Coming in at a very close second place was Veggie Pizza topped with zucchini, tomato, mushrooms, olives and bell peppers.
But after making this pizza with Homemade Chorizo and sliced jalapeño peppers, I have a new all-time favorite that I like to call Mexican Pizza.
And to make it even more Mexican, I baked it on a cast iron comal (griddle), which results in a crispier crust.
- Pizza Dough (I like to use Quick Beer Pizza Dough)
- 1/4 to 1/3 cup tomato sauce or jarred salsa
- 6 to 8oz. Mexican Chorizo, cooked
- Canned Jalapeño slices
- Asadero or Oaxaca Cheese or Queso Fresco (or a Mexican cheese blend)
Preheat oven to 375F. Grease a pizza pan or cast iron comal with vegetable oil; set aside. Roll out your pizza dough on a lightly floured surface; transfer dough to pizza pan. Spread tomato sauce over the pizza dough. Top with the cooked Chorizo.
Top with canned jalapeño slices.
And last, but not least, follow with a layer of lots of shredded cheese. Bake at 375F for about 20 minutes or until the cheese has melted and the crust has turned a light golden brown.
Top with your choice of bottled hot sauce, Chile de Molcajete or Homemade Red Pepper Flakes. Enjoy!!!
What's your favorite pizza?