Cook / Main Dishes / Pizza

Mexican Veggie Pizza



Often times, my leftovers meet a new existence in the form of pizza. As I was playing “clean out the fridge” this week, I had a few stray tomatillos and a little bit of cilantro left over so I decided to go for a Mexican veggie pizza. What a bright and amazing flavor! If you want to add a little heat, maybe dice up a little fresh jalapeno as well.

Mexican Veggie Pizza

Pizza Dough (recipe follows)
Pizza Sauce (recipe follows)
Two diced tomatillos
1/3 cup roughly chopped cilantro leaves
1/3 cup diced white onion
pinch of freshly ground coriander
pinch of freshly ground cumin
2 cups shredded mozzarella cheese
1/2 cup grated queso fresco
3 tablespoons freshly grated romano cheese

Preheat oven and pizza stone or cast iron griddle to 425 degrees. On a lightly floured board, roll out dough to desired size and thickenes and place on a pizza peel or pizza pan sprinkled with corn meal. Top with 4-5 tablespoons of sauce, cheese and other toppings. Slide pizza off of peel or pan onto heated pizza stone. Bake 12-15 minutes. Using pizza peel or two large spatulas, remove pizza from oven and put onto a pan. Let rest a moment, then cut and serve.

Pizza Dough

5 cups flour
2 cups hot (90 degree) water
1 tablespoon yeast
1 tablespoon sugar
1 teaspoon salt
1/2 cup plus two tablesspoons olive or vegetable oil

Mix together two cups flour, water, yeast, sugar, salt and 1/2 cup oil together in a mixing bowl. Let mixture stand about 10 minutes until it double in volume and starts to bubble. Combine in remaining 3 cups flour and kneed 6-10 minutes. Transfer dough to a lightly oiled bowl and let rest at least 10 minutes before using. Makes 3 small or two large pizzas. Keeps well in a Ziploc bag in the refrigerator up to 4 days,

Pizza Sauce

1 can tomato sauce
4 cloves garlic, finely minced
6 basil leaves, chiffonade
pinch of freshly minced rosemary
1 tablespoon freshly chopped parsley
2 teaspoons freshly chopped oregano
1 teaspoon fresh thyme leaves
pinch of salt
pinch of pepper

Mix all ingredients together. Keeps well in the refrigerator a week or longer. Makes 4-6 pizzas.

Eat Well!

~Trish

4 thoughts on “Mexican Veggie Pizza

  1. This Mexican Veggie Pizza looks so tasty and delicious. I love to eat this and the process of making this Mexican Veggie Pizza quite easy to me. And these diced tomatillos makes me so hungry ti taste now,. Thanks!!! 🙂

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