Mexican Pizzas
Prep
10m
·
Cook
10m
·
Total
20m
About This Recipe
This recipe for Mexican pizzas features large flatbreads topped with enchilada sauce, shredded pork or chicken, corn, peppers, and cheese. Baked until crispy and golden, these pizzas are a delicious and easy dinner option with a spicy twist. Garnish with fresh herbs for a finishing touch. Enjoy!
Ingredients
(Servings:
4)
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories603kcal30%
-
Fat26g40%
-
Saturated Fat11g55%
-
Carbohydrates54g18%
-
Fiber5g20%
-
Sugar7g14%
-
Protein30g60%
-
Cholesterol78mg26%
-
Sodium1,053mg43%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Tortillas aren't the best substitution for flatbreads because they are much thinner so the pizza base will be too thin and floppy, and also will go soggy.
2. You can substitute the Enchilada Sauce with normal pizza base sauce if you wish. But then the pizza won't have quite the Mexican flavours. The alternative is to make up a quick Mexican pizza sauce using the following: 1/2 cup tomato paste, bit of water to loosen to spreadable consistency, 1/4 tsp onion powder, 1/2 tsp dried oregano, 1 minced garlic clove, salt, pepper. This will be thicker than enchilada sauce so you won't need as much for each pizza.
3.The step of quickly pan frying the pork carnitas is optional. I love the caramelisation you get which adds both flavour and texture.
4. FREEZER TIPS: Assemble the pizzas on a piece of foil or baking paper. Once assembled, stack the pizzas on top of each other, then wrap the stack tightly in cling wrap. Label and freeze. Defrost prior to cooking.
5. Nutrition per serving.
2. You can substitute the Enchilada Sauce with normal pizza base sauce if you wish. But then the pizza won't have quite the Mexican flavours. The alternative is to make up a quick Mexican pizza sauce using the following: 1/2 cup tomato paste, bit of water to loosen to spreadable consistency, 1/4 tsp onion powder, 1/2 tsp dried oregano, 1 minced garlic clove, salt, pepper. This will be thicker than enchilada sauce so you won't need as much for each pizza.
3.The step of quickly pan frying the pork carnitas is optional. I love the caramelisation you get which adds both flavour and texture.
4. FREEZER TIPS: Assemble the pizzas on a piece of foil or baking paper. Once assembled, stack the pizzas on top of each other, then wrap the stack tightly in cling wrap. Label and freeze. Defrost prior to cooking.
5. Nutrition per serving.
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