Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Mediterranean-Mexican Pizza Crisp with Cilantro-Lime Crema and Pickled Green Bean Slaw
A bold four-cuisine fusion dish featuring a crispy pizza base topped with Mediterranean herbs and fresh greens, crowned with a zesty Mexican cilantro-lime crema, tangy pickled green bean slaw, and finished with a drizzle of chipotle-barbecue reduction. This innovative creation marries Italian pizza craftsmanship, American barbecue boldness, Mexican fresh flavors, and Mediterranean simplicity into one unforgettable bite.
32 min
Easy
4 servings
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Taste Profile
Sweet5/10
Salty6/10
Sour7/10
Umami3/10
Spicy2/10
🥄 Texture
The base is warm and very crisp, giving a crunchy foundation. Toppings provide a contrast of creamy (cilantro-lime crema and blueberry-yogurt dots) and fresh crunch from lettuce, julienned apple, green beans and pickle slices with intermittent chewy herb bits.
👃 Aroma
Bright citrus and tang from lime, lemon and pickles are the most prominent notes, joined by herbaceous basil and oregano. A subtle smoky-sweet undertone from the barbecue drizzle and a creamy dairy scent from the crema round out the profile.
🍷 Pairs Well With
A zesty Sauvignon Blanc or a crisp Mexican lager pairs well; for a non-alcoholic option, sparkling water with lime or an unsweetened hibiscus iced tea balances the tang and herb notes.
🥗 Side Dishes
Roasted new potatoes with smoked paprika, a simple cucumber-tomato Mediterranean salad, or tortilla chips with guacamole. Alternatively, a light corn and black bean salad or grilled elote-style corn complements the Mediterranean-Mexican fusion.
Ingredients(16 items)
- 11 pre-made pizza base or flatbread (12 inches)
- 22 tablespoons olive oil
- 31 cup fresh lettuce (mixed greens, chopped)
- 41 medium apple (julienned)
- 51 cup fresh green beans (trimmed and halved)
- 60.5 cup dill pickle slices (drained)
- 70.5 cup sour cream
- 80.25 cup mayonnaise
- 92 tablespoons fresh lemon juice
- 101 tablespoon fresh lime juice
- 112 tablespoons barbecue sauce
- 121 tablespoon hot sauce (optional, for heat)
- 130.25 cup blueberry yogurt
- 141 tablespoon water
- 15Sea salt and black pepper to taste
- 16Fresh herbs (basil, oregano) for garnish
Nutrition Information(per serving)
385
Calories
8.2g
Protein
48.3g
Carbs
18.5g
Fat
Instructions
- 1
Preheat oven to 400°F (200°C). Brush the pizza base lightly with 1 tablespoon of olive oil on both sides.
- 2
Place the pizza base on a baking sheet and bake for 8-10 minutes until the edges are golden and crispy. Remove and set aside.
- 3
While the base cooks, prepare the cilantro-lime crema: whisk together sour cream, mayonnaise, lemon juice, lime juice, salt, and pepper in a small bowl. Set aside.
- 4
In a separate bowl, create the pickled green bean slaw by combining the halved green beans, pickle slices, and remaining 1 tablespoon of olive oil. Toss gently and season with salt and pepper.
- 5
Prepare the barbecue-hot sauce drizzle by mixing barbecue sauce with hot sauce (if using) and 1 tablespoon of water to achieve a drizzle consistency.
- 6
In another small bowl, whisk together the blueberry yogurt with 1 tablespoon of water to create a sweet-tangy accent sauce.
- 7
Once the pizza base is crispy, spread a generous layer of cilantro-lime crema across the entire surface.
- 8
Layer the chopped lettuce evenly over the crema, creating a fresh Mediterranean base.
- 9
Distribute the julienned apple pieces across the lettuce for a sweet, crisp American element.
- 10
Top with the pickled green bean slaw, allowing some of the pickle juice to drizzle onto the base for extra tang.
- 11
Drizzle the barbecue-hot sauce reduction in thin lines across the pizza for Mexican-American boldness.
- 12
Add small dots of the blueberry yogurt sauce for unexpected sweetness and visual appeal.
- 13
Garnish with fresh basil and oregano for Mediterranean finishing touches.
- 14
Slice into 4-6 pieces and serve immediately while the base is still warm and crispy.
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