Mexican Pizza with Cilantro Pesto, Chorizo, and Cotija Recipe
A vibrant and savory Mexican Pizza featuring a zesty cilantro pesto, melty mozzarella cheese, and spicy chorizo on a crisp homemade pizza dough. This flavorful recipe combines fresh herbs, tangy cheese, and smoky sausage baked to golden perfection, then garnished with sour cream, extra cotija cheese, and toasted pine nuts for an authentic Mexican flair.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Main Course
- 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 half 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 garnish
- Torn Cilantro Leaves, for garnish
- Additional Cotija Cheese, for garnish
- Toasted Pine Nuts, for garnish
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the pizza, ensuring a hot environment for a crispy crust and melted cheese.
- Prepare Cilantro Pesto: Wash and roughly chop one bunch of cilantro including stems, then add to a food processor. Reserve some stems for garnish. Squeeze in the lime juice. Add the quartered jalapeño (with or without seeds based on spice preference), a pinch of kosher salt, toasted pine nuts, and crumbled cotija cheese. Pulse a few times to combine, then drizzle in olive oil gradually while processing on low until a thick pesto consistency forms.
- Prepare Pan and Dough: Lightly grease a 9″x12″ sheet pan on the bottom and sides. Roll out the pizza dough into a 9″x12″ rectangle and place it into the pan, allowing the dough to come slightly up the sides to hold toppings.
- Assemble Pizza: Spread an even layer of cilantro pesto over the dough, then cover with a generous layer of shredded mozzarella cheese. Evenly distribute cooked and drained chorizo over the cheese, followed by a sprinkling of crumbled cotija cheese.
- Bake Pizza: Bake in the preheated oven for 10 to 14 minutes, until the cheese is bubbly and starting to turn golden, and the crust is crisp and golden brown.
- Rest and Garnish: Remove the pizza from the oven and let it rest for 2 to 3 minutes before transferring to a cutting board. Pipe ribbons of sour cream over the top and finish by sprinkling additional cotija cheese, reserved cilantro leaves, and toasted pine nuts for added texture and flavor.
Notes
- Adjust jalapeño seeds based on desired spice level.
- Use toasted pine nuts to enhance the pesto’s nuttiness.
- Letting the pizza rest after baking helps the cheese set and prevents toppings from sliding.
- You can substitute cotija with feta if unavailable, though it will alter flavor slightly.
- Use freshly cooked and drained chorizo to avoid excess grease on the pizza.
Keywords: Mexican pizza, cilantro pesto, chorizo pizza, homemade pizza, Mexican inspired dish, easy pizza recipe, spicy pizza, cotija cheese, pine nuts
