Linda's Mexican Pizza

Prep Time
Cook Time
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"I love making this pizza, which started out as an experiment, and quickly became a favorite in my house. If you like Mexican, you will LOVE this tasty pizza! This pizza is a little on the hot side, so adjust the jalapenos and juice accordingly. If you don't like real hot, use the Pepperocini peppers and juice instead of the Jalapenos. It gives it a nice zip, but no where near as hot as the jalapenos. "

Original recipe yields 8 servings


  • Serving Size: 1 (177.5 g)
  • Calories 431.1
  • Total Fat - 12.4 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 262.1 mg
  • Sodium - 485.9 mg
  • Total Carbohydrate - 60.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.6 g
  • Protein - 20.3 g
  • Calcium - 338.6 mg
  • Iron - 3.6 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.2 mg

Step 1

Mix pizza sauce, and salsa together.

Step 2

Add Jalapeno juice, and mix well. Pour on pizza shell, and spread out to edge of pizza shell.

Step 3

Spread jalapenos all around, on top of sauce.

Step 4

Spread black olives on top of pizza.

Step 5

Spread onion on top of pizza.

Step 6

Sprinkle cheese all over top of pizza, spreading to cover all.

Step 7

Bake at 425 degrees F, for 15-20 minutes.

Tips & Variations

No special items needed.



Loved all the ingredients on the pizza. Kids were disappointed I didn't make 2! We will make this again very soon.

review by:
(10 Jul 2020)


Love the texture of the pizza dough. Very easy to work with too. I opted to use pepperoncini peppers for the wimpy heat fearing members of my family. They loved it using those peppers!

review by:
(5 Feb 2019)


This is a great tasting pizza. I made this using 4 pita breads instead of using pizza dough and cooked these in a 425 degree oven for 5 minutes then broiled them for 3 minutes. These turned out perfectly!! Made for the Pick Me! Recipe Tag Game.

review by:
(14 Apr 2013)


5 stars here! I have a love affair with jalapenos I had to try your pizza recipe,, threw on some cooked ground beef (gotta have the meat!) you got a winning recipe here Linda, thanks very much

review by:
(7 Dec 2012)