Enchilada Deep Dish Pizza
your favorite pizza crust
1 bulb of garlic, roasted
2 tablespoons olive oil, divided
1 teaspoon Taco Seasoning Mix
½ cup Enchilada Sauce
1 cup ricotta cheese
2 tablespoons Parmesan Cheese
1 ½ cups Pepper Jack Cheese, grated
1 cup Mexicorn, drained
3 plum tomatoes, peeled, seeded and diced
Salt and pepper as desired
2 green onions, thinly sliced
Preheat oven to 375º F.
To roast the garlic, line a small baking dish with foil. Trim the tips of the garlic bulb, drizzle 1 tablespoon oil over the bulb, stand bulb upright on the foil. Roast for about 30 minutes, or until the bulb feels soft when gently pressed. Set aside to cool. (Garlic can be roasted ahead of time and refrigerated when cool.)
Increase oven temperature to 425º F. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on the pan. Combine remaining tablespoon oil and Taco Seasoning. Brush over the crust and the rim.
Combine Enchilada Sauce, ricotta cheese and Parmesan Cheese, spread mixture over the bottom of the crust. Evenly distribute Pepper Jack Cheese over the sauce mixture. Top with Mexicorn, and tomatoes, squeeze roasted garlic over the tomatoes, salt and pepper as desired.
Keeping pizza on the pan bake for 10-12 minutes. To crisp the crust remove from the parchment-lined pan and place crust directly on the oven rack for 2-3 additional minutes.
Remove from the oven, top with green onions. Slice and serve warm.
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