Mexican Mini-Pizzas

Name: Mexican Mini-Pizzas
Prep time: 1 h 2 min
Cook time: 1 h 2 min
Total time: 1 h 2 min
Yield: 4
Cuisine: Mexican
Ingredients: 340 grams Mexican chorizo, casing removed, cooked and crumbled; 3 liters shredded mozzarella or Monterrey Jack cheese; 4 servings Olive oil, for brushing pans; 1 teaspoon dried oregano; 454 grams store-bought pizza dough; 4 tomatoes, thinly sliced

The recipe Mexican Mini-Pizzas could satisfy your Mexican craving in around 1 hour and 2 minutes. This recipe serves 4. One serving contains 2078 calories, 113g of protein, and 153g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up mexican chorizo, oregano, pizza dough, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Watch how to make this recipe.

Cook the chorizo in a medium-size skillet over medium heat.

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Chorizo

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Frying Pan

Drain on paper towels.

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Paper Towels

Preheat the oven to 375 degrees F.

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Oven

Put the dough out onto a well-floured surface. Divide the dough into 4 equal pieces.

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Dough

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.

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Roll

Cooking Oil

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Baking Sheet

Rolling Pin

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

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Shredded Cheese

Dried Oregano

Tomato Slices

Chorizo

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

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Cheese

Dough

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Oven

Equipment

Ingredients

Servings:

340grams

Mexican chorizo, casing removed, cooked and crumbled 3liters

shredded mozzarella or Monterrey Jack cheese 4servings

Olive oil, for brushing pans 1teaspoon

dried oregano 454grams

store-bought pizza dough 4

tomatoes, thinly sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.