Mexicali Pizza Recipes

JIMMY'S MEXICAN PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
• Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.
• Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
• Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
• Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

BREAKFAST PIZZA MEXICALI

Steps:

• Bring a skillet coated with nonstick cooking spray to medium heat. Add soy chorizo and cook for about 3 minutes, using a spatula to crumble. Set aside.
• Bring a small skillet coated with nonstick spray to medium heat. Pour in egg substitute. Cover and then cook until egg "crust" starts to form, about 3 minutes.
• Carefully flip your egg. Top your egg crust with salsa, cooked chorizo, and cheese. Cover again and cook over low heat until cheese has melted, 1 to 2 minutes. Garnish with orange slices and cilantro, if using. Enjoy!

MEXICALI PIZZA

Steps:

• 1. make the cornmeal pizza dough or use store bought. Grease two 11 -- 13 inch pizza pans or baking sheets. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer dough to pans. Build up edges slightly. Prick generously with fork. Do not let rise. Bake in a 425° oven for 10 to 12 minutes or until lightly browned.
• 2. Meanwhile, in a large skillet, cook chorizo or sausage and onion until meat is browned and onion is tender. Drain fat. Pat with paper towels to remove additional fat.
• 3. Spread salsa or picante sauce over hot crust. Sprinkle with cilantro if desired. Top with chorizo mixture and Pinto beans. Arrange green Chile pepper strips on top of the chorizo mixture and beans. Sprinkle with cheese. Bake about 12 minutes more or until cheese out and sauce is bubbly. Makes six servings.