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Mexican Mole Pizza



– 3 ounces mole poblano/pizza sauce blend (see below) – 1 10-inch extra-thin pizza crust (tart dough or cracker crust preferred) – 1 1/2 ounces shredded Real California Oaxaca cheese – 1 1/2 ounces shredded Real California Asadero cheese – 2 ounces shredded Real California Queso Quesadilla cheese – 1 ounce grated Real California Queso Enchilado cheese – 3 tablespoons shredded cilantro leaves and stems – 2 tablespoons chopped pepitas (roasted, salted pumpkin seeds) – 1 teaspoon toasted black and white sesame seeds Poblano/Pizza Sauce Blend: – 1 jar any brand mole poblano sauce – 1 jar any brand regular pizza sauce or herbed tomato paste (depending on thickness of mole, for thinner mole sauces, use paste)
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For a Latin-lover’s pizza, add prepared mole sauce to your pizza sauce and top with California Hispanic-style cheeses.

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 475°F until crust has a golden edge and crisp bottom and cheese is slightly browned. Top with cilantro, pepitas, and sesame seeds.