MEXICAN MINI-PIZZAS
Provided by Marcela Valladolid
Time 1h2m
Yield 4 (8-inch) pizzas
Number Of Ingredients 6
Steps:
- Cook the chorizo in a medium-size skillet over medium heat. Drain on paper towels.
- Preheat the oven to 375 degrees F.
- Put the dough out onto a well-floured surface. Divide the dough into 4 equal pieces. Roll into 4inch circles, using a rolling pin or stretching it into circles by hand. Arrange the circles on 2 baking sheets lightly brushed with oil.
- Top each pizza with tomato slices and crumbled cooked chorizo. Top with shredded cheese and sprinkle with dried oregano.
- Bake until the dough is golden brown and cheese is bubbly, about 20 minutes.
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Brent Killey II
[email protected]Fail :(
Nawya Amarasinghe
[email protected]I thought the mini pizzas were just okay. The crust was a bit too dry for my taste and the toppings were bland.
James John
[email protected]These were delicious! I made them for a potluck and they were gone in minutes.
Bridghit Mueni
[email protected]The mini pizzas turned out great! The crust was crispy and the toppings were flavorful. I especially liked the addition of the Mexican spices.
Yancey Hinman
[email protected]These mini pizzas were a hit at my party! They were easy to make and everyone loved the combination of flavors. The guacamole and salsa were the perfect toppings. I will definitely be making these again.