Mexican Pizza. It’s nostalgic, it’s delicious, it’s the perfect, mostly homemade meal. 

Serving Size: one 10in pizza

Ingredients:

• 1 pkg pizza crust mix and its required ingredients (I use the Weisenberger Pizza Crust Mix)
• 2 c thick-cut, shredded Mexican cheese mix
• 4 tbsp enchilada sauce (I use mild)
• 1/2 lb ground sirloin
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chili powder
• 1/4 tsp cumin
• Optional toppings: pico de gallo, avocado slices, jalapeno slices

1. Follow instructions to mix pizza crust and set aside to rise. If using the Weisenberger mix, I add a tablespoon of olive oil (instead of a teaspoon) and I let it rise for at least an hour. 
2. In a small bowl, combine the salt, garlic powder, onion powder, chili powder, and cumin and mix until combined. Set aside. 
3. In a skillet over medium heat, add the ground sirloin. Use a wooden spoon to separate the ground sirloin to look like taco meat. Once the ground sirloin begins to cook, sprinkle in the seasoning mix and stir to combine. Continue to cook the ground sirloin until it is completely cooked (no pink). Once it is done, remove the grease from the meat and set the meat aside. 
4. After the time has passed for the pizza dough to rise, follow the pizza crust mix instructions to make the dough into a 10in pizza crust with a small, pinched rim on the edge of the crust (it doesn’t have to be perfect). I make my crust on the pizza stone that I cook the pizza on. 
5. In even layers across the flat surface of the crust, spread the enchilada sauce, then the cooked ground sirloin, then heavily top with the cheese. 
6. Bake in the oven as directed on the pizza crust mix instructions. If using the Weisenberger mix, I cook it at 500 degrees for 10-12 minutes on a pizza stone.  
7. Optional: top your slice with fresh pico de gallo (my favorite), avocado slices, or jalapeno slices.