Irisa’s wild Mexican pizza pie :-)

Irisa Raina 9

By
@Irisa

Before I separated the “Tijuana pork and chicken smokey Mexican soup” and froze it, I put some of the soup in the refrigerator; I knew I wanted to do something different with it.

And as they say the wheels on the bus go round and round in my mind and this is what I came up with!

I keep these pre-made shells in the freezer for days much like today, you can do so many different styles of pizza once you get out of your comfort zone.

NOTE:
It is really important to drain the meat/vegetables very well, if not you could end up with a soggy pizza.


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Rating:

Comments:

Serves:

3

Prep:

1 Hr

Cook:

2 Hr 25 Min

Method:

Bake

Ingredients

1 & ¼ cup meat/vegetable mixture drained very well, i put the mixture over a strainer over a bowl and put it in the fridge for at least an hour, and separated from the broth.
1 cup soup base
1 cup tomato sauce
6 ounces of queso panela mexican cheese { sliced as thin as you can get it }
1 small piece of red onion { cut really fine } optional
4 ounces of sharp cheddar cheese { grated }
1 pre made pizza shell

Directions Step-By-Step

1
Put a strainer over a measuring cup, and keep putting the soup into it until you have 1 cup of liquid.
2
Put enough soup into the strainer { 1 & ¼ cups } over another bowl and place in the refrigerator for at least one hour. You will want to have this mixture to be a dry as possible.
3
In a small sauce pot put the soup base and tomato sauce bring it to a boil and then turn it down on low, cook till it reduces to ¾ cup. This will take some time but don’t try to rush this because all that will happen is it will burn. And that’s all the prep this dish needs, now all you’ll need to do is assemble it.
4
TO ASSEMBLE THE PIZZA:
5
Spread the soup base/tomato sauce on top of the pizza shell; keep out about 2 tablespoons to put on the Mexican cheese.
6
Sprinkle with the minced red onions.
7
Put the Mexican cheese on next and top with the remaining sauce.
8
Then put the meat/vegetables on top.
9
Top with the cheddar cheese.
10
Bake at 350 for about 25 minutes { oven’s vary so the time may be different for you oven } till cheese is melted and everything is hot.
11
I served this with a salad, tossed with a lemon & olive oil dressing.

About this Recipe