Mexican Pizzas

Method9 steps

1. 1

   Step 1: Preheat the oven to 220°C (430°F). Have two baking trays ready.

2. 2

   Step 2: Heat the ½ tablespoon oil in a frying pan over high heat. Add all the ready cooked pork carnitas (1½ cups) and press it down with a spatula. Cook without turning until the underside is golden and crisp, then lift the pork onto a plate.

   Uses 1½ cups ready shredded cooked pork carnitas · ½ tbsp oil for crisping the pork

3. 3

   Step 3: Divide all the enchilada sauce (1 cup) evenly between the four ready flatbreads and spread it over their tops.

   Uses 4 large ready flatbreads, about 30 cm (12 inches) across · 1 cup ready enchilada sauce

4. 4

   Step 4: Divide the sliced scallions (4) between the four sauced flatbreads from step 3.

   Uses four flatbreads with enchilada sauce · 4 scallions, finely sliced

5. 5

   Step 5: Divide all the crisped pork from step 2, drained corn and diced red pepper between the flatbreads from step 4. Finish with all the grated mozzarella, spread across the four pizzas.

   Uses four sauced flatbreads with scallions · crisped cooked pork lifted from the pan · ½ cup drained canned corn kernels · ½ cup diced red bell pepper · 1½ cups grated mozzarella cheese

6. 6

   Step 6: Place the four assembled pizzas from step 5 on the two baking trays, with two pizzas on each tray.

   Uses four assembled flatbread pizzas

7. 7

   Step 7: Bake both trays of pizzas from step 6 for 5 minutes, then swap their oven positions in step 8.

   Swap the pizza trays · 5 minUses two trays holding four assembled pizzas

8. 8

   Step 8: Swap the positions of the two pizza trays from step 7. Bake for another 5–10 minutes, checking from 5 minutes, until the cheese is melted and starts bubbling, the bread edges are crisp and the pork topping reaches at least 74°C (165°F). Continue as needed.

   Check the flatbread pizzas · 5 minUses two trays of partly baked flatbread pizzas

9. 9

   Step 9: Remove the fully heated pizzas from step 8 from the oven. Scatter the optional chopped parsley over them, cut into wedges and serve one pizza per portion.

   Uses four fully baked flatbread pizzas · 2 tbsp finely chopped fresh parsley, optional for garnish