Freezer friendly, budget savvy, super quick and a whole lot healthier than using store bought pizza bases. This Mexican Pizzas recipe is part of a series where I show you How to Make 5 Mexican Freezer Friendly meals (for 4 people!) in 1 hour for $50 using one batch of Pork Carnitas.
Good things can happen when you do mash-ups. Just like with music. 🙂 When you merge two of my favourite food groups (pizza is a food group, isn’t it?), you pretty much get heaven on a plate. Pizza tray. Cutting board. Whatever. I don’t care – I just want some!
I have never snapped photos as fast as I did for this. Not because it’s a freezing cold day here in Sydney and I wanted to snap pictures before the cheese hardened and look completely unappetising, but because THIS IS MY LUNCH! Do you know the first rule of Food Photography? “Never take photos when you’re hungry.” Lesson well learned today. It’s self inflicted cruel and unusual torture.
These Mexican Pizzas are great to either make ahead and freeze, or make fresh for a mid week meal. It literally takes 10 minutes to put 4 together, then not much more than 5 minutes to cook in a screaming hot oven. You need that oven cranked right up! You want the base of the pizza to be as crispy as possible without the cheese burning.
A tip for freezing Mexican Pizzas is to assemble each pizza on a piece of foil or baking paper. Then that way they are easy to pick up and stack on top of each other. Wrap them in cling wrap and pop them in the freezer. To bake, just thaw them for about 30 minutes to an hour so the base is properly defrosted. It doesn’t matter if the topping is still partially frozen because you actually want the base to cook more than the topping to get it as crispy as possible without burning the cheese.
Homemade frozen pizzas cost a fraction of takeout and tastes a million times better than store bought frozen pizza. I can’t put my finger on it, but there is something so odd about the taste of store bought frozen pizzas. I tried it once and will never again. Especially when it’s so quick to make homemade pizzas if you use flatbread as the base!
I made these pizzas using leftover Pork Carnitas because this recipe is part of a series where I show you how you can make 5 Freezer Friendly Mexican Meals (for 4 people) in 1 hour for $50 using One Batch of Pork Carnitas. But you can substitute with cooked chicken or beef (lamb might be a bit odd tasting with Mexican flavours…..?).
In this series, each meal serves 4, so if you’re cooking for 2, then you’ll have 10 meals! Really truly, cross my heart. And it’s a super cost effective menu because there’s a lot of common ingredients, plus a little bit of Pork Carnitas goes a long way. Hope you find it useful!
- 4 large flatbreads (about 30cm /12 inches in diameter)
- 1 cup enchilada sauce (preferably homemade, here is my Easy Classic Enchilada Sauce)
- 1 1/2 cups shredded cooked Pork Carnitas (Mexican Shredded Pork), chicken or any other protein of your choice
- 1/2 tbsp oil
- 1/2 cup corn kernels (canned or frozen)
- 1/2 cup red capsicum (Bell peppers), diced
- 4 shallots / scallions , finely sliced (or 1/2 red spanish onion, diced)
- 1 1/2 cups grated mozzarella cheese (or any good melting cheese)
- 2 tbsp fresh parsley or coriander/cilantro , finely chopped (optional - for garnish)
Preheat oven to 220C/430F. You want the oven screaming hot!
Optional (but not really...): Heat 1/2 tbsp of oil in a fry pan over high heat. Add pork carnitas (or whatever protein you are using) and use a spatula to press down to make the bottom golden and crispy. Do not flip. When it is golden and crispy, remove from pan and set aside.
Divide the enchilada sauce between each flatbread and spread evenly.
Top with shallots / scallions.
Scatter over the pork carnitas, corn kernels, capsicum then lastly the cheese.
Get 2 baking trays and place 2 pizzas on each.
Bake for 10 to 15 minutes, alternating trays halfway. The pizza is ready when the cheese is melted and starting to bubble.
Remove from oven, scatter with parsley or coriander (if using), then cut into wedges and serve.
1. Tortillas aren't the best substitution for flatbreads because they are much thinner so the pizza base will be too thin and floppy, and also will go soggy.
2. You can substitute the Enchilada Sauce with normal pizza base sauce if you wish. But then the pizza won't have quite the Mexican flavours. The alternative is to make up a quick Mexican pizza sauce using the following: 1/2 cup tomato paste, bit of water to loosen to spreadable consistency, 1/4 tsp onion powder, 1/2 tsp dried oregano, 1 minced garlic clove, salt, pepper. This will be thicker than enchilada sauce so you won't need as much for each pizza.
3.The step of quickly pan frying the pork carnitas is optional. I love the caramelisation you get which adds both flavour and texture.
4. FREEZER TIPS: Assemble the pizzas on a piece of foil or baking paper. Once assembled, stack the pizzas on top of each other, then wrap the stack tightly in cling wrap. Label and freeze. Defrost prior to cooking.
5. Nutrition per serving.