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Mexican Pizza

September 13, 2010

Mexican food connoisseurs: look away. This is in no way like real Mexican food and, the truth is, no food in Paris is (as far as I know). But this is the best we could do to battle my Mexican food cravings.

When we were in Indiana, we were literally surrounded by good Mexican food–there was Chico’s directly North of us, and the Chicago Taqueria just a few blocks to the West. But now, nothing like that is available. And as far as I know, it’s impossible to get anything like a tortilla in Paris.

So, we decided to try a Mexican pizza, making do with what he had–which was canned corn and cumin.

What really made the pizza, I think, was the tomato sauce, which was only

-tomato paste


-chili powder


-garlic salt

-tabasco sauce

Classy, right? Well, I thought it might be too salty at first, but since the rest of the pizza ingredients had very little salt, it worked out just fine.

We made the same crust that we made last time, covered that with the tomato sauce, sprinkled on some shredded Vegusto mozzarella, and then piled on some onions, peppers, cooked corn (which we got from a can), and kidney beans. We put the pizza in the oven for about 15 minutes at the highest temperature it will go to (which I think comes out to about 450 or 500 fahrenheit), and then once it had cooled a bit we dropped some avocado slices on top. We ate it with a simple salad, and it made for a great dinner!

4 Comments leave one →
  1. Caroline Brooks permalink
    September 13, 2010 2:55 pm

    Even though I do consider myself at least a bit of Mexican food connoisseur, this actually looks pretty good!

  2. Mary Bosch permalink
    September 13, 2010 8:21 pm

    Are those big avocados like they grow in Florida??

    • September 14, 2010 3:18 pm

      I’d say they’re about medium-sized. The avocados here aren’t always so great, but you can get some at a nearby vegetable stand which are decent–the ones pictured above are from that stand.

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