Welcome to Super Bowl Sunday. As hard as it is to believe, we aren’t spending today glued to the TV. Not even the commercials have drawn us in. Today Hubby and I are spending the day holding hands and enjoying the fresh air. This is better than any Super Bowl party in my book.
Have you ever had one idea for a recipe in mind, and a trip to the grocery store sends you in a completely different directions? That’s the case with today’s share.
Originally today’s “Mexican Pizza” share involved flour tortillas, not corn, double-deckered with layers of ground meats and beans, finished with a Pepper Cheese topping. So what happened, you might wonder. In addition to the Mexican Pizza, I was shopping for another, slightly more traditional pizza. It required sliced Pepperoni as one of the ingredients. Imagine my surprise when, hanging right next to the Pepperoni in the deli case was sliced Chorizo.
Wow, that’s not something I find in my market every day. Naturally, I knew I had to take full advantage of the nice surprise. And that meant completely re-writing my recipe in my head as Hubby and I wandered up and down the aisles of the market. A little of this, a bit of that. It was coming together.
Since I was “writing” the recipe in my head, I knew I had to hurry home before I forget half of what I had created. It’s a pain to get so old you forget why you wandered into the kitchen in the first place. Armed with my original planned recipe, I scribbled down the changes, not even sure it would make sense. There were a few more changes made as the recipe came together (like mixing the Chorizo with the beans). All in all, it was delicious. More a Tostada than a pizza, which my guys pointed out the minute they came to the table. Yeah, I agreed, but we’re calling it a Mexican Pizza anyway. Especially since today is National Pizza Day.
Hope you enjoy. While you’re at it, let your creative juices flow.
Mexican Chorizo Pizza
1/2 lb Chorizo
1 (16 oz) can Refried Beans
3/4 cup Fire Roasted Hot Salsa, divided
1 cup Vegetable Oil for frying
8 White Corn Tortillas
40 slices Pepperoni or Chorizo
4 cups Mexican Cheese
1 large Jalapeño
2 Roma Tomatoes
1 Avocado
Heat oven to 425-degrees. Line a rimed baking sheet with foil. Spray foil with cooking spray. Set aside.
Heat a cast iron skillet over medium heat. Add ground Chorizo Sausage. Brown chorizo, crumbling sausage as it cooks. Drain well, return browned chorizo to the skillet. Add refried beans and a few tablespoons of salsa. Warm gently to create a spreadable mixture.
Heat a small skillet filled with about an inch or so of oil. Once hot, fry tortillas one at a time until golden, turning frequently for even browning and crispness. Drain well on paper towels. Arrange tortillas on the prepared baking sheet. Spread about a tablespoon or so of the salsa over each tortilla, set aside.
Divide the Chorizo-Bean mixture among the tortillas, spread out evenly to the edge of each tortilla. Top bean mixture with the sliced Pepperoni or Chorizo, about 5 slices per tortilla.
Top sliced sausage with a handful of shredded Mexican Cheese, about a half cup each. Stem Jalapeño, slice into 16 rounds. Top cheesed with 2 slices of the fresh Jalapenos. Seed and dice tomatoes, scatter over the Jalapeño-Cheese topping.
Place Mexican Pizzas in the oven to bake for about 15 minutes or until cheese is bubbling. Remove from oven. Let cool a few minutes. Slice avocado, garnish pizza rounds with fresh avocado just before serving.
Have plenty of napkins and a pitcher of Margaritas at the ready.
I will give thanks to You, O LORD, with all my heart,
For You have heard the words of my mouth,
In the presence of the angels, I will sing your praise
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