Mexican Leftovers Pizza

I don’t know about you, but I always have leftover taco meat even after a few, “Yay! Tacos for breakfast!” moments. Whether it’s ground beef, shredded chicken or carne asada leftovers, I always dance the same dance. I put a little in my eggs in the morning, then for lunch I heat up some and melt cheese on top and place it in between two slices of bread like a little taco sandwich. I always feel so proud of my taco sandwich.

This time I decided to challenge myself to go outside of my Mexican leftovers comfort zone. Pizza is a great way to come out of your comfort zone. Bet you didn’t know that, did you? Yes, pizza will never judge you.

Begin by making a quick pizza sauce. This part is optional, you can always buy some.

While the pizza sauce gently bubbles away, make the pizza dough. A stand mixer with a dough hook helps, but is not necessary.

Combine all the dry ingredients and then pour in the warm water and oil and mix until a ball forms.

Knead, either by hand or with a mixer, for about 5-10 minutes until the dough is smooth and elastic.

Place the dough in a bowl and lightly coat with oil. Cover and let it proof. Here is a before and after:

This could also easily be a photograph of me before and after Thanksgiving dinner. Easily.

After proofing, roll out the desired amount of dough (more info in recipe at the end of this post) on a floured surface. Then place it on a pizza pan/stone and here comes the fun part: TOPPINGS!

In keeping with the Mexican theme, I used Oaxaca cheese. The guy at Whole Foods recommended it, he said it was a great melting cheese. It looks pretty cool too.

*I hope you’ve been preheating your oven, because if not you’re going to have to sit there staring at your pizza, getting sadder and droopier by the minute, until the oven reaches 500F (which will take, like, forever) and then once you hear the ding indicating the oven is at 500F, you will realize that you still need to wait 30 minutes for it to preheat and then your tears will come falling down, just like all your hopes and dreams of what this pizza should and could have been. And then you will realize that this is just a pizza, it still looks fine and that there are actual problems in this world. So, just make sure to preheat your oven beforehand.*

Anyway, back to the toppings!

Bake the pizza and enjoy all of your hard work!




For Pizza Dough:

1 packet active dry yeast
3 cups bread flour + more for dusting
1 tsp salt
1 tsp sugar
1 cup warm water (105-115F)
1 tbsp oil

For Pizza Sauce:

1 tbsp tomato paste
1 can tomato puree/sauce
1-2 cloves garlic
1 tsp oregano
1 bay leaf

For Pizza Toppings:

1 cup Oaxaca cheese, grated
leftover taco/burrito meat
¼ cup frozen corn kernels
1 green onion, cut into little rings
handful of cilantro
1 jalapeño, optional
1 avocado, optional


For Pizza Dough:

Preheat oven to 500F (for at least 30 minutes)

Combine yeast, flour, salt and sugar in a mixing bowl fitted with a dough hook on slow speed.

Pour in the warm water as the mixer is going. Knead until a ball forms, tacky and elastic.

Knead again by hand on a floured surface until smooth and elastic.

Lightly coat dough with oil and place in a bowl. Cover and let proof for about 20 minutes.

Once proofed, divide dough according to desired thickness of crust.

·      For three 9” thin crust pizzas, divide dough into thirds.

·      For two 9” regular crust pizzas, divide dough in half.

·      For one 9” deep dish pizza, use all of the dough.

Roll dough out on a floured surface and bake at 500F for about 12-15 minutes.

For Pizza Sauce:

Combine tomato paste, tomato puree, garlic and Mexican oregano in a small pot and bring to a boil. Reduce it to a simmer and let it cook while you prepare the other pizza toppings.

For Pizza:

Layer cheese, meat and other toppings as desired. Bake at 500F for about 12-15 minutes.