Name: Mexican Pizza with Cilantro Pesto, Chorizo, and Cotija Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mexican
Ingredients: 1 Bunch Cilantro, rough chopped stems included; Juice of 1 Lime; 1 Jalapeño, stemmed, seeds removed (if desired), and cut into halves or quarters; Kosher Salt, to taste; 1/4 cup Toasted Pine Nuts; 1/4 cup Cotija, crumbled; 2-3 tbsp Olive Oil; 1 Prepared Pizza Dough, room temperature; 1/2 cup Cilantro Pesto; Large Handful Mozzarella Cheese, shredded; 3/4 – 1 cup Chorizo, cooked and drained; Small Handful Cotija, crumbled; Flour, for dusting; Sour Cream, for piping; Torn Cilantro Leaves, for garnish; More Cotija Cheese, for garnish; Toasted Pine Nuts, for garnish

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Introduction

This Mexican Pizza combines the vibrant flavors of cilantro pesto, spicy chorizo, and creamy cheeses for a fresh twist on a classic favorite. It’s easy to prepare and perfect for sharing with friends and family.

A rectangular pizza with a thick, golden-brown crust sits on a wooden board. The base layer is melted cheese, slightly browned at the edges, topped with dark brown, crumbly cooked meat spread evenly across the surface. Bright green cilantro leaves are scattered on top, along with small white pine nuts sprinkled throughout. White cheese crumbles and white sauce drizzles are added on top, creating a fresh and textured look. The pizza is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bunch cilantro, rough chopped including stems
Juice of 1 lime
1 jalapeño, stemmed and seeds removed (optional), cut into quarters
Kosher salt, to taste
1/4 cup toasted pine nuts
1/4 cup Cotija cheese, crumbled
2-3 tablespoons olive oil
1 prepared pizza dough, room temperature
1/2 cup cilantro pesto
Large handful shredded mozzarella cheese
3/4 to 1 cup cooked and drained chorizo
Small handful Cotija cheese, crumbled
Flour, for dusting
Sour cream, for garnish
Torn cilantro leaves, for garnish
Extra toasted pine nuts, for garnish

Instructions

Step 1: Preheat the oven to 450 degrees Fahrenheit.
Step 2: To make the cilantro pesto, wash and dry the cilantro, then roughly chop it including the stems. Place in a food processor, reserving a few stems for garnish, and add lime juice.
Step 3: Add the jalapeño quarters, kosher salt, toasted pine nuts, and crumbled Cotija cheese to the processor. Pulse a few times to combine, then drizzle in olive oil on low speed until the pesto reaches a thick consistency.
Step 4: Lightly grease the bottom and sides of a 9 by 12-inch sheet pan.
Step 5: Roll out the pizza dough into a 9 by 12-inch rectangle and place it in the pan, letting it come up slightly on the sides.
Step 6: Spread an even layer of cilantro pesto over the dough, then cover with shredded mozzarella cheese.
Step 7: Sprinkle cooked and drained chorizo evenly over the cheese, followed by crumbled Cotija cheese.
Step 8: Bake in the preheated oven for 10 to 14 minutes, or until the crust and cheese are golden brown.
Step 9: Remove from the oven and let sit for 2 to 3 minutes before transferring the pizza to a cutting board.
Step 10: Garnish with ribbons of sour cream, reserved cilantro leaves, extra Cotija cheese, and toasted pine nuts before serving.

Tips & Variations

For a milder version, remove the seeds from the jalapeño or substitute with a milder pepper.
Use pre-cooked chorizo to save time, but be sure to drain excess fat for a crispier texture.
Try swapping mozzarella for a blend of mozzarella and Monterey Jack for extra meltiness.
Make the pesto ahead and keep refrigerated for up to two days to speed up preparation.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375 degrees Fahrenheit for about 8 minutes to maintain crispness. Avoid microwaving, as it can make the crust soggy.

How to Serve

Two slices of pizza rest on a wooden board placed on a white marbled surface, each slice showing three main layers: a thick, light golden brown crust with a soft and airy texture; a middle layer of melted cheese with a slightly browned top and bits of finely ground dark brown meat; and a topping layer including bright green cilantro leaves, pale beige pine nuts, and small dollops of white creamy sauce scattered across. The pizza base reveals a green herb sauce under the cheese near the crust edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto instead of making cilantro pesto?

Yes, you can use store-bought pesto, but the fresh cilantro pesto adds a unique, bright flavor that complements the chorizo wonderfully.

What can I substitute for pine nuts if I have a nut allergy?

Toasted pumpkin seeds or sunflower seeds make great substitutes and still provide a nice texture and flavor in the pesto.