STREAMING NOW: Eden Eats

Paula Deen's Mexican Pizza

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I haven't tried this yet, but it sounds so good I had to post it right away. These are individual pizzas you can assemble yourself on a prepared crust, or on an already prepared frozen cheese pizza. I can't decide which way I'll go first. I suspect you could make two large pizzas, also. (Edited to add: In fact, in her cookbook, Paula does indeed make this as 2 large pizzas for a party for teenagers.) See the note for possible variations. Recipe halves easily.”
READY IN:
27mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Position the oven rack at the lowest level. If you have a pizza stone, place it in the oven on the rack. Preheat the oven to 425 degrees.
  2. Heat the oil in a small saucepan and cook the green pepper and mushrooms over medium heat until crisp-tender, about 2 minutes. Cut the crusts into biscuit sized pieces using a biscuit cutter. Distribute the vegetables evenly over the crusts. Reserve 1 cup of the salsa and spoon the remaining salsa evenly over the pizzas. If you don't have a pizza stone, place the pizzas on a baking sheet. They won't be as crisp this way, but this is a lot less messy than placing them directly on the rack.
  3. Bake the pizzas for 10 to 12 minutes in the preheated oven, then sprinkle with the cheese. Bake 7 minutes more. Serve the pizza slices topped with the reserved salsa, olives, cooked ham, shredded lettuce and sour cream.
  4. Note: For variety, you can make a Greek style pizza, using olives, tapenade, spinach and feta cheese. An Italian style pizza uses tomato sauce and provolone cheese. A vegetarian style pizza simply omits the meat.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: