If you’re craving bold flavors with minimal fuss, this Mexican pizza delivers a fiesta right on your plate, combining crispy crust, melty cheese, and vibrant toppings that taste like they’ve been simmering all day, even on a busy weeknight.
The secret lies in layering fresh ingredients with just the right balance of spice and creaminess, creating a dish that’s as satisfying as Chicken Poblano and Shrimp Cocktail—two of my favorite Mexican recipes known for their rich, authentic flavors.
Whether you’re hosting friends or just winding down after a hectic day, this pizza invites you to experiment with bold textures and tastes, proving that great Mexican cooking can be both approachable and impressive at the same time.
What’s So Great About This Dish?
- Best of all, it tastes incredible—every bite packs that satisfying Mexican zest that keeps you coming back for more.
- The first time I made it, I was blown away by how quickly it came together—ideal for weeknights when time is tight but flavor matters most.
- It’s become a crowd-pleaser at casual dinners because everyone can customize toppings, turning it into a shared culinary adventure.
- Using fresh, locally available ingredients keeps the dish vibrant and connects me to the rich food culture of the Southwest.
- I’ve tweaked the spice levels to suit the family, learning how subtle changes can make the recipe versatile for all palates.
Mexican Pizza Recipe
A flavorful twist on pizza night, this Mexican pizza layers refried black beans, zesty salsa, colorful vegetables, and melty cheese on a crisp crust. It’s bold, satisfying, and ready in under 20 minutes—perfect for a quick dinner or casual get-together.
Equipment
- Baking pan
- Sauce pot
- Wooden spoon or spatula
- Offset spatula or sandwich spreader
- Measuring spoons
- Oven
- Chef’s knife
Ingredients
- 1 flat bread round or blind-baked pizza crust such as Boboli
- 1/4 cup salsa use your favorite—mine is a peach-mango tomato blend
- 1 tablespoon minced cilantro
- 1 cup grated melty cheese like quesadilla or fontina
- 15- ounce can refried black beans you’ll use half
- 2 cups chopped vegetables
Instructions
- Preheat the oven to 400°F.
- In a small sauce pot over medium-low heat, warm half a can of refried black beans until they become soft and easy to stir.
- Stir in the salsa and reduce the heat to low, occasionally stirring to prevent the mixture from drying out.
- Place a pizza round on a baking pan and spread the black bean mixture evenly over the crust, leaving a border along the edge for easy handling.
- Use an offset spatula or sandwich spreader for smooth spreading.
- Evenly scatter chopped vegetables over the bean layer, then sprinkle shredded cheese on top.
- Bake the pizza for 8 to 10 minutes, or as directed on your pizza crust’s packaging—rest assured the toppings will hold up.
- Once baked, garnish with chopped cilantro and serve hot.
Notes
- Warm the refried beans slowly to prevent scorching and to ensure smooth texture.
- Use pre-shredded cheese for faster prep, but freshly shredded melts more evenly.
- Add jalapeños or hot sauce for a spicy kick if you like heat.
| Calories | 420kcal |
| Carbohydrates | 46g |
| Fiber | 7g |
| Fat | 18g |
| Protein | 18g |
| Cholesterol | 30g |
