One of my favorite things to do with food is to fuse two different ethnic cuisines together and make something new. Now I don’t mix Italian and Mexican together very often, but when I do, it comes out in the form of a pizza.
An amazing pizza.
Homemade pizzas are the best. They’re easy, delicious, and filling; the three key things you need when it comes to dinner.
Now when I looked up recipes for “Mexican Pizza,” I got a lot of pictures that basically looked like someone had taken a Taco Bell burrito and then poured out its contents onto some corn tortillas or a pizza crust. Granted, not all of them looked bad, but to be honest, I was hoping for something a bit more creative.
So when I’m forced to come up with a solution myself, this is where my creativity kicks in.
First of all, I must say that this was my first time making pizza dough. I had always used pre-made pita/flatbread because it was so easy and tasted great. But something this good called for something homemade.
I was able to find a great non-intimidating recipe by Sugardishme for pizza dough (because simple is awesome). The only thing I added to the dough for more flavor was garlic powder.
But if you want a quicker fix, you can take the easy route and pick up pre-made flatbread when you’re at the store in the deli or bread section.
Lastly, there are a couple more quick tips for how I got this pizza to look so great. I really wanted my tomatoes to be well cooked, so while the dough, sauce, and cheese were cooking, I fried the tomatoes over the stove for a couple of minutes which gave it that awesome blackened look. Second, I also added the avocados onto the pizza near the end of the cooking process. Avocados tend to look dried out and have a duller color if put in too soon.
Lastly, I put the feta cheese on after the pizza was completely done cooking. The reason for this is that I’ve found feta to lose a lot of its flavor after being heated up in the cooking process.
In the end, I got a colorful I’m-probably-going-to-eat-too-much pizza that had great flavor and was able to satisfy my craving for Mexican and Italian food.
Now grab a slice and enjoy!
An Italian/Mexican twist to a classic recipe featuring avocado, feta and a roma tomato.
Serves 2 People
Total Time: 30 minutes
- Pre-heat oven to 500 °F/260 °C
- Top dough generously or lightly with tomato sauce and mozzarella cheese and place in oven for 10 minutes.
- While pizza is cooking, slice up the roma tomato and place on a hot oiled cooking pan. Let it sit on each side for 1-2 minutes, or until it’s started to blacken.
- Slice one half of an avocado diagonally. Don’t worry, it may seem strange to not cut it vertically, but it will stay in place.
- After 10 minutes is up, take the pizza out, top with tomato and avocado slices, sprinkle some more mozzarella cheese on top, and put back into oven for 5 more minutes.
- Take out and top with generous or light sprinkling of crumbled feta cheese…Then eat!