Topped with tender shredded beef, fresh corn, green chiles and a homemade red enchilada sauce, this Tex-Mex spin is a fun and delicious way to change up your typical pizza night.
1/2 pound pizza dough, homemade or store-bought (see note)
Cornmeal for dusting
1/4 cup red enchilada sauce, preferably homemade
2 cups Monterey Jack cheese, freshly grated (see note)
1/3 cup Mexican shredded beef
2 tablespoons fresh corn kernels, cut off cob
1 tablespoon canned green chiles
1 egg yolk (see note)
1/2 tablespoon water
Fresh cilantro, chopped, for garnish, optional
- If using dough stored in the refrigerator, place on a lightly floured surface, gently press into a 5-inch flat circle and cover with plastic wrap about two to three hours before you plan to bake the pizza. However, if you made your dough right away and it's already risen and come to room temperature, you're ready to skip straight to step 2.
- About 45 minutes to an hour before baking, place a pizza stone in the cold oven and turn the heat to 500 degrees. If you don’t have a pizza stone, you can use a large baking sheet and preheat for 30 minutes, though a pizza stone is recommended for best results.
- Hand stretch the dough using the bed of your fingers rather than your finger tips to pat the dough outward toward the edge. Don’t pat in the center of the dough, or you’ll get limp pizza. Really focus on staying outside of the center and work toward the edge. After you work the dough, grab the edge of the pizza and lift it in the air. Allow it to quickly hang down and keep rotating the pizza crust through your fingers to allow the rest of the pizza to have a chance to hang. Do not use a rolling pin to shape and flatten. The dough is stretched when it’s 10 inches in diameter. If any holes form, pinch the dough back together.
- Coat a pizza peel or the back of a parchment paper-covered baking sheet with cornmeal and place the hand-stretched dough on top. Adjust the shape if necessary.
- Spread 1/4 cup of enchilada sauce on the dough, leaving an edge for the crust. Top with Monterey Jack and then add the Mexican shredded beef, fresh corn and green chiles. Whisk together the egg yolk and water and brush on the crust. Transfer to the hot pizza stone.
- If using parchment paper to transfer the pizza, bake for two minutes, remove the parchment paper and then continue to bake for six to eight minutes. If using a pizza peel with no parchment paper to transfer the pizza directly to the stone, bake for eight to 10 minutes.
- Remove from oven and let the pizza set for about five minutes. Cut into slices and top with fresh cilantro if desired. Enjoy!
- While I highly recommend my make-ahead beer pizza dough, most grocery stores sell fresh pizza dough in the section where you can find freshly prepared soups, salads and meals. If you can’t find it, ask someone at the deli counter.
- The amount of cheese you use depends on how cheesy you like your pizza. I’m a cheesy pizza kind of lady, so I use 1 1/4 cups.
- If you don’t want your crust quite as brown, use the entire egg instead of just the egg yolk.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican-Italian Fusion
- Serving Size: Half a pizza
- Calories: 555
- Sugar: 4
- Sodium: 520
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 0
- Trans Fat: 1
- Carbohydrates: 41
- Fiber: 4
- Protein: 27
- Cholesterol: 69
Keywords: Mexican beef pizza