Rather than ordering pizza make your own and put a spicy spin on your next pizza with this chorizo queso fundido pizza. These pizzas are made with puff pastry and don’t get any easier to make at home. The best part is that you can set out your ingredients and let your children help you pick and choose the toppings. We have made a few Mexican pizzas and hopefully this recipe inspires you to create your own masterpiece.
This also makes an easy dish for parties. With Super Bowl around the corner you can bet I will be making these pizzas again on game day.
I used a tangy black bean puree in place of the usual tomato sauce, layered with lots of Oaxaca cheese, and topped with spicy chorizo and jalapeño slices. Once out of the oven I topped them with avocado slices and the end result is just the thing to satisfy a sudden craving for something warm, salty, spicy, and gooey.
Queso Fundido Mexican-Style Pizza
Yield: Serves 4 to 6
2 sheets puff pastry, thawed
1 egg, beaten, for brushing the pastry
1 teaspoon olive oil
1/2 cup onion, chopped
6 cloves garlic, minced
1 (15-ounce can) black beans, undrained
3 tablespoons lime juice
2 tablespoons water
8 ounces Mexican chorizo
2 cups shredded Oaxaca or Monterey Jack cheese
1-2 jalapeños (optional), sliced
½ cup snipped fresh cilantro
1 avocado, sliced
Preheat oven to 425 degrees F.
Roll out the pastry onto a floured surface until it reaches a 12x12 inch square. Cut into four 6-inch squares. Transfer to parchment lined baking sheets. With a butter knife score a 1/4-inch frame around each square of pastry. Don't cut all the way through. Brush pastry squares all over with a beaten egg and set aside.
In a skillet heat olive oil over medium heat. Add onion and garlic and cook about 3 minutes or until tender. Remove from heat; stir in beans, limejuice, and water.
Transfer mixture to a food processor or blender. Cover and pulse until mixture is spreadable.
In an ungreased skillet cook chorizo over medium-high heat about 5 minutes or until fully cooked, using a wooden spoon to break up chorizo.
Spread the inside of each pastry square with black bean mixture, leaving the borders free.
Top with cheese and chorizo and if desired, a few jalapeño slices. Repeat with remaining puff pastry squares and ingredients to make more pizzas.
Bake for about 12 to 15 minutes until rising and they start to brown.
Transfer pizzas to cutting bard; let cool for 1 minute. Top with avocado slices and sprinkle with cilantro.
Written by Yvette / Photos by Yvette