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Bryan Fitzmartin's Recipe for Southwest Style Mexican Pizza

November 06, 2014

Bryan Fitzmartin's Southwest Style Mexican Pizza Recipe

44oz pizza dough
24oz Spike's Restaurant Style Salsa (or other Restaurant Style Salsa of your choosing)
16oz (or more, at your preference) Chunky Style Salsa
1.25oz Ortega Chipotle Style Taco Seasoning
1-1.5 pounds ground beef
24-32oz Mexican/Taco Style Shredded Cheese
4oz Scallions

-Coat the pizza dough in flour or breadcrumbs and then roll dough into desired shape on stone or cookie sheet
-Cook the ground chuck in skillet (or on bbq, if you prefer) until fully cooked and then drain the drippings out into separate container
-In skillet, combine cooked ground beef, Chipotle taco seasoning, and either 2 cups of water and/or enough until beef is about submerged in mixture
-Place skillet on medium heat and simmer for 15-20 minutes
-Pour Spike's Restaurant Style Salsa on top of pressed dough until you have a thin layer over top, leave room on the sides of dough for pizza crust
-Place Mexican Style Cheese on top of Spikes Salsa on dough until it is thoroughly covered
-Sprinkle cooked seasoned ground beef on top of cheese, enough to your liking
-Cook Pizza for 15-20 minutes or until cheese is fully melted and prepared for serving
-Cut into slices to serve for each guest

-Serve with Chunky Salsa on the side (for dipping or to be placed on top of each slice, at your preference), and chopped scallions, also on the side (to place atop each slice, again at your preference).