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Tequila Lime Pizza

Tequila Lime Pizza

Sweet and salty pizza with a tequila-lime white sauce. WHAT.MORE+LESS-



small yellow or white onion, diced


teaspoons minced garlic



can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

1 1/2

cups shredded mozzarella cheese


cup cooked, peeled, deveined shrimp


strips cooked bacon, crumbled


cup halved and quartered grape tomatoes


tablespoons sweetened coconut flakes


tablespoons chopped fresh mango


lime, halved and sliced

Chopped cilantro for garnish (optional)

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  • 1

    To make the tequila-lime sauce: Heat olive oil in a medium saucepan over medium heat. Add onion and cook until translucent, about 5-6 minutes. Add minced garlic and cook 1 minute more.

  • 2

    Add heavy cream and tequila and reduce heat to medium-low. Cook until sauce thickens slightly and reduces, about 3-5 minutes. Remove from heat, stir in lime juice and salt and pepper to taste and set aside to cool.

  • 3

    Preheat oven to 400°F for a dark or nonstick pan (425°F for all other pan types). Grease pan and roll out pizza dough to desired thickness. Prebake crust 8 minutes.

  • 4

    Remove pizza from oven and top with 1/2 cup shredded mozzarella cheese. Top with tequila-lime sauce, then add another 1/2 cup cheese. Sprinkle on toppings -- shrimp, bacon, tomatoes, coconut flakes, mango and lime -- and top with remaining 1/2 cup cheese. Return to oven and bake until crust is golden brown and cheese is melted, about 6-10 minutes.

  • 5

    Remove pizza from oven and let sit 5 minutes. Sprinkle with chopped fresh cilantro, if desired, slice and serve.

Nutrition Facts

Serving Size: 1 Serving
% Daily Value
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
Vitamin C


*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Just when I thought I’d tried the best pizza recipes in the world, just when I thought there was no possible way I could eat anything more delicious, just when I thought I could never experience a better sweet-salty combo…THIS. Tequila Lime Pizza. HAPPENED. And my life is once again forever changed.A little birdy told me about this pizza (OK, it was my editors at Tablespoon) and at first I was all, “Mmm, OK, that looks and sounds pretty tasty.” Then I actually went for making my own version at home and while making it I was all, “Mmm, OK, this smells kind of amazing.” And then it was all made up and ready for the eatin’ and I took one bite and was all, “MmmOMGkajgoihwekdghalgahhhhhhhh!”(That’s code for: It’s really freaking good.)People – can I describe for you (in better terms than the gibberish above) how insanely delicious the combo of salty shrimp and crumbled bacon is with sweet, lightly toasted coconut flakes and fresh mango atop a bed of savory and citrusy tequila-lime white sauce all baked on a bed of melty mozzarella cheese and whole grain pizza crust is?Actually, that’s a pretty good description. But my point is, only until your mouth experiences this pizza can you truly understand the wonder and magic (and did I mention deliciousness?) that is this recipe. It defies reason and yet makes sense all at the same time. It’s unique and yet so simple. It’s a glimpse into the future of Pizzadom and we can have it right here, right now. And dudes and dudettes, it’s got tequila on it. ‘Nuff said.I encourage you to go out on a limb, take a risk and try this pizza, but only if you’re prepared for it to rock your world. If not, stick with the boring old cheese or pepperoni pizza. But you’re missing out – ON THE FUTURE. The tasty, tequila-limey, cheesy, sweet and savory future. Just saying.Tequila Lime Pizza, ready to eat

Tequila Lime Fajitas

I love fajitas! In any way shape or form, if fajitas are on the menu, I usually order them. These fajitas feature tequila lime marinated chicken and beef, but you can use anything you like! Shrimp, fish, chicken or beef, any of those would work perfectly in this dish.

1/2 cup gold tequila
2 limes, zested and juiced
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, grated
1/2 teaspoon cumin
3 tablespoons olive oil
3-4 dashes of your favorite hot sauce (optional)

2 pounds of chicken, beef, shrimp or fish
1 teaspoon paprika
1 bell pepper, cut into strips
1 onion, cut into strips
Salt & Pepper
1/3 cup chipotle sauce (optional)

For serving
Pico de gallo
Sour cream
Flour or corn tortillas

Zest your limes! Do this before squeezing…trust me. I’ve tried doing the reverse, with disastrous results.

Measure 1/2 cup of tequila in a measuring cup and add in 2 tablespoons of olive oil.

Toss in the lime zest, then grate in the garlic.

Squeeze in the lime juice.

And finally, drizzle in the hot sauce.

Whisk to combine and dissolve the salt.

Place your protein in a zip top bag and cover with marinade. If you’re using more than one protein, marinate them separately, and divide the marinade equally between the bags.

Refrigerate for 30 minutes (fish and shrimp) to 1 hour (chicken and steak). You don’t want to go too long with this marinade, since it contains a good amount of acid.

Heat a cast iron skillet to medium high heat, and drizzle in 1 tablespoon of olive oil. It should smoke slightly. Chop your bell pepper and onion into strips.

Toss the veggies into the hot pan and season with a pinch of salt and pepper. Cook for 5 minutes, tossing frequently. You want them to develop that char that’s essential for yummy fajitas.

After they’re nice and caramalized, remove the veggies from the pan and set aside.

Remove the marinated meat from the marinade and pat dry on with paper towels. This will help the meat brown in the pan, instead of steaming. Sprinkle with a pinch of paprika for coloring.

Place the chicken in the pan, and sear for 2-3 minutes, then flip. Lower the heat and saute the chicken until it’s cooked through.

When the chicken is cooked, toss in the steak strips. Remove the chicken and slice into strips, then toss back into the pan.

If you’re using the chipotle sauce, add it in now.

Add in the softened veggies and stir everything together to combine.

Serve with pico de gallo, my awesome guacamole and sour cream. If you’re feeling extra fancy, you can serve these with my homemade flour tortillas!

Tequila Lime Pizza - Recipes

This past weekend was el-perfecto weather-wise. Sunny, breezy, high 60's. Fantastic! Great for grilling stuff and eating refreshing desserts and drinking beer.

We decided to attempt grilled pizzas. For the crust, we simply used some of those frozen dinner roll dough balls. Coat them in olive oil, and put them in a bowl and cover to let them thaw and rise. When they were nice and soft and puffy, knead and flatten on an oiled surface. Tip: if the dough is resisting staying in the shape you want, put it aside and let it rest a few minutes while you start another crust.

To grill: first of all, have all your toppings and sauces chopped and ready to go. you'll need to do the topping part quickly. Put the flattened crusts on a clean, well-oiled hot grill. Once they look done on that side, flip them over, then quickly top the pizzas. Let cook until cheese is melted (or before crusts get too dark on the bottom. whatever comes first).

We had a few combinations. pepperoni and bacon, anchovy and red onion, and a bbq chicken pizza (based on a papa john's pizza. what?) that had red onion, pineapple, bacon and chicken. The bbq chicken one had a sauce that was 2 to 1 Jack's homemade pizza sauce and sweet baby rays bbq sauce. All were topped with fresh shredded mozzarella cheese.

For dessert, I had made a Tequila lime cheesecake from a recipe that in Conscious Cuisine by Cary Neff, a cookbook I have from the library. It's got lots of yummy-looking recipes. all healthy! I veered a little from the recipe, but not much. Here's what I did:

Tequila Lime Cheesecake
1½ cups graham cracker crumbs
½ cup toasted unsweetened coconut powder
¼ cup apple sauce
3 cups fat free cottage cheese
1 ½ cups 1/3 less fat cream cheese
2 cups raw cane sugar
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon lime zest
¼ cup key lime juice
1 cup fresh squeezed orange juice
2 packages unflavored gelatin powder
1 tablespoon tequila

Combine graham cracker crumbs, coconut and applesauce in a bowl. Press the crumbs into the bottom of 9.5” springform pan and set aside.

Puree cottage cheese in a food processor until smooth. Add the cream cheese, sugar, zests and lime juice. Process until combined, about 2 minutes. Pour orange juice into a small saucepan and sprinkle gelatin powder over it. Let stand for about 2 minutes. Stir over medium heat until the gelatin is dissolved. Stir in tequila. Add gelatin to cream cheese mixture and mix well. Pour this onto the prepared crust and smooth out the top. Cover and refrigerate to let the gelatin set…at least 4 hours.

The recipe in the book also calls for a tequila lime glaze, which we skipped because it required even more setting up time and we couldn't wait any longer. We did make a sort of tequila lime glaze, though, with tequila, key lime juice, fresh orange juice, citrus zest and sugar. It was thickened with a slurry of cornstarch and water. This should be pretty tart, to make a good companion for the cool, creamy, sweet cheesecake.

Grilled Tequila Steak Pizza

Place steaks and remaining marinade in a zip-top plastic bag turn steaks to coat. Close bag securely and marinate in the refrigerator for at least 15 minutes, or up to two hours.

Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons of marinade cover and refrigerate.

Remove steaks from marinade and discard remaining marinade.

Grill steaks over medium heat for 10 to 20 minutes, or until internal temperature reaches 145°F, turning occasionally.

Remove steaks from grill and keep warm.

Place tortillas on grill and grill one to two minutes, or until toasted. Flip tortillas and sprinkle evenly with cheese.

Grill one to two more minutes, until cheese starts to melt.

Carve steaks into thin slices.

Top tortillas with beef and corn mixture.

California Pizza Kitchen's chicken tequila fettuccine

Dear SOS: My coworker raves about the chicken tequila fettuccine from California Pizza Kitchen. Her birthday is coming up in February, and we would like to make the dish for a girls’ night in to celebrate. Do you have the recipe?

Dear Janelle: Happy birthday to your friend, and have fun celebrating! California Pizza Kitchen was happy to share its recipe, which we’ve adapted here.

In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes, or according to the package instructions. Drain, very lightly oil (to keep the pasta from sticking) and set aside.

In a medium saucepan, cook one-third cup of the cilantro (reserve the rest for garnish), garlic and jalapeno with 2 tablespoons of butter over medium heat until aromatic and the garlic is golden, 4 to 5 minutes. Stir in the broth, tequila and lime juice. Bring the mixture to a boil and cook until thickened to a paste-like consistency, 6 to 8 minutes. Remove from heat and set aside.

In a small bowl, drizzle the soy sauce over the chicken pieces and set aside to marinate for 5 minutes.

Meanwhile, in a large saute pan, heat the remaining butter over medium heat. Add the onion and red, yellow and green peppers, and cook, stirring occasionally, until the vegetables have wilted. Stir in the chicken and soy sauce, then the tequila/lime paste and cream.

Bring the mixture to a gentle boil and cook until the chicken is cooked through and the sauce is thickened, several minutes. When the sauce is done, stir in the fettuccine and remaining cilantro.

Serve the dish family-style or plate on individual serving dishes. Serve immediately.

California Pizza Kitchen Chicken Tequila Fettuccine

A California Pizza Kitchen Copycat Recipe

California Pizza Kitchen

The first California Pizza Kitchen opened in Beverly Hills in 1985. Former federal prosecutors Rick Rosenfield and Larry Flax combined their passion for food with fresh high-quality ingredients to create innovative, hearth-baked pizzas such as The Original BBQ Chicken, Thai Chicken and Jamaican Jerk Chicken, cooked in an open kitchen.

The California twists on traditional pizza flavors gave California a place in the pizza pantheon alongside Chicago and New York and almost immediately CPK expanded from California to more than 250 locations in more than 30 states and 11 countries.

  • 4 Pounds chicken wings
  • 1/2 Cup tequila
  • Zest and Juice of 2 limes
  • 1 jalapeño, seeded and very thinly sliced
  • 1 Tablespoon kosher salt
  • 1 Teaspoon ground black pepper
  • 1/4 Cup canola oil, plus more as needed

Cut the pointy tips off of the chicken wings, and either discard or save for chicken stock. Cut the wing in half at the joint.

In a gallon-size Ziploc bag, combine the tequla, lime zest and juice, jalapeño, salt, pepper, and oil for the marinade. Give it a little swish to mix and add the wings. Marinate in the refrigerator for 4 to 6 hours or up to overnight. About 15 minutes before you’re ready to grill, pull the wings out of the refrigerator and let come to room temperature.

When you are ready to cook the wings, preheat your grill to moderate heat.

Oil the hot grate and place the wings on the grill. Do not discard the marinade. Cook the wings for 12 to 18 minutes, depending on the size of the wings, until done, which is when they have an internal temperature of 165 degrees at the joint bone.

While the wings are cooking, pour the marinade into a small saucepan and bring to a boil. Lower the heat and simmer for about 10 minutes, until it thickens.

Place the cooked wings into a bowl and toss with the reduced marinade, which is now a glaze.

Grilled Tequila Steak Pizza

A simple but flavorful recipe for a Mexican pizza. Tequila, lime and chipotle flavor this tender Flat Iron Steak. Perfect on top of a cheesy grilled tortilla.

A simple but flavorful recipe for a Mexican pizza. Tequila, lime and chipotle flavor this tender Flat Iron Steak. Perfect on top of a cheesy grilled tortilla.

Share This Recipe

It’s not a good idea to cut into a steak or burger to see if it’s done. You’ll lose juices and risk drying out the meat. Instead, rely on your thermometer to tell you when it’s done.

Butcher Counter

Flat Iron Steak

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.


  • 2 beef Flat Iron Steaks (about 8 ounces each)
  • 1 cup cooked fresh or frozen corn kernels
  • 1 cup chopped tomato
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 4 medium whole wheat or flour tortillas (about 8-inch diameter)
  • 1 cup shredded Chihuahua cheese or Mexican cheese blend
  • Chopped fresh cilantro (optional)
  • 1/4 cup fresh lime juice
  • 1/4 cup tequila
  • 1 tablespoon minced chipotle pepper in adobo sauce


Combine marinade ingredients in small bowl. Reserve 2 tablespoons for topping. Place beef Flat Iron Steaks and remaining marinade in food-safe plastic bag turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes or up to 2 hours, turning occasionally.

Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons marinade in medium bowl. Cover and refrigerate.

Remove steaks from marinade discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Remove steaks keep warm. Place tortillas on grid. Grill, covered, 1 to 2 minutes or until toasted. Turn tortillas over sprinkle evenly with cheese. Grill 1 to 2 minutes or until toasted and cheese starts to melt.

Carve steak into thin slices. Season with salt, as desired. Top tortillas with equal amounts of steak and corn mixture. Garnish with cilantro, if desired.

To cook fresh corn on grill, pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn tie in place with kitchen string or strips of corn husk. Soak corn in cold water 30 minutes or up to several hours. Remove corn from water. Place on grid over medium, ash-covered coals grill, covered, 20 to 30 minutes (over medium heat on preheated gas grill, 15 to 25 minutes) or until tender, turning occasionally. To cook frozen corn on stovetop, heat nonstick skillet over medium heat. Add corn Cook over medium heat 4 to 6 minutes or until thoroughly heated, stirring occasionally.

Tequila Cocktails, Campari Cocktails

By now it is no surprise that I adore cocktails made with tequila, and specifically, tequila paired with citrus. From our grapefruit mint margarita, to our jalapeno cucumber margarita, citrus plays a key role in most of our tequila based cocktails. It was only a matter of time before I chose to pair tequila with fresh squeezed orange juice.

But I knew I wanted something different from the usual tequila, triple sec and citrus combo.

That's when I decided I needed to do something with the Campari I usually reserve for Negronis. And what would pair more perfectly with these ingredients than the Solerno blood orange liquor I've also grown to love.

I just knew that with the right formula, these ingredients combined would form the perfect cocktail: The Italian Margarita.

Italian Margarita Pairing Ideas

So here at Sip and Feast, we are passionate about pairing food with our cocktails. What are some great ideas to pair with this cocktail? Some of my recommendations are:

  • Pizza, like our roasted garlic white pizza. There is nothing better than pairing pizza with orange, IMO.
  • Tacos, specifically tacos with seafood and citrus, such as our tequila lime shrimp tacos. In fact, you could probably use orange juice as a substitute for the lime in this if you only have oranges.
  • Mole poblano always pairs perfectly with tequila and citrus based drinks.

These are just a few suggestions. This drink is so incredible, it's fine to just enjoy by itself!

Campari, tequila, orange liquor and fresh orange juice complete the ingredient list.

The Ingredients for the Italian Margarita

To make this drink you'll need just a few ingredients.

  • Tequila - I used Milagro silver, which is one of my favorite mixing tequilas.
  • Campari - You could use Aperol as well
  • Orange Liquor - I used Solerno Blood Orange Liquor, but you could also substitute Grand Marnier or Gran Gala.
  • Fresh squeezed orange juice - I suppose you could use bottled orange juice, but it's so damn easy to just squeeze the orange, and the taste cannot compare.

The Italian Margarita Process

Grab a glass and fill with ice. I used a beer can glass this time around because I love these glasses and wanted to try something new, but will typically use a rocks glass for margaritas.

Juice half an orange and add the juice, tequila, Campari and orange liquor to a cocktail shaker with some ice.

Shake vigorously for at least 20 seconds.

Strain and pour over ice. Garnish with orange peels, or orange slice/wedge. Whichever you prefer. Serve immediately.

Did you enjoy this Campari cocktail? Drop us a line and let us know and use #sipandfeast on Instagram. Don't forget to follow Sip and Feast on Instagram and Pinterest and sign up to receive great recipes directly to your inbox!

  • 1 lime wedge, plus 2 lime wheels for garnish
  • 1 tablespoon coarse salt, for glass rims
  • 4 ounces (120ml) high-quality blanco tequila (see note)
  • 2 ounces (60ml) Cointreau
  • 1 1/2 ounces (45ml) fresh juice from 2 limes

Run lime wedge around the outer rims of 2 rocks glasses and dip rims in salt. Set aside.

In a cocktail shaker, combine tequila, Cointreau, and lime juice. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over).

Fill glasses with fresh ice and strain margarita into both glasses. Garnish with lime wheels and serve.