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.