Time: 27 min.
Complexity: easily
Servings: 6

Mexican pizza - detailed recipe.

Ingredients:

• 2 pizza bases or frozen cheese pizzas (30cm diameter)
• 2 packs (225 g) shredded Mexican cheese (mix: Monterey Jack, Cheddar, and other mild cheeses)
• 1 cup chopped fried ham
• 3/4 cup fresh sliced ​​mushrooms
• 1 tbsp. vegetable oil
• 3/4 cup chopped green bell pepper
• 1 can (65 g) of sliced ​​olives
• Shredded lettuce leaves
• 2 jars (450 g) coarsely chopped salsa, such as salsa with tomatoes
• Sour cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mushrooms, sweet pepper, yeast dough, Monterey Jack cheese, cheddar cheese, salsa sauce, olives, leaf lettuce, ham, sour cream

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Preparation:

Step 1
• Place a rack on the lowest oven shelf. If you have a pizza stone, place it on the rack. Preheat the oven to 220°C.
  
  Heat the oil in a small saucepan and sauté the mushrooms and bell peppers over medium heat until softened, about 2 minutes. Use a cookie cutter to cut out small circles from the base. Arrange the vegetables evenly on the circles.
  
  Reserve 1 cup of salsa for the topping, and spoon the remaining salsa over the pizzas. If you don't have a pizza stone, place the pizzas on a baking sheet. They won't crisp up as much as if you placed them directly on the grill, but there will be significantly less charring.
Step 2
• Bake the pizzas for 10-12 minutes, then top them with the cheese mixture. Bake for another 7 minutes. Serve the pizza slices topped with the remaining salsa, olives, grilled ham, shredded lettuce, and sour cream.
  
  For a Greek-style pizza, use olives, tapenade, spinach, and feta cheese. For an Italian-style pizza, use tomato sauce and provolone cheese.

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