Mexican Pizza in 15 minutes flat.

     It was 2pm on Saturday and kids were hungry. I have no bread, tortillas, crackers. Nothing. Nothing that would constitute a quick lunch. I did have some leftover refried beans and corn in the fridge and I always have salsa and trimmings. So, in 15 minutes from start to finish, we had these great slices of Mexican pizza. My kids told me, "Why don't you make these ALL the time?" I don't know but I will now. So easy and you could do almost anything with it.

     All you need to do is make the super quick, 5 minute dough and then throw on whatever you want. It is an unleavened dough so it will be thin and crispy, somewhat like a fat tortilla. Mexican toppings are probably the best option to go with.

    I also did not have any fresh flour ground so I did mine in all white flour (gasp...I know) but I would next time do 1/2 and 1/2. No more than that. You are getting very little dough to topping ratio so I am not too worried. We added lettuce for the ruffage.  Here you go, try this out on the ninos.

Unleavened Pizza Dough

2 Cups flour

1 tsp. sea salt

2 T. olive oil

2/3 cup water

Mix flour and salt and add in the rest of the ingredients. Mix until all together with a spoon and add more water/flour if needed. Dough is fairly stiff.

Knead by hand on surface for about 2-3 minutes. Divide into two balls and let sit a couple minutes, covered, while you get your toppings together.

Roll out balls into about 13 inch circles. Cover with whatever toppings you want and cook in a 500 degree oven on the bottom rack until lightly golden on edges and the bottom is done. It took me around 8 minutes. This would be great on a pizza stone as well.

Top with lettuce, avocado, salsa, etc. when done.

This would be great with enchilada sauce as the base sauce. I did refried beans mixed with fresh salsa, sprinkled on the corn and cheese. Baked and then added my cilantro, lettuce, salsa and avocado. Yum.