Mexican Pizza Recipe

Shred chicken or brown beef

If using shredded chicken: shred cooked chicken into bite-sized pieces and place in a bowl. If using ground beef: heat 1 tbs oil in a skillet over medium-high heat, add 1/2 lb ground beef, season with 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp cumin and 1/4 tsp chili powder; cook until browned and cooked through, breaking up lumps, about 6–8 minutes. Drain any excess fat.

Combine protein with sauce: add 1/2 cup of the salsa or enchilada sauce to the shredded chicken or cooked ground beef, stir to coat, and keep warm over low heat. Taste and adjust salt/seasoning.

Finely chop 1/2 cup onion, 1 jalapeño (seeded if desired), 1/4 cup cilantro and dice tomatoes or use 3/4 cup pico de gallo. Set aside the sliced olives and pickled jalapeños for topping.

Heat skillet

Place a large nonstick or cast-iron skillet over medium heat. Add about 1/2 tbs oil and swirl to coat.

Cook first tortilla

Place one large flour tortilla in the skillet. Sprinkle about 3/4 cup of Mexican blend cheese evenly over the tortilla, leaving a 1/2-inch rim. If using protein, add about 1/4–1/3 cup of the prepared shredded chicken or ground beef in a ring or even layer over the cheese. Spoon 2 tbs salsa or enchilada sauce over the protein (if using). Add a few spoonfuls of chopped onion, jalapeño (if using), and a tablespoon of diced tomatoes/pico. Sprinkle a little more cheese on top (about 1/4 cup) to help it adhere.

Top with second tortilla & press

Place a second tortilla on top and gently press down with a spatula (or place a second skillet on top) so the two tortillas contact and cheese begins to melt. Reduce heat to medium-low to prevent burning.

Flip and finish

After 2–3 minutes, when the bottom tortilla is golden and cheese is melting, use a spatula to carefully flip the whole pizza. Add 1/2 tbs oil to the skillet edge if needed. Cook the second side 2–3 minutes until golden and cheese is fully melted. Total cook time per pizza is 4–6 minutes. Repeat to make remaining pizzas (makes 2 double-tortilla pizzas using 4 tortillas).

If you prefer a crispier crust, after flipping lightly press with a spatula and cook an additional 1–2 minutes.

Transfer cooked Mexican pizza to a cutting board. Let rest 1 minute, then slice each into 4 wedges with a sharp knife or pizza cutter.

Top with fresh cilantro, sliced olives, pickled jalapeños, remaining pico de gallo or diced tomatoes. Serve with lime wedges, sour cream or crema, and guacamole or sliced avocado on the side.

Optional: drizzle a little extra salsa or enchilada sauce over the wedges before serving.