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Mole Ole Pizza



For a Latin lover's pizza, add prepared mole sauce to your pizza sauce and top with Real California Hispanic-style cheeses: – 3 oz. mole poblano/pizza sauce blend (use regular pizza sauce or herbed tomato paste, depending on thickness of mole) – 1 (10-inch) extra-thin pizza crust (tart dough or cracker crust preferred) – 11/2 oz. shredded Real California Oaxaca cheese – 11/2 oz. shredded Real California Asadero cheese – 2 oz. shredded Real California Queso Quesadilla cheese – 1 oz. grated Real California Queso Enchilado cheese – 3 Tbsp. shredded cilantro leaves and stems – 2 Tbsp. chopped pepitas (roasted, salted pumpkin seeds) – 1 tsp. toasted black and white sesame seeds
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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 golden edge and crisp bottom and cheese is slightly browned. Top with cilantro, pepitas and sesame seeds.

Recipe courtesy of Chef Mark Todd for CMAB.