Ingredients:
3 tablespoons olive oil
2 tablespoons diced garlic
1 medium onions ( I used white)
6 ounces tomato paste ( I used Contadina roasted garlic flavor)
22 ounces no-salt-added tomato sauce
1 bay leaves
1/2 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon salt ( you can lessen or omit for low sodium)
1/4 teaspoon pepper
1 1/4 tablespoons brown sugar ( can use substitute)
10 ounces Cotija cheese
5 lbs other cheese ( I used part-skim mozzarella, cheddar, and a pizza or fiesta mix)
4 -6 prepared pizza crust ( any kind you prefer)
unsalted butter ( or margarine)
2 tablespoons masa corn flour ( can use all-purpose if can’t find masa)
12 ounces mild enchilada sauce
12 ounces low sodium beef broth
Directions:
Saute onion in olive oil for about 4 minutes on med-high heat, you can add more oil to coat onions well.
Add garlic and cook for additional 3 minutes.
Add tomato paste, tomato sauce, bay leaf, seasonings, and brown sugar.
Simmer uncovered on med-low for 30 minutes or until thick. Watch out for splattering and stir frequently.
(Here, you can chose to refrigerate the sauce overnight or use it immediately).
(Optional).
To make this pizza with a more authentic Latin taste, you can make a roux:.
Saute flour in 2 T of butter until lightly golden.
Add can of enchilada sauce.
You may chose to add cumin, garlic, brown sugar, and beef broth to taste.
Simmer this at med-low until thickened.
Mix into pizza sauce a little at a time to taste (the more you add, the spicier it will be).
Spray olive oil spray on tops of pizza crusts.
Add about 1/2 cup sauce to pizza (be careful to not add too much).
Crumble some cojita cheese and add about 1/2 cup of other cheeses.
Add any other toppings such as peperoni or Canadian bacon.
Top with more cheese and bake as directed for whatever type of crust you have.
Enjoy!
Servings: Serve
Time preparation: 90 min.
Time total: 105 min.