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 half 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 garnish; Torn Cilantro Leaves, for garnish; Additional Cotija Cheese, for garnish; Toasted Pine Nuts, for garnish

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Introduction

Mexican Pizza blends vibrant flavors with a crispy crust to create a deliciously unique meal. Topped with zesty cilantro pesto, melty mozzarella, and spicy chorizo, it’s a crowd-pleaser perfect for any night of the week.

A rectangular flatbread with a golden-brown crust sits on a wooden board over a white marbled surface. The base layer is melted cheese with a slightly browned texture, topped with a dark brown ground meat sauce spread evenly. White drizzles of creamy sauce run across the surface in thin lines. Fresh cilantro leaves with deep green color are scattered on top, along with small beige pine nuts. Small white cheese crumbles are sprinkled across the flatbread, adding texture and contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cilantro Pesto:

1 bunch cilantro, rough chopped, stems included
Juice of 1 lime
1 jalapeño, stemmed, seeds removed (optional), cut into halves or quarters
Kosher salt, to taste
1/4 cup toasted pine nuts
1/4 cup Cotija cheese, crumbled
2-3 tablespoons olive oil

Pizza:

1 prepared pizza dough, room temperature
1/2 cup cilantro pesto
Large handful mozzarella cheese, shredded
3/4 to 1 cup chorizo, cooked and drained
Small handful Cotija cheese, crumbled
Flour, for dusting
Sour cream, torn cilantro leaves, more Cotija, and toasted pine nuts for garnish

Instructions

Step 1: Preheat your oven to 450°F (230°C) and lightly grease the bottom and sides of a 9″x12″ sheet pan.
Step 2: To make the cilantro pesto, wash and dry the cilantro, then roughly chop it, including stems. Place it in a food processor, reserving a few stems for garnish. Add lime juice, jalapeño pieces, kosher salt, toasted pine nuts, and crumbled Cotija. Pulse to combine, then drizzle olive oil while running the processor until a thick pesto forms.
Step 3: Roll out the pizza dough into a 9″x12″ rectangle on a lightly floured surface and transfer it to the prepared sheet pan, letting it rise slightly up the sides.
Step 4: Spread the cilantro pesto evenly over the dough, then sprinkle shredded mozzarella cheese across the surface.
Step 5: Distribute cooked chorizo evenly over the cheese and sprinkle with crumbled Cotija.
Step 6: Bake the pizza for 10 to 14 minutes until the crust is golden and the cheese bubbly.
Step 7: Remove from the oven and let sit 2 to 3 minutes before transferring to a cutting board.
Step 8: Garnish with a ribbon of sour cream, additional Cotija, reserved cilantro leaves, and toasted pine nuts before serving.

Tips & Variations

For a milder flavor, remove all jalapeño seeds and membranes, or substitute with a mild green pepper.
Swap pine nuts with toasted walnuts or almonds if preferred or to reduce cost.
Try adding sliced red onions or bell peppers on top for extra crunch and flavor.
Use pre-made pesto if short on time, but fresh cilantro pesto gives the best vibrant taste.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to maintain crispness. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

A close-up of a pizza slice held by a woman's hand, showing a golden-brown crust with melted cheese as the first layer. Above the cheese, a thick layer of small, dark brown crumbled meat spreads evenly. On top of the meat, green cilantro leaves are scattered with small creamy white pine nuts sprinkled all over. There are also small blobs of white cheese and a light drizzle of white sauce across the top. The background shows the rest of the pizza on a wooden board, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cilantro pesto ahead of time?

Yes, cilantro pesto can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Give it a stir before spreading on the dough.

What can I use instead of chorizo?

You can substitute cooked Italian sausage, ground beef, or a vegetarian meat alternative if you prefer. Just be sure to cook and drain the meat before adding it to the pizza.