Mexican Pizza with Quick Pour and Bake Crust

Homemade pizza crust in 5 minutes. Really. Just mix ingredients, pour into pan and bake. Family pizza night made easy.

This recipe is an oldie but a goodie.

Mom’s recipe for ‘Pour Pizza’ was the only pizza recipe she made when I was a kid. I haven’t made it for years – opting instead for my quick No-Yeast Whole Wheat Pizza Dough. But this crust is quicker. And it totally fits today’s tastes – yet I haven’t seen a similar recipe in cookbooks, on blogs, Pinterest – or anywhere. Here’s why I think you’ll loved it:

• Loaded with veggies – Corn and tomatoes for a Mexican twist. Or, sweet bell peppers, zucchini and tomato sauce for more traditional Italian. The sky’s the veggie limit.
• Packed with protein – Toppers of cheese, lean meat and even eggs in the crust make for muscle building power for kids (and adults.)
• Whole grain crust – This one’s a bit lower in carbs – thanks to only 1 cup flour. Yet the thin crust is crispy on the bottom and chewy on top.
• Quick & easy – Did I mention the crust ingredients can be mixed in like 3 minutes? Then just pour in pan, top with cooked meat, and bake 10 minutes. Top with toppers and cheese – and broil for 5 minutes to melt cheese.

I’d forgotten about Mom’s recipe until I was pondering this month’s theme for The Recipe ReDux.

Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed…or a current family favorite. Let’s all gather back at the table!

Since Mexican recipes are my family’s favorite, I’ve ReDuxed Mom’s original Pour Pizza recipe. Plus I added whole wheat flour, decreased the salt and added more nutrition.Homemade pizza crust in 5 minutes. Mexican Pour and Bake Pizza #thereciperedux @tspcurry Click To Tweet

Mexican Pizza with Quick Pour and Bake Crust

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• Author: by Serena Ball, RD
• Yield: 8 pieces of pizza 1x

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Description

The quickest pizza crust recipe: Just mix ingredients, pour in pan and bake. Top with toppers and cheese – broil to melt cheese. Dinner is done in 30 minutes top!

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Ingredients

Scale 1x2x3x

• 1 1/2 tablespoon cornmeal
• 3/4 cup whole wheat flour
• 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon Mexican dried oregano
• Freshly ground pepper to taste
• 2/3 cup + 2 tablespoon low-fat milk
• 2 eggs, beaten
• 1 pound lean ground beef
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 cups cherry tomatoes, sliced – or tomato sauce
• 1/2 cup frozen corn, thawed
• 1 1/2 cup Monterey Jack cheese (I used Cabot Monterey Jack)
• Fresh cilantro (optional)

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Instructions

1. Heat oven to 400-degrees.
2. Prepare a 10×15-inch (or 9×13-inch) rimmed baking sheet by spraying with non-stick cooking spray; sprinkle with cornmeal; set aside.
3. In a large bowl, combine flours, salt, oregano, pepper. In a small bowl, combine egg and milk; mix into flour mixture with a fork. Pour into prepared baking sheet.
4. Brown ground beef; drain. Stir in cumin and chili powder. Sprinkle over crust in baking sheet.
5. Bake for 10 minutes (or 15-20 minutes if using a 9×13-inch pan). Turn oven to broil
6. Top with tomatoes or tomato sauce – or both! Sprinkle with corn and cheese.
7. Broil until cheese is melted and golden – about 5 minutes. Watch carefully.
8. Top with cilantro if desired.

Have you ever heard of Pour Pizza? What was one of your childhood favorites?

I can’t see what my fellow ReDuxers will be cooking up from their childhood kitchens! Check them out below.