Mexican Pizza With Ranchero Sauce

Recipe by Abby Girl

This recipe is originally from the Best of Bridge series. The Ranchero sauce will keep refrigerated for up to 1 week and is delicious used as a pasta sauce. If using fresh dough, cook the pizza 6 - 8 minutes before adding the toppings to prevent a soggy crust. Cook the topping until the cheese melts.

Top Review by adopt a greyhound

Great pizza. Good and spicy with lots of flavors blending together. I used Recipe #25621 for the meat and Rotel for the tomatoes but otherwise made as written.

Ingredients Nutrition

  • Ranchero Sauce

  • 2 tablespoons vegetable oil
  • 1 cup onion, chopped
  • 1 garlic, minced
  • 4 cups tomatoes, chopped
  • 2 anaheim chilies, seeded and chopped
  • 1 teaspoon sugar
  • salt and pepper
  • 2 tablespoons cilantro, chopped
  • 14 inches prepared pizza crust (or 1 Boboli cooked crust)
  • Toppings

  • 12 lb Italian sausage, cooked, drained and crumbled
  • 1 12 cups monterey jack cheese, shredded
  • 12 cup red onion, sliced
  • 1 red pepper, sliced into thin strips
  • 2 tablespoons jalapeno peppers (pickled)


  1. Ranchero Sauce: In a large skillet, heat oil over medium heat and add onion. Cook 2 minutes, stirring constantly.
  2. Add garlic and cook 2 minutes more or until onion is translucent. Add tomatoes, chilies, sugar, salt and pepper.
  3. Simmer until slightly thickened, about 15 minutes, stirring ocassionally. Stir in cilantro.
  4. Preheat oven to 500. Spread 1 cup Ranchero sauce evenly over pizza. Cover with cooked sausage and sprinkle cheese over top.
  5. Add onion, red pepper strips and jalapeno peppers (if using) over cheese.
  6. Bake 15 - 20 minutes.

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