Mexican Pizza
With two cheeses, this tortilla pizza is simple to make and very satisfying for a quick breakfast, lunch or snack. The toppings are inspired by the classic Molletes sandwich served in Mexico City. Use store-bought prepared pico de gallo to cut down on prep time.
- State of Mexico
- 6 servings
-
Difficulty: Moderate
- 90 mins
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With two cheeses, this tortilla pizza is simple to make and very satisfying for a quick breakfast, lunch or snack. The toppings are inspired by the classic Molletes sandwich served in Mexico City. Use store-bought prepared pico de gallo to cut down on prep time.
-
Difficulty: Moderate
6 servings
90 mins
430
Ingredients:
6 Guerrero Caseras Soft Taco Flour tortillas
2 tbsp olive oil
1 1/2 cups refried beans
2 cups Oaxaca cheese
1 1/2 cups pico de gallo
1/2 cup crumbled queso fresco
how to make it:
1. Preheat broiler to high. Brush both sides of each tortilla with olive oil; spread refried beans evenly all over tortillas. Sprinkle Oaxaca cheese over top.
2. Heat large cast iron skillet over medium heat; cook 1 tortilla for 2 to 3 minutes or until cheese is melted. Transfer to baking sheet. Repeat with remaining tortillas.
3. Place baking sheet on rack in center of oven; broil for 3 to 4 minutes or until cheese is golden and bubbly.
4. Spoon 1/4 cup pico de gallo on top of each tortilla. Sprinkle queso fresco over top.
Tip: If Oaxaca cheese is unavailable, substitute cotija cheese, Cheddar or Monterey Jack cheese.
0 mins prep
