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Mango Mole Mexican Pizza

Mango Mole Mexican Pizza

Mango Mole Mexican Pizza

Homemade chunky mole sauce (vidalia onion, garlic, tomato puree, molasses, pureed chipotle in ​adobo, honey, maple syrup, ancho chile powder, habanero powder, cinnamon, allspice, cayenne, ground cloves, salt & pepper, sliced almonds, blue corn tortilla chips, fresh mango, golden raisins, semi-sweet chocolate), manchego cheese, sliced avocado, cherry tomatoes (from our garden!), golden raisins, pine nuts



Ingredients: 1 ball pizza dough

olive oil

flour for dusting

semolina flour for the pizza stone

1 cup cherry tomatoes 1-2 avocados, sliced 1 medium wedge manchego cheese

For the mole sauce: 2 tablespoons canola oil 1 small vidalia onion, coarsely chopped 3 cloves garlic, coarsely chopped 3 cups vegetable stock (or chicken stock, if you prefer) 1 ½ cups tomato puree ¼ cup chipotle in adobo, pureed 4 tablespoons molasses 1 tablespoon honey 1 ½ tablespoons pure maple syrup 2 tablespoons ancho chile powder 1 teaspoon habanero powder 1 teaspoon cayenne ¾ teaspoon cinnamon ½ teaspoon allspice ½ teaspoon ground cloves salt & pepper ¼ cup sliced almonds ¼ cup crushed blue corn tortilla chips ½ cup chopped fresh mango ¼ cup golden raisins, plus another handful for topping 1 ½ oz semi-sweet chocolate, finely chopped

Directions: Preheat your oven to 550° F, or as hot as it will go. See the steps on the right for instructions on preparing the dough.

Heat the canola oil in a medium-sized saucepan over medium heat. Add the onions and cook them for about 4 minutes, until they begin to soften. Add the garlic and cook for another 30 seconds. Stir in the vegetable stock, tomato puree, chipotle, molasses, honey, maple syrup, ancho chile powder, habanero powder, cayenne, cinnamon, allspice, and ground cloves, and sprinkle with salt & pepper.

Bring the mole to a simmer and cook for about 5 minutes. Then add the almonds, chips, mangoes & raisins. Cook, stirring occasionally, for about 30 minutes, until the mangoes are soft and the sauce has reduced by about half. Keep tasting the sauce as you go—if it’s too spicy, you can add a little more tomato puree or any of the sweeter ingredients. Keep in mind that you will also be adding chocolate shortly.

Once the mixture is reduced, increase the heat to high and add the chocolate. Cook for about 10 minutes, stirring occasionally.

When the oven is preheated and you’ve baked the dough for about a minute, take it out and brush it lightly with olive oil. Spoon out the chunky mole mixture until the pizza is covered—you don’t have to use it all, in fact you will probably have a decent amount leftover.

Then, using a cheese cutter, shave off thin sliced of the manchego on top of the mole. Next add the avocado slices, cherry tomatoes and remaining golden raisins. Put the pizza in the oven until the cheese has melted and the crust is golden brown, and then it’s ready to serve!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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