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Mexican Pizza and Volver

Cilantro Pesto Mexican Pizza to Spice Up Your Weeknight

Experience the vibrant flavors of Mexican Pizza and Volver with this quick and delicious cilantro pesto twist.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 2 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cilantro Pesto Ingredients
  • 1 cup cilantro Fresh herb that adds brightness and flavor; substitute with parsley for a milder taste.
  • 2 tablespoons lime juice Provides acidity to balance flavors; use lemon juice as an alternative.
  • 1 medium jalapeño Adds heat; remove seeds for milder flavor or substitute with poblano for less spice.
  • 1 teaspoon kosher salt Enhances overall flavor; regular table salt can be used if unavailable, but use less.
  • 2 tablespoons toasted pine nuts Contributes a nutty flavor and crunchy texture; walnuts or sunflower seeds make a great substitution.
  • 1/2 cup cotija cheese Adds a salty and creamy element; feta cheese can work well as a substitute.
  • 1/2 cup olive oil Helps emulsify the pesto and adds richness; any neutral oil can be used if preferred.
Pizza Base Ingredients
  • 1 package pizza dough Acts as the base; use store-bought for convenience or homemade for freshness.
  • 2 cups mozzarella cheese Provides stretch and creaminess; substitute with any cheese that melts well.
Toppings
  • 1 cup chorizo Adds protein and spice; can be replaced with ground beef or a meat substitute for a different flavor profile.
  • 1/2 cup sour cream Garnish that adds creaminess and flavor enhancement.
  • 1/4 cup cilantro leaves Fresh leaves to brighten the dish before serving.
  • 1/4 cup cotija cheese Additional sprinkle on top for extra creaminess and flavor.

Equipment

  • Food Processor
  • skillet
  • sheet pan
  • Rolling Pin

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (232°C).
  2. In a food processor, blend roughly chopped cilantro, lime juice, jalapeño, kosher salt, toasted pine nuts, cotija cheese, and olive oil until creamy.
  3. Heat a skillet over medium heat and cook the chorizo until browned, about 6-8 minutes. Drain excess fat.
  4. On a floured surface, roll out the pizza dough into a 9"x12" rectangle and transfer to a greased sheet pan.
  5. Spread cilantro pesto on the dough, then layer mozzarella, cooked chorizo, and additional cotija cheese.
  6. Bake the pizza for 10-14 minutes until the crust is golden and cheese is bubbling.
  7. Allow the pizza to cool for a couple of minutes, then garnish with sour cream, fresh cilantro leaves, and toasted pine nuts before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

This vibrant Cilantro Pesto Mexican Pizza is a fun option for gatherings, allowing everyone to enjoy a unique twist on a classic favorite.

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