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Mexican Pizza

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 2 (16 oz) jars chunky salsa
  • 2 oz can sliced black olives
  • 1 cup cooked and chopped ham
  • 2 (12 inch) or frozen cheese pizzas pizza crusts
  • 3/4 cup sliced fresh mushrooms
  • 3/4 cup chopped green bell pepper
  • 1 tablespoon vegetable oil
  • 2 (8 oz) packages or cheddar Monterey Jack cheese
  • 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 °F.

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.

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