Mexican Pizza

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Mexican Pizza Mexican Pizza Recipe Courtesy of

Servings: 6 servings
Prep Time: 7 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

2   16-ounce jars chunky salsa
2 ounce can sliced black olives
1 cup chopped cooked ham
2   12-inch pizza crusts or frozen cheese pizzas
3/4 cup sliced fresh mushrooms
3/4 cup chopped green bell pepper
1 tablespoon vegetable oil
2   8-ounce packages shredded Mexican cheese (Monterey Jack, Cheddar, and other mild)
Shredded lettuce
Sour Cream





Position the oven rack at the lowest level.  If you have a pizza stone, place it in the oven on the rack.  Preheat the oven to 425 degrees.

Heat the oil in a small saucepan and saute the mushrooms and green pepper over medium heat until crisp-tender, about 2 minutes.  Cut the crusts into biscuit sized pieces using a biscuit cutter.  Distribute the vegetables evenly over the crusts.  Reserve 1 cup of the salsa and spoon the remaining salsa evenly over the 2 pizzas.  If you don’t have a pizza stone, place the pizzas on a baking sheet.  They won’t be as crisp as they would be if you placed them directly on the rack, but this is a lot less messy.

Bake the pizzas for 10-12 minutes, and then sprinkle with the cheese.  Bake for 7 minutes more.  Serve pizza slices topped with the reserved salsa, olives, cooked ham, shredded lettuce and sour cream.

Cook’s Tip:
-For a Greek style pizza, use olives, tapenade, spinach and feta cheese.
-For an Italian style pizza, use tomato sauce and provolone cheese.

Show: Paula's Home Cooking
          Watch Paula on Food Network

Publication: Paula Deen and Friends cookbook

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Reader Comments:


YUM! Can't wait to fix this again!

By Anonymous on June 24, 2013


This recipe looks great! My whole family loves mexican food so now I can make one meal instead of two. Thanks!

By Courtney on September 30, 2011


I can't find the mexican pizza recipe that had that i got on one of Paula's shows. cheese soup cream of celery soup chilles tortillas cheese it was great Pete

By pete conlogue on January 23, 2011

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