilled sausage and peppers.

Yum! All my favorite Mexican flavors in one bite!


MEXICAN PIZZA


Ingredients


1/2 (cup) low fat refried beans (1/4 16-ounce can)
2/3 (cup) enchilada sauce
1 canola oil or grilling spray for the grill
8 (mini) bell peppers
1 jalapeño
4 chorizo sausage links
1 flour or cornmeal for the cutting board
1 (package) refrigerated thin pizza dough
8 (slices) Land O Lakes® Deli American
1 (large bunch) cilantro, lightly chopped

Directions

Combine refried beans and enchilada sauce to form the pizza sauce base. Next, coat grill grates generously with canola oil or grilling spray so that food will not stick to the burners. Next, preheat a gas or charcoal grill to 350˚F (medium heat).

Grill the mini bell peppers, jalapeno and chorizo links over direct heat for about 8 minutes or until char marks have formed on both sides and the sausage has reached an internal temperature of 145 degrees on the sausage. Remove from the grill and allow to cool. Thinly slice sausage and peppers so they can be layered on the pizza.

Dust the cutting board with flour or cornmeal so the dough does not stick. Roll the pizza dough out onto the cutting board, completely stretching it out so it is thin and evenly rolled out.

Place the dough on the grill on direct heat and let it cook with the lid on for 4 minutes, or until char marks have formed on the bottom of the crust. Flip the crust over and spoon enchilada sauce base on top.

Next, layer cheese on the pizza and add the sliced chorizo and peppers. Let the pizza cook on direct heat 4 minutes with the grill lid closed or until the cheese has completely melted. Remove the pizza from the grill, garnish with the chopped cilantro and serve immediately.

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