Crispy Mexican Pizza Recipe

1. preheat and prepare squash

Preheat oven to 425°F (220°C). Toss the cubed butternut squash with 2 tbs olive oil, ground coriander, 0.75 tsp salt and 0.5 tsp black pepper on a rimmed baking sheet in a single layer.

2. Roast for 20–25 minutes, stirring once halfway through, until edges are caramelized and cubes are tender. Remove from oven and set aside to cool slightly.

3. Increase oven temperature to 450°F (230°C) if you roasted squash at lower temp. Toss halved tomatoes, quartered onion, garlic cloves and jalapeño with 1 tbs olive oil and spread on a baking sheet cut-side down.

4. Roast 12–18 minutes until tomatoes are blistered and slightly blackened at the edges and garlic is soft. Let cool 5 minutes, then transfer to a blender or food processor.

5. Add 0.25 cup chopped cilantro, 1 tbs lime juice and 0.75 tsp salt to the blender. Pulse to a chunky salsa texture (or smoother if preferred). Taste and adjust salt or lime. Keep warm or room temperature.

6. While vegetables roast, thinly slice Brussels sprouts on a mandoline or with a sharp knife to yield about 3 cups. Transfer to a bowl.

7. In a small bowl whisk 1 tbs lime juice, 1 tsp oil, smoked paprika, ground cumin, 1 tsp red pepper flakes, 1 tsp salt and 0.5 tsp black pepper. Drizzle over the shaved Brussels and toss to combine. Let sit 10 minutes to soften and meld flavors.

8. In a small bowl combine 0.5 cup vegan sour cream or cashew cream, 1 tsp ancho chile powder, 0.5 tbs lime juice, 0.5 tsp maple syrup and 0.25 tsp salt. Stir until smooth. Add 1 tsp water if too thick; adjust lime, sweetener or salt to taste. Transfer to a squeeze bottle or small bowl for drizzling.

9. Preheat oven broiler to high or set oven to 500°F (260°C) with a rack near top. Line a baking tray with parchment.

10. Brush both sides of each large flour tortilla lightly with olive oil (about 1/2 tbs per tortilla) and sprinkle a light pinch of the 0.25 tsp salt over each. Place tortillas on the baking tray.

11. Broil or bake 2–4 minutes per side until crispy and golden but not burned. Watch closely — tortillas crisp quickly. Remove and keep warm. (Alternatively, fry quickly in a skillet in 1 tbs oil for each tortilla until crisp.)

12. Lower oven temperature to 425°F (220°C). Place 2 crisped tortillas on another baking sheet. Divide 1 cup vegan cheese evenly across each tortilla, leaving a small border. Top each with half of the roasted butternut squash (about 1.5 cups each), and spoon 0.5 cup roasted tomato salsa over the squash. Scatter half the spicy shaved Brussels over each pizza and top with remaining 1 cup vegan cheese (or sprinkle on top).

13. Bake assembled pizzas at 425°F for 6–8 minutes until cheese is melted and toppings are warmed through. If you want a bit of char on the top, broil 1 minute at the end—watch closely.

14. Remove pizzas from oven. Drizzle vegan ancho crema over each pizza in a zigzag pattern. Garnish with fresh cilantro leaves, pickled red onion if using, and serve with lime wedges on the side.

15. Slice each tortilla pizza into 4–6 wedges and serve immediately so the tortilla stays crisp.