There is nothing that says “comfort food” quite as much as a cheesy slice of pizza loaded with your favorite toppings. But, for a long time, we rarely ate pizza. We always felt sick and bloated afterwards, with a GI upset that quickly followed. It seemed to be caused by the lethal combination of grease, cheap cheese, and the ultra-processed crust. Fortunately, I have been able to create my own pizzas with much better results. They are healthier by far, inexpensive to make, and the taste is far superior. My latest project was to create an easy Mexican Pizza Recipe with a Sourdough Crust. We ate it for dinner last night, and everyone voted it a huge success.
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Recipe for an Easy and Delicious Mexican Pizza with a Sourdough Crust
The Crust and Sauce
- If you remember, pull your starter out of the fridge ahead of time so it is room temperature. I had just fed mine that morning, so it was lovely and bubbly.
2. Preheat your baking stones in a 425 degree oven for at least 10 minutes. I only use Pampered Chef Stones (I have found most of mine at the thrift store over the years). I have tried using other brands, but I end up having issues with the crust sticking and they are not as easy to clean and season. If you do not have a baking stone, this process also works with a well-seasoned cast iron skillet.
3. Use a wadded up paper towel or clean dish cloth to rub olive oil on the stones (use something thick enough that you will not burn yourself). This will help prevent your crust from sticking at all when it comes out of the oven.
4. Spoon your Sourdough Starter onto the hot stones and spread it out evenly. You can use fed starter, or discard. If you like a thinner crust, slightly runny discard works well. And, if you prefer a thicker crust, then sometimes a thicker fed starter works the best.
5. Cook the crust in a 425 degree oven. 15 minutes for a thinner crust and 20 minutes for a thicker crust. I cooked this one for 15 minutes. Use a metal spatula to make sure the whole crust is loose from stone. It minimizes the mess if you do this step before any of the toppings are on it.
6. Mix Up the Sauce. I used equal parts Picante and Sour Cream. During the summer, I would use freshly made Salsa from the garden instead of the Picante.
7. Spread the sauce in a thin layer on the pizza. Do not put too much sauce, or the pizza may get soggy.
The Toppings for Your Sourdough Mexican Pizza
8. Add half a can of corn to each pizza. I make sure to get a non-GMO corn, since GMO foods are another trigger for my husband’s sensitive stomach.
9. Add half a can of drained black beans. I prefer Organic if my local store has them.
10. Add 1/2 to 1 cup of Pepperoncini peppers (depending on how much you enjoy their flavor). If you prefer spicier foods, adding Jalapeños would do the trick.
11. Cook 1 pound of hamburger per large pizza, and use it as the next topping. You can leave the hamburger plain, simply salt and pepper it, or use any other seasoning that you prefer. I like to use a beef dry rub (usually one of the Stubbs brand) to add some extra flavor. Typically about 1 tablespoon per pound works well.
12. Add 1-2 cups of shredded cheddar cheese, depending on your preferred cheesy level and the size of the pizza. Yes, I know that cheese usually goes on the bottom for pizza. But, the toppings on a Mexican pizza tend to “roll around”. Melting the cheese on top helps everything stick together and stay in place.
13. Broil the pizza on low for 4 minutes or until the cheese is melted, and there is just a hint of brown on the high points.
How Our Family Likes to Use Our Pizzas
I do not prepare any specific baby foods. Our kids who are old enough to eat solid foods end up eating the same food as the rest of it. I might have to chop it, smash it, or even pre-chew it for them, but it has always worked well.
When I make this easy Mexican Pizza recipe with the incredibly tangy sourdough crust, it is no different. I simply use some sharp kitchen scissors to cut a couple slices up into small bites so my toddler could handle them. And, for Jack, I either chop it very fine in my Pampered Chef manual food chopper or I pre-chew it. I know some people will think this sounds gross, but it is actually a very healthy and sustainable way to make sure your infant is getting good proteins, fully digesting their foods, and getting used to the full spectrum of adult tastes and textures. I do plan on discussing this in further detail in another blog post.
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I have been super fortunate with my stoneware. I was gifted my large cookie sheet. And, my pizza stones, loaf pan, and roasting dish all came from thrift stores. I paid $15 or less for all of them. Pampered Chef baking stones are definitely not a “typical” item at most thrift stores. But, I always check the pots and pans aisle at any thrift store just in case. I might check 10-20 times with no success, but eventually I will find one. Facebook Marketplace is another good spot to check. But, at least where I live, if there is a good deal on high quality items like those, they typically sell within a few minutes of being posted.