Mexican Pizza

For those of you that menu plan, do you ever have a meal that for one reason or another gets pushed back to the following week again and again (and again)?  Once is certainly understandable as plans do change, but when the same meal is delayed week after week, it must be because subconsciously you’re just not feeling it.  I guess that was me with this pizza, which is a bit strange considering that the whole reason I wanted to make it was because I had tried it in a restaurant and loved it.  I had all the ingredients on hand but probably delayed it five weeks before I buckled down and just made the darn thing.  And like so many times when I put off making a recipe, I now want to kick myself in the butt for missing out on this awesome dinner.

It’s certainly a departure from a typical pizza, but in a very good way.  I used a seasoned black bean puree in place of the usual sauce, layered with lots of cheddar and monterey jack cheese (pepper jack would also be great) and topped with corn, tomato, jalapeño, onion and cilantro.  As usual with pizza, it’s very easy to adapt this to suit your tastes.  I thought this had a nice amount of spice – a little spicy, but not so much that Andrew wouldn’t eat it.  In fact, he loved it!  If you want to dial up the spice, add another jalapeño to the toppings or consider pureeing a chipotle in adobo with the black bean mixture.  This was a great meal and I can’t wait to make it again.  And next time, I definitely won’t be pushing it back to the next week.

Other yummy pizza ideas:
Spinoccoli Pizza
Caesar Salad Pizza
Chicken Ranch Pizza
Greek Pizza
Chicken Pesto Pizza

For tips on making great homemade pizza, check out my tutorial.

Mexican Pizza
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Pizza dough
1 can black beans, rinsed and drained
½ tsp. cumin
¼ tsp. paprika
¼ tsp. cayenne
3 tbsp. chicken broth, veggie broth or water
3 oz. shredded cheddar cheese
3 oz. shredded monterey jack cheese
1 jalapeño, seeded and diced
¼ cup red onion, finely chopped
1/3 cup tomato, seeded and diced
1/3 cup corn (fresh or frozen)
3-4 tbsp. chopped fresh cilantro
Salt and pepper, to taste

To make the pizza, preheat the oven and a pizza stone at 500˚ F for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.

Combine the black beans, cumin, paprika and cayenne in the bowl of a food processor.  Puree until ground into a paste.  Scrape down the sides of the bowl.  With the processor running, add the chicken broth through the feed tube until a smooth mixture is formed.  Spread the bean puree onto the shaped pizza crust in an even layer (I used about ¾ of the puree).  Layer evenly with the cheddar and monterey jack cheese.  Sprinkle the jalapeño, red onion, tomato, corn and cilantro over the cheese layer.  Season with salt and pepper if desired.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Source: Annie original, inspired by Bazbeaux Pizza

35 Responses

  1. Sound yummy pizzaaa! Bookmarked! I wonder how does it taste with black beans?

  2. I totally do that with new dinner recipes…they get bumped to the next week and bumped to the next week and bumped again!

  3. what a great spin on typical pizza! i definitely have meals like that. it is usually that i think a dish is a lot more work than it really is.

  4. Ok, all of your recipes look awesome… but wow, this one is great. I love pizza and I love mexican, so combining the two is a winner!

  5. Looks realy great!

  6. I was just meal planning this morning and put your Black Bean Enchiladas on next week’s menu! I think this one will have to go on our menu either the following week or after Christmas (Oh, wait! Am I already pushing it back?!?). 🙂

  7. Hi Annie: I absolutely love your pizza recipes! Can’t wait to try the Mexican pizza. Was wondering if you have a barbeque chicken pizza or Buffalo chicken pizza recipe?

  8. wow, this looks great! i love pizza and mexican food, so how could they not be awesome together?

  9. Wow. This pizza look amazing! Great recipe.

  10. This pizza looks amazing! I love cilantro, so would definitely love this pizza. Will have to give it a try. Thanks for sharing!

  11. Hi Annie, this has nothing to do with this particular post, but I’ve been making your Guinness cupcake and eggnog cupcakes and they have been huge success! my friends have been asking for the recipes, and I’ve been directing them to your website, and they are amazed! So I just learned that you are in your residency program! that’s so impressive, I thought you were a stay home mom!! I’m a medical student as well, and it’s so good to know that when you really love something you can find time to do them and share with others, even when you are as busy as a medical resident!!! so keep up the great work, and looking forward to seeing more of your amazing culinary skills and beautiful pictures 🙂

  12. Do you even know how much I was wishing that I had the ingredients for this in the fridge to make it tonight?! This looks fabulous. Can’t wait to try it!

  13. It is a comedy act watching my husband and myself, with egg lifters, cutting boards, what ever works, trying to lift that darn pizza onto the stone. I have even purchased a giant wooden paddle that I coat with corn meal. I still end up with a “glob” of pizza fixings on the stone.
    There has to be a better way of transferring the finished pizza.
    PS ….absolutely love your blog

  14. Wow this looks awesome. Thanks for sharing!

  15. The mexican pizza sounds so good! I love the idea of black bean puree for the sauce. The chile in adobe sauce is a great idea for the sauce as well! Can’t wait to try this recipe!

  16. I do the delay thing with meals all the time….I literally have a pile of things waiting on me to try out. 😉 These looks wonderful. I’ve never made a Mexican style pizza…which is quite shocking given how much pizza I toss together. Must try this out.

  17. Ah yes I do that often and like you I often kick myself for blowing it off for so long when it turns out delicious! This looks really good, it’d be a family pleaser for sure. Thanks for the great idea!

  18. Sounds wonderful. You’ve inspired me to invent an Asian pizza. Can’t remember if I have a dough ball in the freezer.

  19. We have pizza every Saturday night. We usually just do Hawaiian because we love it so much, but I’m searching for more favourites. I’m going to try this out this weekend. Sounds too delish!

  20. We all have that meal that gets pushed back sometimes; I’m so glad you finally got to this one! Sounds and looks amazing! At a previous job, we used to order from one particular pizza place all the time that made this amazing “mexican” pizza with enchilada sauce, etc…do you know of any recipes for that??

  21. I’m a menu planner and there always seems to be one meal that doesn’t feel right, which is weird since I did the planning! This recipe looks great.

  22. Looks great! I’m always looking for yummy new pizza recipes!

  23. Yes – I always have those recipes that I put off. Usually those are the recipes that are rather involved.

    This Mexican pizza is a thing of beauty. Definitely one of my favorite ways to top a pizza.

  24. This recipe will go on the top of my pile for sure! 🙂

  25. Saw this on your blog yesterday morning and swung by Whole Foods to pick up the ingredients on my way home from work to make for dinner! Sooooo delicious! I added some seasoned ground beef to the pizza to beef it up a little (no pun intended) for the boyfriend who seems to need meat at every meal. 🙂

  26. I love this idea! A far cry from the Taco Bell variety. I recently made an insanely delicious breakfast pizza, from Smitten Kitchen…you should try it!

    I once had an amazing cheeseburger pizza at a restaurant that was pretty amazing too, maybe we should try and re-create that one!

  27. I’m almost ready to go to bed but I am thinking of midnight snack right now. What was it you replaced with black beans?

  28. I made this for dinner tonight and we all really enjoyed it. I made the mistake of using all the puree so it was a little thick. I didn’t notice that Annie only used 3/4 of the mixture so don’t make the mistake I did. And I wasn’t too heavy on the cheese so that was mistake #2. I’ve got some extra pizza dough so I am going to try it again next week!

  29. I made this today for lunch. YUMMY! I used all the black bean puree and it was fine for me. I didn’t put the jalapeno or corn on the pizza. My husband liked it okay, he said it was more of an appetizer pizza to him while he is waiting on the three meat pizza to come out of the oven. Our kids liked it as well. The bean puree is good by itself! Thanks Annie.

  30. I made this for dinner tonight and it was delicious! It’s on my Make-Again list. Thanks for sharing the recipe!!!

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