Mexican Pizza


For the dough:

  • 3 cups of wheat flour
  • 1 teaspoon baking powder
  • 1 ½ sachets of yeast (16 grams)
  • ½ teaspoon salt
  • 3 tablespoons of olive oil
  • 1 ¼ cups warm water

For the toppings:

  • 300 gr of pomodoro sauce or pizza sauce
  • 4 tablespoons of Mex – Can® Salsa de Piña y Guajillo (Pineapple and Guajillo Sauce)
  • 150 gr of pepperoni, sliced
  • 1 cup diced pineapple
  • 250 gr of mozzarella cheese, grated
35 minutes
4 servings
Main Dish


How to prepare:

  1. For the dough, pour the flour and baking powder in a bowl. In the center, place the yeast, olive oil and a little bit of warm water. Mix only in the center and let it rest for 10 minutes to allow it to ferment.
  2. Add the rest of the water and knead until firm, non-sticky dough forms. Cover and let rest in a warm spot for 30 minutes or until doubled in size.
  3. Divide the dough into two and roll out on a flour-dusted surface to form the pizza crust.
  4. Combine the pomodoro sauce with the Mex – Can® Salsa de Piña y Guajillo (Pineapple and Guajillo Sauce). Add to the pizza crust and spread the rest of the ingredients on top.
  5. Bake at 180 C for 20 minutes or until the dough is golden brown and the cheese is slightly golden.
  6. Slice and serve.