Mexican Pizza with Cilantro Pesto, Chorizo, and Cotija Recipe
This vibrant Mexican Pizza recipe features a zesty cilantro pesto layered on a crisp rectangular pizza crust, topped with melted mozzarella, savory chorizo, and crumbled cotija cheese. Finished with a drizzle of sour cream and garnished with toasted pine nuts and fresh cilantro, this dish combines fresh, bold flavors with satisfying textures for a flavorful twist on traditional pizza.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Cilantro Pesto
- 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
Pizza
- 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
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to prepare for baking the pizza.
- Prepare the Cilantro Pesto: Wash and dry a bunch of cilantro, then roughly chop with stems included. Place it into a food processor, reserving a few stems for garnish. Add the juice of one lime to the processor.
- Add Jalapeño and Seasoning: Remove the stem and seeds from one jalapeño according to your spice preference, then cut into quarters. Add the jalapeño pieces and a pinch of kosher salt to the processor.
- Incorporate Pine Nuts and Cotija: Add 1/4 cup toasted pine nuts and 1/4 cup crumbled cotija cheese into the processor. Pulse a few times to mix the cheese and nuts evenly into the cilantro mixture.
- Blend with Olive Oil: Turn the food processor on low speed and drizzle in 1.5 to 3 tablespoons of olive oil gradually until the mixture reaches a thick, pesto-like consistency.
- Prepare the Pizza Base: Lightly grease the bottom and sides of a 9″x12″ sheet pan. Roll out the prepared pizza dough into a roughly 9″x12″ rectangle, then lay it into the pan, allowing the dough to rise slightly along the sides.
- Assemble the Pizza: Spread an even layer of cilantro pesto over the pizza dough, then cover it evenly with shredded mozzarella cheese. Sprinkle cooked and drained chorizo evenly over the cheese layer, followed by a sprinkling of crumbled cotija cheese.
- Bake the Pizza: Place the assembled pizza in the preheated oven and bake for 10 to 14 minutes, or until the cheese is melted and golden and the crust is crisp and lightly browned.
- Rest and Remove: Take the pizza out of the oven and let it sit for 2 to 3 minutes to set before transferring it to a cutting board for slicing.
- Garnish and Serve: Pipe a ribbon of sour cream across the pizza, then sprinkle with additional cotija cheese, reserved cilantro leaves, and toasted pine nuts for garnish. Slice and serve warm.
Notes
- Adjust the jalapeño seeds inclusion based on your preferred spice level.
- To toast pine nuts, dry roast them in a skillet over medium heat until golden and fragrant, watching carefully to avoid burning.
- Allowing the pizza to rest briefly after baking ensures cleaner slices and helps the flavors meld.
- Using room temperature dough makes it easier to roll out and prevents shrinkage during baking.
- For a crispier crust, consider pre-baking the dough for 3-4 minutes before adding toppings, though it is optional.
Keywords: Mexican pizza, cilantro pesto, chorizo pizza, cotija cheese, homemade pizza, spicy jalapeño pesto
