Pizza Mexico

5 from 2 votes
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Rest Time 1 hour 15 minutes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 208 kcal


  • 400 g Flour
  • 1 tsp Salt
  • 1 packet Dry yeast
  • 4 tbsp Rapeseed oil
  • 200 ml Lukewarm water
  • 1 small Onion
  • 2 small Red peppers
  • 1 medium sized Zucchini
  • 300 g Ground beef
  • 1 Can Corn cooked
  • 1 tbsp Rapeseed oil
  • 200 g Chunky tomatoes
  • 1 tsp Ras El Hanout - Moroccan spice mix
  • Salt and pepper


  • For the pizza dough: put the flour and dry yeast in a bowl, add 4 teaspoons of oil, 1 teaspoon of salt and lukewarm water. Knead everything with a hand mixer for at least 3 minutes until the dough is nice and elastic. Cover the dough for 30 minutes Let rest at room temperature, knead the dough again for 3 minutes and let rise for another 45 minutes until the amount of dough has doubled.
  • Peel the onion and cut into large pieces. Halve the peppers, remove the seeds and cut the peppers into thin strips. Wash the zucchini, cut into slices.
  • Heat the rapeseed oil (1 tablespoon) in a pan and sweat the onions in it. Add the minced meat and fry until crumbly. Add the vegetables, spices and tomatoes. Salt and pepper. Simmer over a medium heat for 20-30 minutes, stirring repeatedly.
  • Preheat the oven to 220 ° C. Roll out the yeast dough on a little flour. Place on a baking sheet lined with baking paper. Distribute the minced meat mixture evenly on the dough base and bake in the oven for 15-20. Let the Pizza Mexico cool down a little, cut into pieces and serve on a wooden board.


Serving: 100gCalories: 208kcalCarbohydrates: 19.8gProtein: 7.2gFat: 11.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Beef Roulade with Spinach, Parmesan and Pancetta Filling in Red Wine Sauce

Hazelnut Cookies