Mole Ole



3 oz. mole poblano/pizza sauce blend

1 10" extra-thin pizza crust

1.5 oz. shredded Oaxaca

1.5 oz. shredded Asadero

2 oz. shredded Queso Quesadilla 

1 oz. grated Queso Enchilado

3 T. shredded cilantro leaves and stems

2 T. chopped pepitas (roasted, salted pumpkin seeds)

1 tsp. toasted black and white sesame seeds


Spread mole poblano/pizza sauce blend evenly over crust. Blend Oaxaca, Asadero and Queso Quesadilla cheeses; sprinkle over sauce. Top with Queso Enchilado. Bake at 475F until crust has a golden edge and crisp bottom and cheese is slightly browned. Top with cilantro, pepitas and sesame seeds.

Additional Information

Category: Pizza
Recipe Source: Manufacturers Pizza
Submitted By: California Milk Advisory Board