13 In Main Courses

Mexican Pizza

Mexican Pizza

Since two of our favorite styles to cook are Italian and Mexican, the idea of combining them into Mexican pizza was instantly appealing!  Pizza making is very near and dear to our hearts, but we hadn’t ever ventured out of the realm of traditional Mediterranean toppings. Well, we may have to more often, because this version instantly became one of our new favorites!

Somehow the flavors melded into a wonderful blend of Mexican goodness, without tasting like a burrito. (It tasted more like…pizza. Well, Mexican pizza.)  I loved the spicy kick of the jalapeños and onions, and the use of Monterrey jack and cheddar instead of the typical mozzarella. The quantities in the recipe are approximate and can be customized to your liking (especially if you love spice and need more jalapeño!).

Many thanks to Annie from Annie’s Eats for the inspiration – who is not only the powerhouse behind one of my favorite food blogs, but a fellow Indy resident and wonderful person to boot!  Check out her blog for more beautiful recipes and photographs.

Mexican Pizza
Makes 2 10-inch pizzas

What You Need
2 crusts
pizza dough
1 can no-fat refried black beans (makes enough for around 4 pizzas)
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne
1 small red onion
1 tomato
1 jalapeño pepper (or more to taste)
2 handfuls fresh cilantro
2 handfuls frozen corn
Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Kosher salt

What To Do

Place your pizza stone in the oven and preheat to 500°F.

2  In a medium bowl, mix the refried black beans with a bit of water to thin the consistency so that it is easily spreadable. Mix with 1/2 teaspoon cumin, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne.

3  Seed and dice the tomato.  Finely chop the red onion. (If you’re worried about it being too strong, soak it in some cold water for a bit to soften the flavor.)  Chop the cilantro. Seed and dice the jalapeño (taking the necessary precautions – stay away from the eyes!).

When the toppings and oven are ready, shape the dough into a 10-inch round. Place the dough on a floured pizza peel if you have one, or pull the pizza stone out of the oven and carefully place the dough on it.

5  Quickly assemble the pizza. Spread the bean mixture in a thin layer over the dough, sprinkle on as much cheese as you like, and add the red onion, tomato, jalapeño, corn, and cilantro. Sprinkle with kosher salt (very important – this really brings out the flavors!). If desired, brush a little olive oil on the crust to help it brown.

Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes. Repeat Steps 4 through 6 for the second pizza (if your stone isn’t big enough for two!).

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  • Reply
    Felice - All That's Left Are The Crumbs
    January 17, 2011 at 3:22 pm

    I love it when two cuisines are mixed together, and you pizza looks like the best of both worlds. We have a restaurant here called Ciao Mein which is Italian-Chinese, and I used to think was strange, but now it seems like the most natural thing in the world.

  • Reply
    Caramel Wings
    January 17, 2011 at 4:46 pm

    Beans on a pizza, sounds appetizing, I am inspired! I might just try out an Indo-Italian Calzone too!(you’ve got me falling in love with them bigtime) Lovely picture too :)

    • Reply
      January 19, 2011 at 10:43 pm

      I love the idea of different ethnic calzones – you’ve got me thinking! Thanks for the idea :)

  • Reply
    January 17, 2011 at 6:31 pm

    What a great idea! I am loving the sound of this pizza! Who knew you could have Italian and Mexican food all in one?

  • Reply
    January 17, 2011 at 6:33 pm

    This looks great! I’m not a huge beef eater and most of the time that is what you see on the typical Mexican/Taco pizza. And I love love cilantro. I have never even thought to put that on my Pizza. Yummy!

  • Reply
    Lindsey at Burn Me Not
    January 17, 2011 at 6:35 pm

    This pizza looks delicious! I bet some pico de gallo or avocado thrown into the mix would also be yummy. :)

  • Reply
    January 18, 2011 at 1:31 am

    That looks absolutely wonderful. I can almost smell it. When you think about it, there really is not a lot of difference betwee Italian and Mexican cuisine. The both use peppers, onions, tomatoes, cheese and bread. Thanks for sharing the photo it looks really great.

  • Reply
    January 18, 2011 at 7:36 am

    looks perfect and super delicious- gotta try it out!

  • Reply
    January 18, 2011 at 10:57 am

    I love fun pizza ingredient combinations, and this one sounds delicious!

  • Reply
    January 18, 2011 at 9:16 pm

    I love Mexican pizza and yours looks fantastic!

  • Reply
    January 19, 2011 at 10:44 pm

    Thanks, everyone! Hope you enjoy the recipe if you try it – it’s definitely in the “make again soon” category! :)

  • Reply
    September 28, 2011 at 7:48 pm

    I’m trying this tonight & adding a bit of chorizo. So excited!

  • Reply
    Kelowna Pizza
    January 8, 2013 at 1:38 pm

    I have never thought of using refried beans as a base, that fascinates me because I love them so much, this pizza looks delicious! A definite repin!

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