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Half and half Mexican Pizza June 7, 2008

Posted by live2cook in Cherishing Dinners, Flat and Fried Breads.

The comfort of a homemade meal is that we can whip up umpteen number of varieties. Sometimes, even an unplanned makeover will turn into a wonderful recipe. Though disasters are common, we don’t have to worry about frustrated customers as such. This gives a home chef more opportunity to play with ingredients than a restaurant chef.

For one of our weeknight dinner, I decided to make pizza. After kneading and leaving it for rising, I reached for the jar of tomato sauce in the fridge and found that it was empty. I used it for some other recipe and forgot to replace it.

As it was getting late, preparing pizza sauce wasn’t a good idea. So, I started digging my fridge for other options. What i found was a quarter cup of enchilada sauce and some salsa. Since the enchilada sauce wasn’t enough for the large pizza that I was planning to prepare, I had to find other items that can be used as pizza toppings. When I saw an avocado in my fridge, the idea of using guacamole as sauce for the pizza hit my mind. Instead of making two pizzas, I shaped one large pizza. I added guacamole as sauce for one half and enchilada sauce for the other half. With the salsa and cheese toppings, the pizza turned out to be a wonderful variation that no pieces were left in the pan!


For the Dough:

3 Cups Whole wheat or All purpose flour
1 Cup Active sourdough starter or Active dry yeast (3/4 or 1 tsp )
1 Tbsp olive oil
1 tsp salt
1/2 tsp sugar

For Guacamole:

1 Avocado
1/4 cup finely chopped onion
1 tsp lime juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp sugar

For Salsa:

1 Onion
1 Bell pepper
1 Tomato
2 Jalapeño peppers or other sweet peppers
1/2 Cucumber
1/4 Cup Sweet corn kernels
1/4 Cup chopped Cilantro
2 Tbsp Vinegar
1 tsp Lime juice
1 tsp minced Garlic
1 tsp Salt
1/4 tsp Sugar
1/4 tsp Dried Oregano


1/4 Cup Enchilada sauce
1/4 Cup cheese
1 Tbsp Sliced Black Olives (optional)
2 tsp Olive oil for brushing


1. Preheat oven for 375 F (For Convection Baking, skip this step)
2. Mix the ingredients for the dough and Knead into a soft dough using warm water. Cover and let it rise in a draft free place until doubled in volume.
3. Mix the ingredients for Guacamole and refrigerate. Make it little chunky as the taste is better than a smooth textured Guacamole.
4. Mix the ingredients for Salsa and refrigerate.
5. When the dough is doubled in volume punch down and shape in to a 12 inch pizza and place it in a greased pizza pan. Brush with olive oil. (Brushing with olive oil before adding any toppings makes a crust crispy on the outside and chewy inside)

Half and Half Pizza Step 1

6. Spread the Guacamole in one half of the pizza and spread the enchilada sauce in the other half.

Half and Half Pizza Step 2

7. Drain the liquid from the salsa and use the vegetables as topping. (The liquid will make the pizza soggy. I reserved the liquid and used while making roti and salsa roti which was a hit too. 🙂 )

Half and Half Pizza Step 3

8. Top with cheese and bake for 20 – 25 minutes or until the cheese melts and the crust turns brown.

Half and Half Pizza Step 4

9. Slice and serve.

Half and Half Pizza Step 5




1. notyet100 - June 8, 2008

two different taste…wow…looks yummy…

2. Trupti - June 8, 2008

how creative! I’d love to try this.

3. live2cook - June 10, 2008

Hi notyet100, Trupti,

Thank you. I appreciate your feedbacks.

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