Every recipe I’ve ever seen for Mexican pizza consists of tortillas topped with ground beef and cheese (and in some cases, my personal horror of horrors, processed nacho cheese). I just cannot get behind that—to me it sounds like something an 18-year-old frat boy threw together at 4 AM after after playing beer pong for 10 hours. But this is entirely different.

Here, a thin round of homemade pizza crust is topped with savory sauce, creamy Monterey jack cheese and spicy chiles before baking until golden and bubbly. Fresh guac and snipped scallions finish it off, making it the classiest hybrid of pizza and nachos ever to grace your dinner table (or beer pong table—whatever, I’m not judging).

• ingredients
• flour for rolling and baking Pantry
• 1/2 recipe pizza dough (about 1/2 lb dough) $1.50
• 1/4 cup enchilada sauce or smooth salsa (ie: not pico de gallo or another chunky salsa) $3.50 for 12 oz.
• 2/3 cup shredded Monterey jack cheese $3 for 8 oz.
• 1 jalapeño, sliced $0.50
• 1/4 red onion, chopped $0.50
• salt and pepper Pantry
• 2 scallions (green onions), chopped $1 for a bunch
• 1/2 recipe guacamole $3.50

Total Cost of Ingredients $13.50

Directions

Preheat oven to 475 degrees F. Lightly flour a baking sheet or pizza pan.

Roll pizza dough out on a lightly floured surface into a 12’ circle. Spread the salsa or enchilada sauce over the top, leaving a 1/2” border for the crust.

Scatter the cheese evenly over the sauce. Top with the sliced jalapeño and chopped onions. Season lightly with salt and pepper.

Bake for 12-14 minutes, or until crust is golden-brown and cheese is bubbly.

Use a pizza cutter or sharp knife to cut pizza into wedges. Top with the scallions, guacamole and a dollop of sour cream if desired. Serve immediately.

Serves 2 (as an entree) or 4 (as an appetizer).