Mexican Pizza Night

[Robert-R]

Cooked on the Blackstone. 3 minutes per each @ 650* (or so).

His & hers:

His: Cacique Enchiladeo cheese. Fresh Medium Hatch New Mexico roasted, stemmed, peeled and chopped (it's that time of year). Bulk chorizo from the local carniceria (pan fried and drained). Some avocado slices & chili strips.

Hers: Las Palmas Red Enchilada Sauce (Medium - she's a wimp). Pectorino/Romano cheese (ran out of the echiladeo). Bulk chorizo from the local carniceria (pan fried and drained). Shiitake mushrooms. Baby spinach.

Both were great! She liked hers. I liked them both. Hatch New Mex was better!!!

 

[James N]

I love making and eating Mexican Style pizza ...Grew up on it.

 

[Clint]

I love making and eating Mexican Style pizza ...Grew up on it.

me too but the stuff we had (mainly had Mex pizza from Peter Piper Pizza's buffet or from frozen) looked nothing like these. Que bueno!

 

[James N]

LoL Clint.

 

[Cliff Bartlett]

Delicious looking pizzas Robert. Looks like a dead heat as far as one over the other. I know the Hatch would be dynamite but that chorizo, shiitake and spinach looks it's equal, just amp up the heat for me! A couple of Negra Modelos and I'd be set.

 

[Rich Dahl]

Those both look great Robert. Never had a Mexican pizza, but now that I have a dedicated pizza kettle I'm going to change that.

 

[Barb D]

Robert you nailed those, they all look fantastic. Like Rich said we will be trying Mexican pizza real soon.