Real California Recipes Cookbook
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Mexican Mole Pizza
Recipes
Ingredients:
– 3 ounces mole poblano/pizza sauce blend (see below)
– 1 10-inch extra-thin pizza crust (tart dough or cracker crust preferred)
– 1 1/2 ounces shredded Real California Oaxaca cheese
– 1 1/2 ounces shredded Real California Asadero cheese
– 2 ounces shredded Real California Queso Quesadilla cheese
– 1 ounce grated Real California Queso Enchilado cheese
– 3 tablespoons shredded cilantro leaves and stems
– 2 tablespoons chopped pepitas (roasted, salted pumpkin seeds)
– 1 teaspoon toasted black and white sesame seeds
Poblano/Pizza Sauce Blend:
– 1 jar any brand mole poblano sauce
– 1 jar any brand regular pizza sauce or herbed tomato paste (depending on thickness of mole, for thinner mole sauces, use paste)
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Directions:
For a Latin-lover’s pizza, add prepared mole sauce to your pizza sauce and top with California Hispanic-style cheeses.
Spread mole poblano/pizza sauce blend evenly over crust. Blend Oaxaca, Asadero, and Queso Quesadilla cheeses; sprinkle over sauce. Top with Queso Enchilado. Bake at 475°F until crust has a golden edge and crisp bottom and cheese is slightly browned. Top with cilantro, pepitas, and sesame seeds.
Now you're cookin'
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.