Mexican pan pizza

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Mexican pan pizza
  • 2 tablespoon vegetable or olive oil
  • 550 gram packet ready-made beef meatballs (20)
  • 1 2/3 cup plain flour
  • 2 teaspoon (7g) dry yeast
  • 1/4 teaspoon salt
  • 1 teaspoon white sugar
  • 200 gram tub bought salsa dip
  • 2 125g cans 4-bean mix, rinsed
  • 125 gram cherry tomatoes, halved
  • 1 cup grated pizza cheese
  • sour cream and coriander leaves,to serve


Mexican pan pizza
  • 1
    Heat half the oil in a 24cm (base measurement) flameproof frying pan over moderately high heat. Add meatballs; cook and turn for 6-7 minutes or until browned. Remove from heat. Transfer meatballs to a plate. Wipe pan clean.
  • 2
    Combine flour, yeast, salt and sugar in a medium bowl; make a well at centre. Add ¾ cup lukewarm water; stir to form dough. Turn dough out onto a lightly floured surface; knead until smooth. Shape into a disc. Roll dough out to a 25cm round.
  • 3
    Heat remaining oil in frying pan. Place dough in pan to cover base. Cook pizza base, covered, for 5 minutes or until golden-brown and crisp underneath.
  • 4
    Preheat an oven grill to moderately high. Spread salsa dip over pizza base. Top with beans, tomato, cheese and meatballs. Place under grill; cook for 6-7 minutes or until cheese melts and is golden. Serve pizza topped with sour cream and coriander.


Make ahead: You can make pizza dough a day ahead; wrap in plastic wrap, then chill until required. You won't need to prove the dough. No flameproof pan? Cover handle with foil to prevent it burning under the grill.