Crispy Copycat Mexican Pizza for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before you begin, ensure all ingredients are measured and ready. Dice the tomatoes finely so they distribute evenly over the pizza. If using a large block of cheese, shred it yourself for a better melt.

Prepare your baking dish with a light coating of cooking spray to make cleanup easier. Ensure the ground meat is fresh and kept refrigerated until the moment you are ready to start browning it in the skillet.

Instructions

Browning and Crisping

1. 1Prepare the Base and Meat
   Preheat the oven to 400°F (200°C). Brown the ground meat in a large skillet over medium-high heat. Cook thoroughly until no pink remains, reaching an internal temperature of 160°F (71°C). Drain any excess fat. Lightly crisp the tortillas in a dry skillet for one minute per side to ensure a sturdy foundation for the pizza layers.
   Look for The meat should be browned and crumbly, and the tortillas should be lightly golden and firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ensure the meat is fully cooked through to reach the safe internal temperature of 160°F (71°C).

The ground meat should be fully browned and fragrant, with no pink remaining. The tortillas should be lightly toasted and firm.

Ensure the meat is drained of excess fat to prevent the final pizza from becoming greasy. Once these elements are ready, you can move on to the assembly phase with confidence, knowing the base is prepared correctly.

Layering the Pizza

2. 2Assemble the Pizza
   Place two tortillas in a baking dish. Spread a generous layer of the cooked ground meat mixture over each tortilla. Top with a second tortilla to create a sandwich effect. Spoon the red sauce over the top tortilla, spreading it evenly to the edges. Sprinkle the cheese and diced tomatoes over the red sauce layer.
   Look for The assembly should look uniform, with the red sauce covering the top tortilla completely and the cheese distributed evenly across the surface.
   Tip Do not overload the middle, or the pizza will be difficult to handle once it comes out of the oven.

The pizzas should be neatly assembled with the meat sandwiched between the tortillas and the sauce and cheese applied evenly across the top. The tomatoes should be distributed so that every slice gets a bit of freshness. The assembly should look stable and ready for the oven, with no ingredients spilling over the edges of the tortillas.

Baking to Perfection

3. 3Bake and Serve
   Transfer the baking dish to the preheated oven and bake for 8 to 10 minutes, or until the cheese is bubbly and melted and the edges of the tortillas are crispy. Remove from the oven carefully using a spatula. Let the Mexican pizza sit for one minute before cutting into quarters with a sharp knife.
   Look for The cheese should be completely melted and golden in spots, and the edges of the tortilla should be crisp and slightly browned.
   Tip Keep a close eye on the oven during the last few minutes to prevent the tortilla edges from burning.

The pizzas are finished when the cheese is fully melted and the tortilla edges are golden brown and crisp. The aroma of toasted flour and savory meat should be present in the kitchen. Check that the center is heated through before removing the baking dish from the oven, ensuring a hot and delicious meal ready for immediate serving.

Common mistakes

A common mistake is using too much sauce, which can lead to a soggy pizza that lacks that signature crunch. Use a light hand when spreading the red sauce. Another error is failing to pre-crisp the tortillas; skipping this step means the moisture from the sauce will penetrate the dough too quickly.

Finally, ensure you do not crowd the baking dish, as proper airflow is necessary for the tortillas to achieve the desired crispy texture throughout the baking process.

How to tell it’s done

The Mexican pizza is done when the cheese is completely melted, bubbling, and beginning to turn slightly golden in areas. The edges of the flour tortillas should be firm, crispy, and lightly browned.

The internal temperature of the ground meat should have reached 160°F (71°C) during the initial browning phase. When you cut into the pizza, the bottom tortilla should provide a satisfying crunch, indicating it has been baked to the correct level of crispness.

• Ground meat: 160°F (71°C) in the thickest part