In a sauté pan over medium high heat add oil, ground beef, Peruvian and Mesquite seasonings. Cook and mix beef with seasonings until cooked through and crumbled. Hold refrigerated for service.
Service
Set oven to 400˚F. For each serving spread crust with 1/2 cup enchilada sauce leaving a 1/2“ border along the edges.
Cover with 1 1/2 cups cheese, 1 cup crumbled beef, 1/3 cup chorizo, 1/4 cup bacon, 1/3 cup mushrooms, 1/4 cup green pepper, and 1/4 cup tomatoes.
Bake until cheese is melted and crust is crisp.
Cut into wedges, garnish with 1/2 cup jalapenos, 2 tablespoons cilantro and serve hot.
Chef's Tip!
Try a drizzle of this Avocado Lime Crema on this pizza for an added layer of flavor!
