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El Paso Pizza

El Paso Pizza

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    50 m
Chef John

Chef John

When you can't decide whether to have pizza or Mexican, make this. It's both!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1041 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Cook ground beef in a large skillet over medium heat until meat is browned and crumbly, about 10 minutes. Season meat with cumin, chipotle pepper, ancho chili powder, and salt. Stir in poblano pepper slices and green onions; cook until beef juices caramelize onto beef and peppers.
  3. Hold a paper towel with tongs and use it to wipe the skillet clean of excess grease. Tilt the pan to get as much as possible. Pour marinara sauce into meat mixture and continue to cook and stir until pepper strips are slightly tender, 2 to 3 more minutes.
  4. Roll pizza crust into a large rectangle on a floured work surface and place onto a large baking sheet lightly dusted with flour. Use tongs to pick out pepper strips from sauce and distribute them evenly onto the crust; spread rest of meat sauce over crust. Spread pepperjack cheese over top.
  5. Place pizza on the bottom of the preheated oven and bake for 6 minutes. Move pizza to the middle of the stove; continue baking until pizza crust is browned and cheese is bubbling and melted, 8 to 10 more minutes.
  6. Remove pizza from pan and slide pizza onto a cooling rack to prevent crust from becoming soggy. Cool for about 10 minutes before slicing.
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Reviews

Patty Cakes
1

Patty Cakes

9/5/2013

Chef John beat me to the posting of this recipe. At least you all get to taste it Sooner then if I had submitted it! (This comment is for the AR GODS). Anyhow, I mixed a little spaghetti sauce to the chipotle sauce since I had both opened in the fridge, I smeared it around the crust after I flipped the dough over on the grill. I added the cooked crumbled Italian sausage & pepperoni. I spent the afternoon roasting Hatch chilies, so I chopped up a couple and on they went too! Topped the whole thing with cheese, let it melt. I served my hubby right on the cutting board! I thought it made a unique serving vessel. He went CRAZYYYYYY for this pizza!! Wish I could give this 10 *'s! !! THANK YOU Chef John. Keeper for sure :))

Maureen Karamales
0

Maureen Karamales

5/8/2014

Just made this tonight. Hubby and I loved it. I used a pre-made thin crust (similar to Boboli)that came in a package of two and only needed half of the meat mixture to spread over the crust, so I am ahead of the game when I want to make a second one. Using a pre-made crust I didn't need to mess with moving the pizza from low to higher rack. I just cooked it in the middle at 400F for about 10 minutes and it came out great. I adjusted the seasonings down (about 1/2 tsp. cumin and 3/4 tsp. chipotle pepper) to suit our tastes, and it was hot enough for us with the 1 Tbsp chili powder. I used one poblano pepper and chopped it rather fine, so there was no need to pick any of it out. This was a very simple and tasty recipe, and satisfied our desire for Mexican food around Cinco de Mayo.

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