Mexican Mini Pizzas

Mexican Mini Pizzas
  • 24 servings
  • 0:50 Preparation
  • 0:12 Cooking
  • 1:02 Total Time


Add all
  • 1 cup
    (250 mL)

    canned italian tomatoes, drained, seeded and chopped

  • 14 oz
    (398 mL)

    kidney beans, rinsed, drained and patted dry

  • 1 cup
    (250 mL)

    corn kernels

  • 2 Tbsp.
    (30 mL)


  • 2 tsp.
    (10 mL)

    chili powder

  • Salt and freshly ground pepper

  • 3 oz
    (90 g)

    pancetta, chopped coarsely

  • 24

    mini pitas

  • 1

    red onion, chopped finely

  • 1/2 cup
    (125 mL)

    store bought salsa verde

  • 150 g

    saputo sliced monterey jack cheese

  • 150 g

    saputo pizza mozzarella cheese, grated


In a bowl, combine the tomatoes, beans, corn, ketchup, chili powder, salt and pepper. Mix well and set aside.

In a skillet, sauté the pancetta until golden brown and crisp. Set aside on paper towels.

Preheat the oven to 200°C (400°F). Arrange the pitas on a baking sheet. Place a generous spoonful of the vegetable mixture on each one, then top with chopped red onion and some crumbled pancetta. Add a small dollop of salsa verde and finish with the grated cheeses.

Bake for 7 minutes to heat and melt the cheese. Serve with more salsa verde.

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Source: Saputo