El Paso Pizza Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 8, 2014
Just made this tonight. Hubby and I loved it. I used a pre-made thin crust (similar to Boboli)that came in a package of two and only needed half of the meat mixture to spread over the crust, so I am ahead of the game when I want to make a second one. Using a pre-made crust I didn't need to mess with moving the pizza from low to higher rack. I just cooked it in the middle at 400F for about 10 minutes and it came out great. I adjusted the seasonings down (about 1/2 tsp. cumin and 3/4 tsp. chipotle pepper) to suit our tastes, and it was hot enough for us with the 1 Tbsp chili powder. I used one poblano pepper and chopped it rather fine, so there was no need to pick any of it out. This was a very simple and tasty recipe, and satisfied our desire for Mexican food around Cinco de Mayo.
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Photo by MoK

Cooking Level: Expert

Home Town: Fairfax, Virginia, USA
Living In: Boise, Idaho, USA
Photo by Patty Cakes
Reviewed: Sep. 5, 2013
Chef John beat me to the posting of this recipe. At least you all get to taste it Sooner then if I had submitted it! (This comment is for the AR GODS). Anyhow, I mixed a little spaghetti sauce to the chipotle sauce since I had both opened in the fridge, I smeared it around the crust after I flipped the dough over on the grill. I added the cooked crumbled Italian sausage & pepperoni. I spent the afternoon roasting Hatch chilies, so I chopped up a couple and on they went too! Topped the whole thing with cheese, let it melt. I served my hubby right on the cutting board! I thought it made a unique serving vessel. He went CRAZYYYYYY for this pizza!! Wish I could give this 10 *'s! !! THANK YOU Chef John. Keeper for sure :))
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Photo by Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Long Beach, California, USA


 
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