Mexican Pizza Recipe

Heat oil

Pour 1 cup vegetable oil into a heavy skillet or deep pan to a depth of about 1/2"–3/4". Heat over medium-high to 350°F (175°C). If you don't have a thermometer, heat until a small piece of tortilla sizzles immediately.

Fry tortillas

Working one at a time, carefully place a large flour tortilla into the hot oil. Fry 20–40 seconds per side until puffed and golden but still pliable. Use tongs to flip. Drain on paper towels. Repeat with remaining tortillas. Keep warm in a low oven (200°F/95°C) if desired.

Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add 1/2 cup chopped onion and cook 2–3 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add 1 lb ground beef to the skillet. Break up with a spoon and brown 5–7 minutes until no longer pink.

Stir in 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1 tbsp tomato paste, 1/4 cup stock, 3/4 tsp salt and 1/4 tsp black pepper. Simmer 4–6 minutes until sauce thickens and meat is coated. Taste and adjust seasoning. Keep warm.

While meat cooks or in a separate small saucepan, heat 1 tbsp olive oil over medium. Add 1/2 cup chopped onion and cook 3–4 minutes until soft. Add 1 minced garlic clove and cook 30 seconds.

Pour in 1 cup crushed tomatoes, add 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp minced chipotle if using. Stir and simmer gently 8–10 minutes to concentrate flavors. Stir in 1 tbsp chopped cilantro at the end if using. Keep warm.

Preheat oven to 425°F (220°C) or set to broil (use baking if you prefer more even melting).

Place fried tortillas on a baking sheet lined with parchment or foil. Spoon a generous layer (about 3–4 tbsp) of warm ranchero sauce over each tortilla, spreading to within 1/2" of the edge.

Top each with 1/4 of the taco meat (about 1/3–1/2 cup), spreading evenly but not overloading.

Combine shredded Monterey Jack and cheddar and sprinkle about 1/2 cup cheese mixture over each pizza so cheese covers meat.

Scatter thinly sliced bell peppers (about 2 tbsp per pizza) and a few slices of black olive over the cheese. Add a few thin red onion slices if desired.

Bake in the preheated oven 5–7 minutes until cheese is melted and bubbling. If broiling, place on top rack and broil 1–2 minutes watching carefully to avoid burning.

Remove pizzas from oven. Top with diced roma tomato (distribute the single tomato across the pizzas), a sprinkle of chopped cilantro, and a drizzle or dollop of sour cream or crema. Add pickled jalapeños and lime wedges on the side if desired.

Serve immediately while the crust is crisp and cheese is hot. Each large tortilla pizza serves 1; 4 total servings.