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irisa’s wild mexican pizza pie :-)

Irisa avatar
Recipe by
Irisa Raina 9
@Irisa
New Iberia, LA

Before I separated the “Tijuana pork and chicken smokey Mexican soup” and froze it, I put some of the soup in the refrigerator; I knew I wanted to do something different with it. And as they say the wheels on the bus go round and round in my mind and this is what I came up with! I keep these pre-made shells in the freezer for days much like today, you can do so many different styles of pizza once you get out of your comfort zone. NOTE: It is really important to drain the meat/vegetables very well, if not you could end up with a soggy pizza.

yield 3 serving(s)
prep time 1 Hr
cook time 2 Hr 25 Min
method Bake

Ingredients For irisa’s wild mexican pizza pie :-)

  • 1 & ¼ cup meat/vegetable mixture drained very well, i put the mixture over a strainer over a bowl and put it in the fridge for at least an hour, and separated from the broth.
  • 1 cup soup base
  • 1 cup tomato sauce
  • 6 ounces of queso panela mexican cheese { sliced as thin as you can get it }
  • 1 small piece of red onion { cut really fine } optional
  • 4 ounces of sharp cheddar cheese { grated }
  • 1 pre made pizza shell

How To Make irisa’s wild mexican pizza pie :-)

  • 1
    Put a strainer over a measuring cup, and keep putting the soup into it until you have 1 cup of liquid.
  • 2
    Put enough soup into the strainer { 1 & ¼ cups } over another bowl and place in the refrigerator for at least one hour. You will want to have this mixture to be a dry as possible.
  • 3
    In a small sauce pot put the soup base and tomato sauce bring it to a boil and then turn it down on low, cook till it reduces to ¾ cup. This will take some time but don’t try to rush this because all that will happen is it will burn. And that’s all the prep this dish needs, now all you’ll need to do is assemble it.
  • 4
    TO ASSEMBLE THE PIZZA:
  • 5
    Spread the soup base/tomato sauce on top of the pizza shell; keep out about 2 tablespoons to put on the Mexican cheese.
  • 6
    Sprinkle with the minced red onions.
  • 7
    Put the Mexican cheese on next and top with the remaining sauce.
  • 8
    Then put the meat/vegetables on top.
  • 9
    Top with the cheddar cheese.
  • 10
    Bake at 350 for about 25 minutes { oven’s vary so the time may be different for you oven } till cheese is melted and everything is hot.
  • 11
    I served this with a salad, tossed with a lemon & olive oil dressing.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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