As I watched the vibrant green cilantro whirl in the food processor, a wave of excitement washed over me. The unique twist of Cilantro Pesto Mexican Pizza is a dish that’s as colorful as it is delicious, featuring the perfect blend of spicy Mexican chorizo and a fresh cilantro pesto base. What I love most about this recipe is its quick prep time—just around 35 minutes! It’s the perfect solution for those busy weeknights when you want to treat yourself without the hassle of takeout. Beyond being a crowd-pleasing meal packed with flavor, this pizza puts a delicious spin on a classic favorite, making it a fun option for gatherings or cozy dinners at home. Curious about how this flavorful fusion can elevate your pizza game?
Why is This Pizza a Game Changer?
Quick Prep: In just 35 minutes, you can have a homemade pizza that rivals takeout, making it perfect for busy weeknights.
Vibrant Flavors: The harmonious blend of spicy chorizo and fresh cilantro pesto provides a flavor explosion that delights your taste buds.
Versatile Toppings: You can easily customize this recipe with your favorite toppings, such as bell peppers or mushrooms, to make it your own!
Delicious Garnishes: With sour cream and cotija cheese as finishing touches, every slice is a creamy, flavorful treat.
Unique Twist: Combine Italian pizza traditions with Mexican flair for a unique dish that’s sure to impress your family or guests.
Perfect for Sharing: This pizza is not only a meal, but a fun option for gatherings, giving everyone something to rave about! To complement your pizza, consider serving it with a side of Chicken Pineapple Bowls for a complete meal experience!
Cilantro Pesto Mexican Pizza Ingredients
For the Cilantro Pesto
• Cilantro – Fresh herb that adds brightness and flavor; substitute with parsley for a milder taste.
• Lime Juice – Provides acidity to balance flavors; use lemon juice as an alternative.
• Jalapeño – Adds heat; remove seeds for milder flavor or substitute with poblano for less spice.
• Kosher Salt – Enhances overall flavor; regular table salt can be used if unavailable, but use less.
• Toasted Pine Nuts – Contributes a nutty flavor and crunchy texture; walnuts or sunflower seeds make a great substitution.
• Cotija Cheese – Adds a salty and creamy element; feta cheese can work well as a substitute.
• Olive Oil – Helps emulsify the pesto and adds richness; any neutral oil can be used if preferred.
For the Pizza Base
• Pizza Dough – Acts as the base; use store-bought for convenience or homemade for freshness.
• Mozzarella Cheese – Provides stretch and creaminess; substitute with any cheese that melts well.
For the Toppings
• Chorizo – Adds protein and spice; can be replaced with ground beef or a meat substitute for a different flavor profile.
• Sour Cream – Garnish that adds creaminess and flavor enhancement.
• Cilantro Leaves – Fresh leaves to brighten the dish before serving.
• More Cotija – Additional sprinkle on top for extra creaminess and flavor.
This vibrant Cilantro Pesto Mexican Pizza is bound to become a family favorite!
Step‑by‑Step Instructions for Cilantro Pesto Mexican Pizza
Step 1: Preheat the Oven
Begin by preheating your oven to 450°F (232°C). This high temperature will ensure that your Cilantro Pesto Mexican Pizza bakes perfectly, achieving a golden-brown crust. While the oven is heating, you can gather your ingredients and prepare for the next steps, keeping an eye on the clock to maximize efficiency.
Step 2: Make the Cilantro Pesto
In a food processor, add roughly chopped cilantro, lime juice, jalapeño, kosher salt, toasted pine nuts, cotija cheese, and olive oil. Blend the mixture until it reaches a thick, creamy consistency, scraping down the sides as needed. This vibrant cilantro pesto will be the flavorful base for your pizza, adding freshness and excitement to each bite.
Step 3: Cook the Chorizo
Heat a skillet over medium heat and add your chorizo, cooking until it turns brown and crumbly, about 6-8 minutes. As it cooks, break it apart with a spatula. Once done, drain any excess fat to keep your pizza from becoming greasy. The spicy kick from the chorizo will enhance the overall flavor profile of your Cilantro Pesto Mexican Pizza.
Step 4: Roll Out the Dough
On a floured surface, roll out your pizza dough into a 9″x12″ rectangle, ensuring an even thickness for optimal baking. Once rolled, transfer the dough to a greased sheet pan, gently stretching it to fit if needed. A well-prepared crust is essential for holding all the delicious toppings of your Cilantro Pesto Mexican Pizza.
Step 5: Assemble the Pizza
Spread the cilantro pesto evenly over the surface of the rolled-out dough, creating a lush, green base. Next, layer on shredded mozzarella cheese, followed by the cooked chorizo. Finally, sprinkle additional cotija cheese on top for that extra creamy texture. This assembly is where the magic happens, making your pizza visually enticing.
Step 6: Bake to Perfection
Place the assembled pizza into your preheated oven and bake for 10-14 minutes. Keep an eye on it—look for a golden crust and bubbling, melted cheese. The delightful aroma wafting through your kitchen is a sure sign that your Cilantro Pesto Mexican Pizza is nearing perfection!
Step 7: Cool and Garnish
Once baked, remove the pizza from the oven and allow it to cool for a couple of minutes. This resting time helps the flavors meld. Garnish with a dollop of sour cream, fresh cilantro leaves, and a sprinkle of toasted pine nuts before cutting it into squares. These finishing touches elevate your pizza, making it a feast for the eyes and palate.
Make Ahead Options
These Cilantro Pesto Mexican Pizzas are a fantastic choice for meal prep, making busy weeknights a breeze! You can prepare the cilantro pesto and cook the chorizo up to 3 days in advance. Simply blend the pesto ingredients and store it in an airtight container in the refrigerator to maintain its vibrant flavor. Cooked chorizo can be stored in another container, preventing sogginess. When you’re ready to enjoy your pizza, roll out the store-bought or homemade dough, spread the pesto, layer the cheese and chorizo, then bake as instructed. This way, you’ll have a delicious, homemade pizza with minimal fuss—just as satisfying as fresh out of the oven!
How to Store and Freeze Cilantro Pesto Mexican Pizza
Fridge: Store leftover pizza in an airtight container for up to 3 days. Allow it to cool completely before sealing to maintain freshness.
Freezer: For longer storage, wrap individual slices or the whole pizza in plastic wrap, then foil. It can be frozen for up to 2 months.
Reheating: To enjoy, reheat in the oven at 350°F (175°C) for about 10-12 minutes until heated through and the crust is crispy again.
Avoiding Sogginess: Never thaw in the microwave; it may result in a soggy crust. The oven is key for that delightful crispy texture!
Mexican Pizza Variations & Substitutions
Feel free to get creative with this recipe and make it your own; the possibilities are truly delicious!
-
Vegetarian Delight: Omitting chorizo for sautéed bell peppers or mushrooms creates a hearty, meatless version.
-
Cheese Choice: Swap mozzarella for pepper jack to add a spicy kick or goat cheese for a tangier flavor that will surprise your taste buds.
-
Herb Swap: If you’re not a fan of cilantro, try basil or arugula in your pesto for a fresh, new flavor profile. Your pizza will still shine with that herby goodness.
-
Nut-Free Option: Replace pine nuts with pumpkin seeds to achieve a similar crunch while keeping it nut-free for those allergic.
-
Pesto Twist: Feel adventurous? Substitute a traditional pesto (like a traditional basil pesto) instead of cilantro to bring a comforting Italian flavor twist.
-
Heat Level: Spice things up by adding more jalapeño or including crushed red pepper flakes for a delightful kick that lingers.
-
Crust Alternatives: Use a cauliflower crust for a low-carb option, or try a whole wheat dough for a healthier base that’s just as satisfying.
-
Theme Shifts: Take things Mexican-style with toppings like fresh avocado slices or roasted corn—each bite will burst with vibrant flavors!
Feel inspired? Serve this with a refreshing citrus salad or some chips and guacamole for a fun twist! For more delightful recipes, you might also enjoy the flavorful Chicken Pineapple Bowls.
Expert Tips for Mexican Pizza
Watch the Crust: Ensure the pizza has a golden-brown crust by keeping an eye on it during the final minutes of baking.
Even Dough Thickness: Roll the pizza dough evenly to avoid areas that may bake unevenly, resulting in different textures.
Extra Pesto Delight: Make additional cilantro pesto and use it as a dip for chips or drizzled on tacos—it’s a versatile touch!
Cool Before Storing: Allow leftover Mexican pizza to cool before wrapping it in an airtight container to maintain optimal freshness.
Chorizo Checks: Taste the chorizo while cooking to adjust seasoning, making sure it complements your cilantro pesto perfectly.
What to Serve with Cilantro Pesto Mexican Pizza
A delightful pizza deserves equally delicious sides to create a memorable meal experience.
-
Citrusy Salad: A refreshing citrus salad brightens the meal, balancing the rich flavors of the pizza with a zesty trail of orange and lime.
-
Guacamole & Tortilla Chips: Creamy guacamole paired with crispy tortilla chips provides a satisfying crunch and an extra layer of flavor, making it the ultimate appetizer.
-
Spicy Mexican Street Corn: The sweet and slightly smoky flavors of elote will complement the savory profile of your pizza, enhancing that Mexican culinary experience.
-
Pineapple Salsa: A sweet and tangy pineapple salsa will cut through the richness of the cheese and chorizo, adding a tropical twist to each bite.
-
Mexican Rice: Fluffy Mexican rice seasoned with spices will add texture and heartiness to your meal, rounding out the dining experience harmoniously.
-
Margaritas: A refreshing margarita, whether classic or fruity, can be the perfect drink pairing, enhancing the meal’s vibrant flavors and lifting spirits.
Cilantro Pesto Mexican Pizza Recipe FAQs
How do I know if my cilantro is fresh enough to use?
Absolutely! Look for vibrant green leaves that are free from dark spots or wilting. Fresh cilantro should smell strong and fragrant; if the leaves appear yellowed or slimy, it’s best to choose a new bunch.
What’s the best way to store leftover Cilantro Pesto Mexican Pizza?
I recommend storing any leftover pizza in an airtight container in the fridge for up to 3 days. Make sure it’s cooled completely before sealing; this helps maintain its freshness and texture.
Can I freeze my Cilantro Pesto Mexican Pizza?
Yes, you can! For best results, wrap individual slices or the whole pizza in plastic wrap first, then cover with foil. This method keeps it fresh for up to 2 months. When you’re ready to enjoy it, reheat from frozen in the oven at 350°F (175°C) for about 10-12 minutes until it’s heated through and crispy.
What if my pizza doesn’t bake evenly?
Very common! If your pizza bakes unevenly, it might be due to an uneven dough thickness. Try rolling it out evenly next time and placing it in a pre heated oven for a more consistent bake. Also, make sure your oven is properly calibrated—using an oven thermometer can help!
Are there any dietary considerations I should be aware of?
You’re in luck! This recipe can easily accommodate various dietary needs. To make it vegetarian, simply replace the chorizo with a meat substitute or more veggies like bell peppers. For gluten-free options, switch to gluten-free pizza dough or make a cauliflower crust. Always check for allergies, especially with ingredients like cilantro, nuts (in the pesto), and dairy.
How can I make the cilantro pesto ahead of time?
Very handy! You can prepare the cilantro pesto and store it in an airtight container in the fridge for up to a week. Just be sure to drizzle a little olive oil on top before sealing—this helps keep it bright and fresh. Plus, it’s great as a dip or spread on tacos or sandwiches!
Cilantro Pesto Mexican Pizza to Spice Up Your Weeknight
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C).
- In a food processor, blend roughly chopped cilantro, lime juice, jalapeño, kosher salt, toasted pine nuts, cotija cheese, and olive oil until creamy.
- Heat a skillet over medium heat and cook the chorizo until browned, about 6-8 minutes. Drain excess fat.
- On a floured surface, roll out the pizza dough into a 9"x12" rectangle and transfer to a greased sheet pan.
- Spread cilantro pesto on the dough, then layer mozzarella, cooked chorizo, and additional cotija cheese.
- Bake the pizza for 10-14 minutes until the crust is golden and cheese is bubbling.
- Allow the pizza to cool for a couple of minutes, then garnish with sour cream, fresh cilantro leaves, and toasted pine nuts before serving.
Leave a Reply