week 2 carne asada pizza

The inspiration to make mini pizzas came from these adorable individual pizza pans that I bought at Michael’s.  When I saw them in the store, I just had to have them!

Making pizza from scratch is kind of a pain (in my opinion), but this is such a delicious pizza, it is worth the hassle!  It is also a great way to stretch a little bit of leftover steak into another complete meal.

closeup carne asada

The recipe is at the bottom of the post, but first the step-by-step photos for those that like them!

I made my own pizza dough, but you could purchase pre-made pizza dough to make it simpler.

dough in pie pans

One of the keys to successfully making pizza at home is to par-bake the crusts.  If you put the ingredients directly on the raw dough, the toppings will burn before the dough cooks completely.

For these mini-pans, I cooked them for 8 minutes at 500 degrees.  You want them almost cooked through, but not browned.

parbaked crusts

As I mentioned above, making pizza at home can be a pain because there is a lot of prep work involved: making the dough, par-baking the dough, prepping the ingredients, etc.  If you want to have a fun Make-Your-Own pizza party, you can do the par-baking and prep work ahead of time so that the assembly is all that is left.

pepperoni pizza

My kiddos don’t appreciate “adult” food yet, so they stuck with cheese and pepperoni.  That just means more delicious carne asada for the rest of us!

pizza ingredients

To assemble, spread on the cilantro cream sauce, top with thinly sliced steak, then add diced tomatoes, jalapeno peppers, and a little cheese.

assembling pizzas

Bake at 500 degrees for approximately 5 minutes, or until toppings are hot and bubbling.  (Tip:  If you are making individual pizzas, place as many as will fit on a baking pan to make it easier to get them in and out of the oven).

finished carne asada

The kids’ pizzas.

finished pepperoni

And now for the recipe:

Carne Asada Pizzas

  • Par-baked pizza crusts
  • Cooked steak, thinly sliced
  • Jalapeno peppers, thinly sliced
  • Tomatoes, diced
  • Cilantro Cream Sauce  – Recipe HERE  ( I omitted the sour cream and reduced the cumin to 1/4 teaspoon)
  • Shredded mozzarella cheese
  1. Spread cilantro cream sauce onto par-baked crusts.
  2. Layer on sliced steak, jalapenos, tomatoes, and lightly sprinkle with cheese.
  3. Bake at 500 degrees for approximately 5 minutes, or until toppings are hot and bubbling.
  4. Serve immediately, with lime wedges (optional)

ingredient closeupTime-Saving Tips:

  1. The cilantro cream sauce can be made several days in advance and refrigerated.
  2. If you don’t want to bother with baking your own pizza dough, use pita breads for individual pizzas or purchase a large, pre-made pizza crust.

 

 

10 Thoughts on “Monday Meal Inspiration: Carne Asada Pizza

  1. Lindabalderas on August 22, 2016 at 2:29 pm said:

    Oh Rachel! These sound and look so good! I’m so glad you’re blogging again.

  2. Just in time! I’m making the menu for this week, and this will be our Friday night. We make pizza at home on Fridays, and I often pull out all the toppings and everyone just uses whatever. I make the dough in the morning and let it sit all day for a more sourdough flavor. I don’t parbake my crust. I bake it on a baking stone on the very bottom rack of the oven and everything cooks evenly together. One question: The cilantro cream sauce didn’t break at that high temp? Hurry up Friday!!

    • Rachel on August 22, 2016 at 3:58 pm said:

      I’m so excited for you to try it – it is really good! The cilantro cream sauce is mainly cream cheese, so there is no problem with it breaking while baking. Definitely let me know what you think on Friday!

  3. I’ll have to get creative (again). We have dairy allergies in our family, so I need a substitute for the cream cheese. I often use coconut cream or milk, but I don’t know how it will hold up to such high heat.

    • Rachel on August 22, 2016 at 8:30 pm said:

      If you have a dairy allergy, try making a cilantro pesto with cilantro, nuts, lime juice, garlic, and you could still use the canned green salsa and cumin. It will be a little different than my recipe, but still really good!

  4. That’s a great idea. The only nuts my kids AREN’T allergic to is almonds, but it should work. Sounds so tasty! No nuts, dairy, and we can only eat naturally leavened bread products. Food got complicated around here a few years ago.

  5. I tell them the same thing. They just don’t even know. One day they will appreciate my skills. I’ve been teaching them to cook. Tonight Sawyer made tacos, one of his specialties. Do you cook with your kids?

  6. Rachel on August 23, 2016 at 2:19 pm said:

    I do!

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