Pizza Azteca


It’s a pizza!…no!
It’s a casserole!….no! It’s a tamale?!…!
It’s a Corn Masa Pizza Pie!….Yes!
As silly as it sounds, it is ridiculously delicious!
Call it what you like: Mexican pizza, Corn Masa pizza; Pizza Azteca-its the ultimate summer one pan wonder. This is a great quick meal solution too! To get pizza on board it takes no more than 35 minutes since the masa does not rely on yeast or waiting time to rise.
Let me describe this pizza for you… Imagine a hot cast iron pan filled with corn masa crust, when baked the bottom gets crusty with soft delicious nutty corn masa. Fresh corn kernels add texture, enhance the corn flavor and add moisture to the crust. The top layer load with summer vegetables like zucchini, fresh corn, tomatoes, red onions, hatch peppers, and loads of melty cheese layered on top. The summer vegetables pair great with the flavor of the corn masa, the oregano on the fresh quick base sauce adds the perfect herb note. I made the pizza sauce by grating some fresh tomatoes which adds extra freshness to the pizza. I baked everything on the king of pans, “the cast iron pan”.

When this pizza comes out of the oven you will be fill with warmth and happiness as you experience the comforting smell of cooked corn masa and fresh vegetables. Pizza Azteca is best served with a fresh green salad on the side and will be a sure crowd pleaser.

This Pizza Azteca is what I would offer Moctezuma on a summer afternoon… Pizza Azteca is a meal fit for kings!



Pizza Azteca

Makes 1 round 12” pizza, yields 8-10 slices.

For the crust:

2 cups corn masa- Maseca is the brand I like, if you can get fresh masa, use it! you will be in heaven.
2 to 2-1/2 cups warm water
½ teaspoon kosher salt
½ cup fresh corn kernels (white or yellow corn is ok)

For the sauce:

3 medium roma tomatoes grated
1 tablespoon tomato paste
1 teaspoon dry oregano
1 garlic clove grated
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
Fresh cracked pepper to taste

For the toppings:

1 large or 2 medium zucchini thinly sliced.
1 ear of corn worth of kernels
1 hatch pepper or substitute for 1 good pinch of red pepper flakes.
Use roasted red peppers if you do not care for spicy.
1 cup cherry, sun golds or grape tomatoes sliced in half.
2 cups of grated cheese like Adobera, Oaxaca, Gouda, Mozzarella or Monterrey jack.
Use the cheese you like the most, as long it melts and has a mild flavor so you can taste the rest of the ingredients.
Salt and pepper to taste a little extra virgin olive oil for drizzle.


Preparing the masa:

1. Start by preparing the masa dough. Dissolve the salt into the 2 cups of warm water.
2. In a large bowl place your dry corn masa flour, make a well in the center add half of the water, and start incorporating the flour from the sides. Add corn kernels and the rest of the water. Knead for 2-3 minutes until water is well absorbed by the masa.
3. The masa should feel moist a bit sticky to the touch. You should be able to shape it into a ball and cover with plastic wrap, set aside let it rest while you prepare the rest of your vegetables.
4. Preheat Oven at 450F/ 230F

5. Prepare and slice all your vegetables, grate your cheese and prepare your tomato sauce by grating the tomatoes and adding the oregano, salt, garlic, black pepper and extra virgin olive oil. Set aside.


6. At this point your masa should be well hydrated and ready to shape into the cast iron pan. Using a 11-12” Cast Iron Pan place your masa dough in the center and with wet hands start by evenly shaping the masa into the pan. Create a  higher rim on the edge of the pan. see photo.

Note: If your cast iron pan is well seasoned do not worry about the crust it will not stick to the pan, if not just apply some neutral oil on a napkin and grease the pan before shaping your crust.

7. Once you have an even layer with a bit of a rim on the outside edges, Place skillet with the crust in the oven, on the bottom rack. Bake for 15 minutes lowering the oven temperature to 425F as soon the crust is in the oven.


8. Carefully remove the skillet from the oven, place it on top of the stove or a metal trivet and start layering your pizza ingredients. Note: leave the pot holders into the cast iron pan handles at all times!, this will prevent you to try to grab the hot pan by mistake!…believe me I’ve been there…ouch!
9. Layer the ingredients same way you do like on a pizza, starting with tomato sauce on the bottom, half of the cheese, zucchini, corn, onions, tomatoes, peppers, and the rest of the cheese. A pinch of salt and some fresh cracked pepper.
10. Place the cast iron pan into the oven for another 20-25 minutes until cheese is melted and the pizza has some gratin golden brown blisters.

11. Remove from oven, place the pan on a trivet and wait 5 minutes to cool off a bit before cutting. Sprinkle some fresh cilantro for garnish.
12. Serve and Enjoy!





Silly, silly music pairing: Brak’s Pizza Song with the Space ghost…

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13 Responses to Pizza Azteca

  1. Deanna Schafer December 19, 2017 at 8:25 pm #

    This pizza is so amazing. I make it every week. Since my baby developed a ton of food allergies it had been difficult to find an easy pizza to make. I’ve tried and adapted many, but nothing compares to the ease of yours! It lasts nearly the whole week in the fridge for me and my now 1 yeast old to share!

    • Mariana McEnroe January 7, 2018 at 10:27 am #

      Deanna, so happy to hear you enjoy the recipe and is helping you. Enjoy!

  2. Flora February 14, 2017 at 6:13 pm #

    We love using this crust to make Mexican pizza (i.e., refried beans and tomatillo salsa instead of tomato sauce, and pepper jack for the cheese).
    Absolutely delicious, and pretty fool-proof and easy to make; even for an inexperienced chef like myself, it was very forgiving of errors! Thank you so much for the inspiration. 🙂

  3. Stephanie October 7, 2016 at 6:09 pm #

    I’ve made this pizza crust 4 times now. It’s so easy and quick!!! I change up the toppings every time. I haven’t had a pizza in years because of my gluten allergy but now I can enjoy it every week. Thank you for your recipe!

    • Mariana McEnroe October 11, 2016 at 3:21 pm #

      Hello Stephanie, so glad to hear you like this recipe!, I love this pizza Azteca, its versatile and it goes great with almost any vegetable. My last combo was Zucchini, Butternut squash, shallots and dry tomatoes.. mmm it was goodOO!

  4. Peter @ Feed Your Soul Too January 8, 2016 at 6:23 pm #

    I googled masa pizza dough and found your dish. I have my Mexican pizza in the oven now. Can’t wait to see how it turns out. Thx for the inspiration.

  5. Anetta @ The Wanderlust Kitchen February 5, 2015 at 10:45 pm #

    This is seriously the best idea EVER. Can’t wait to make it!

  6. Tamra August 14, 2014 at 3:19 pm #

    You are the best and my brother loves you, well just because i experiment all the dishes on him.
    Bravo once again Mariana.

    • Mariana McEnroe August 14, 2014 at 5:28 pm #

      Thank you Tamra! nothing makes us happier than to hear that friends, family and all cooks and no cooks out there are giving a try to our recipes!…Enjoy! I hope to meet your brother soon!xoxo

  7. Amy @ What Jew Wanna Eat August 13, 2014 at 12:43 pm #

    Love this idea! Gorgeous photos as usual!

    • Mariana McEnroe August 14, 2014 at 4:34 pm #

      Thank you Amy! have a great day!!! what are you cooking?

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