Microwave Southwestern Pita Pizza Recipe

Craving a quick and flavorful Southwestern meal? This Microwave Southwestern Pita Pizza recipe (originally from Good Food Magazine, March 1988) is ready in minutes! Enjoy a cheesy, spicy, and satisfying pizza experience without turning on your oven. Perfect for a weeknight dinner or a fun lunch.

Prep Time 5 mins
Cook Time 10 mins
Calories 270.7 kcal
Protein 26g
Rating Be the first
Microwave Southwestern Pita Pizza 81

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Microwave Southwestern Pita Pizza

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How to Make Microwave Southwestern Pita Pizza

  1. In a small bowl, whisk together 2 tablespoons enchilada sauce, 1 teaspoon lime juice, and 1/2 teaspoon ground cumin.
  2. Place one pita bread, smooth side down, on a microwave-safe plate.
  3. Evenly spread the sauce mixture over the pita.
  4. Sprinkle evenly with 1/4 cup cooked chorizo, 1/4 cup corn kernels, 1/2 cup shredded cheese (Monterey Jack or cheddar recommended), 2 tablespoons chopped scallions, and 1/4 teaspoon finely chopped jalapeño (or more, to taste).
  5. Microwave on high for 30-60 seconds, or until the cheese is melted and bubbly.
  6. Garnish with a sprinkle of fresh coriander before serving.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

2g

Fat

33g

Carbs

6g

Frequently Asked Questions

How long does it take to make Microwave Southwestern Pita Pizza?

Microwave Southwestern Pita Pizza takes about 15 minutes from start to finish — roughly 5 minutes to prepare and 10 minutes to cook.

How many calories are in Microwave Southwestern Pita Pizza?

Microwave Southwestern Pita Pizza has approximately 270.7 calories per serving, with about 26 g protein, 6 g carbohydrates and 23 g fat.

What ingredients do I need for Microwave Southwestern Pita Pizza?

The key ingredients for Microwave Southwestern Pita Pizza are Enchilada Sauce, Fresh Lime Juice, Ground Cumin, Pita Bread, Chorizo Sausage, Corn Kernel. See the full list with measurements above.

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