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Crispy Cilantro Pesto Mexican Pizza with Spicy Chorizo

This Crispy Cilantro Pesto Mexican Pizza with Spicy Chorizo is a vibrant weeknight meal bursting with bold flavors and fresh ingredients.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pesto
  • 1 bunch Fresh Cilantro For vibrant flavor
  • 2 tablespoons Lime Juice Use fresh lime for best results
  • 1 medium Jalapeño Remove seeds for milder flavor
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1/4 cup Pine Nuts Substitute with walnuts or pecans if desired
  • 1/2 cup Cotija Cheese Or use feta or Parmesan as substitutes
  • 1/2 cup Olive Oil Use high-quality extra virgin
For the Pizza
  • 1 package Prepared Pizza Dough Store-bought or homemade
  • 1 cup Mozzarella Cheese Shredded, fresh mozzarella recommended
  • 1 cup Chorizo Cooked and drained
For the Topping
  • 1/2 cup Sour Cream Or Greek yogurt for a healthier option
  • 1 tablespoon Flour For dusting the surface

Equipment

  • Food Processor
  • Medium skillet
  • 9"x12" sheet pan

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (232°C) for a crispy crust.
  2. In a food processor, combine cilantro, lime juice, jalapeño, kosher salt, pine nuts, cotija cheese, and olive oil. Pulse until smooth.
  3. Cook chorizo in a medium skillet over medium heat until crumbly and browned, about 5-7 minutes. Drain excess grease.
  4. Lightly grease a 9"x12" sheet pan and dust with flour.
  5. Roll out pizza dough into a rectangle shape and place it in the greased pan.
  6. Spread a generous layer of cilantro pesto over the pizza dough.
  7. Sprinkle shredded mozzarella cheese evenly on top of the pesto.
  8. Distribute cooked chorizo over the mozzarella cheese, followed by a sprinkle of cotija cheese.
  9. Bake the pizza for 10-14 minutes until crust is golden and cheese is bubbly.
  10. Cool for a few minutes, then slice with a sharp cutter.
  11. Garnish with sour cream, extra cotija cheese, fresh cilantro, and toasted pine nuts.

Notes

For best results, use fresh ingredients and adjust olive oil for pesto consistency. Avoid overloading toppings.