Mexican Pizza

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6 slices
This recipe mixes two of the most popular cuisines in the world to create something the whole family will love. And it will take you less than half an hour to do it!

Mexican and Italian cuisines couldn’t be any more different, but when united they are an unstoppable force.

Such is the case with this recipe for Mexican Pizza! This tweak on a traditional pie gets its Mexican flair from the toppings: homemade chorizo and sliced jalapeño peppers.

Even the dough gets a Mexican makeover because it is baked on a cast iron comal (Mexican griddle) and sprinkled with a little masa harina in order to achieve a crispier crust.



  1. Preheat oven to 375ºF.
  2. Grease a pizza pan or cast iron comal with vegetable oil; set aside. Roll out your pizza dough on a lightly floured surface; transfer dough to pizza pan.
  3. Spread tomato sauce over the pizza dough.
  4. Top with the cooked chorizo.
  5. Top with canned jalapeño slices.
  6. Follow with a layer of lots of shredded cheese. Bake for about 20 minutes or until the cheese has melted and the crust has turned a light golden brown.
  7. Top with your choice of bottled hot sauce, Chile de Molcajete or red pepper flakes. Enjoy!

Chef Notes

For the dough, go to the bakery store of your local grocery store and ask for pizza dough. Otherwise, I like to prepare beer batter dough. For the cheese, I recommend using a Mexican cheese blend if the others are unavailable. For the pizza sauce, you can alternate between tomato sauce or your choice of jarred salsa.

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