Southwest Pizza

This is the lazy genius play for busy weeknights: a canned pizza dough dressed up with Southwest flavors instead of the usual mozzarella-and-pepperoni routine. Pre-baking the crust for 5 minutes before topping is the crucial step that keeps the bottom from going soggy under the tomato sauce.

Chili powder stirred into the tomato sauce turns a plain red sauce into something with Tex-Mex character. Canned green chiles (look for mild Hatch or Anaheim style) provide the mellow roasted heat, while fresh cilantro stirred into the shredded Colby cheese right before topping means every melted pocket carries an herbal pop.

Colby is the right cheese here, not mozzarella. Its gentler flavor and softer melt better match the chili-tomato-chile profile, and it browns nicely without going rubbery.

Sprinkling cornmeal on the pan before the dough is a small touch that pays off. It prevents sticking and adds subtle crunch to the bottom crust.

Kitchen Tips

• Pat green chiles dry with a paper towel, excess liquid steams the pizza instead of crisping it.
• Save a tablespoon of cilantro for scattering on the hot pizza after baking, the fresh herbs brighten everything.
• Bake on the lower oven rack for the crispiest bottom crust.
• Let the pizza rest 3 minutes before slicing, hot cheese tears otherwise.

Variations

• Add cooked chorizo, ground beef, or shredded chicken for a meaty version.
• Swap Colby for pepper jack if you want more heat.
• Drizzle with lime crema (sour cream thinned with lime juice) after baking for extra Southwest punch.