Mexican Pizza

Makes one 16-inch pizza

Recipe note: You can use any pizza dough recipe you like.  If you don’t have a favorite, try out this basic pizza dough recipe from Bon Appetit magazine.

1 ball (1 pound) pizza dough
olive oil, for brushing on top of dough

For the pizza sauce:
1/2 cup crushed tomatoes
1/2 teaspoon salt
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper

5 ounces queso fresco, crumbled
1/4 medium red onion, thinly sliced
1 can (7 ounces) escabeche, drained (about 1/2 cup)

1. Preheat the oven to 425 degrees Fahrenheit.

2. Roll or hand stretch the pizza dough into a 14-inch circle. Place the dough on a lightly greased pizza pan. Brush the top of the crust with olive oil (to help prevent a soggy crust).

3. Make the pizza sauce: Mix the crushed tomatoes, salt, garlic, cumin, and cayenne pepper together in a small bowl. Spoon the sauce onto the dough and spread evenly over the surface. Sprinkle half of the cheese over the sauce.

4. Arrange the red onion slices and escabeche on top of the cheese, and then sprinkle the remaining cheese evenly over the top.

5. Bake in the preheated oven for approximately 12 minutes, or until the crust is golden brown. Remove the pizza from the oven and let it cool for one minute before slicing.