This delicious, spicy pizza is loaded with all the fixings – and it takes just minutes to get it into the oven.
When I go back to Detroit to visit the old ‘hood, I am always drawn to a little pizza shop called Jerusalem Pizza. Not sure where the name comes from, as there’s nothing Israeli about their pizza. Matter of fact, my favorite pizza there is called Mexican, and I’ve re-created it here for you. If you buy the thick pizza crusts and follow the recipe below, you’ll have an almost exact replica of Detroit’s Jerusalem Mexican pizza.
Now that’s a crazy mouthful. But so is this pizza. Try it, you’ll see what I mean.
- 3 mini store-bought pizza crusts
- 1 4-ounce can corn, drained
- 1 4-ounce can sliced black olives, drained
- 1/2 cup cooked white beans
- 1/2 green pepper, chopped
- 1/2 cup salsa
- 1 cup marinara
- 1 cup multi-grain tortilla chips, partially crushed
- 1 cup cheddar
Preheat oven to 425° F.
Lay crusts on parchment paper lined baking sheet.
Top each crust with marinara and salsa.
Sprinkle with beans, corn, olives, crumbled chips, chopped peppers and cheese.
Bake for 10-12 minutes, or until cheese is golden and bubbly.
Slice each mini pizza into quarters, and serve hot or cold.