grilled mexican pizza
This pizza is not only cooked on the grill, but the meat and veggies are also grilled. If you want to try making roasted tomatillo salsa, try Juliann Esquivel's recipe http://www.justapinch.com/recipe/juliann/roasted-tomatillo-salsa-salsa-de-tomatillo-asado/salsa
Blue Ribbon Recipe
This grilled Mexican pizza is a lovely, fresh treat on a warm summer's evening. Grilling pizza dough infuses a wonderful smoky flavor as it crisps. Roasted tomatillo salsa as the base, instead of tomato sauce, adds tang and a touch of spice. The steak is juicy and tender alongside the onions, bell peppers, and mushrooms. Ample amounts of melted cheese hold the ingredients on. We used a Colby Jack blend instead of Monterey Jack and cheddar, but you could really use any cheese you'd like.
Ingredients
- 1 pound grilled sirloin or skirt steak, sliced very thinly
- 1 small onion, sliced
- 1 small poblano or green bell pepper, sliced
- 1 cup sliced mushrooms
- 1 tablespoon olive oil
- pizza dough, homemade or store bought
- 1/2 cup homemade roasted tomatillo sauce or store-bought salsa verde
- 6 ounces cheddar cheese, shredded
- 6 ounces Monterey Jack cheese, shredded
- 1 can diced tomatoes, no salt added, drained well
- cilantro, fresh to garnish
How To Make grilled mexican pizza
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Step 1If you have leftover steak, use that and warm it up. Otherwise, grill the steak as you normally would. Let rest, slice very thinly. -
Step 2In a skillet, cook onions, bell peppers, and mushrooms on the grill.
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Step 3Brush both sides of the dough with olive oil. Place pizza dough on the grill rack for 4-5 minutes on each side.
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Step 4Remove from the grill. Top with tomatillo salsa, cheeses, steak, diced tomato, and veggies.
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Step 5Place dough back on grill, close lid so cheese will melt.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
