Mexican Pizza Recipe

This Mexican pizza recipe features creamy refried beans, spicy jalapeño, and sweet corn. The perfect dish for when you can’t decide between Italian and Mexican food!

Mexican Pizza Recipe

Since two of our favorite styles to cook are Italian and Mexican, the idea of combining them into one Mexican pizza recipe 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 this Mexican pizza recipe are approximate and can be customized to your liking (especially if you love spice and need more jalapeño!).

Related: Everything you need to know about making artisan pizza

Mexican Pizza Recipe

How to make Mexican pizza

When prepping the toppings for this pizza, be extra careful when handling the jalapeño. Even if you wash your hands immediately after cutting the pepper, there will be residual juice left on your fingers that you can’t see or feel. To be safe, don’t touch your face or eyes for at least 30 minutes afterwards to avoid irritation (trust me, I’ve rubbed my eyes one too many times after cutting a jalapeño. It’s never fun!).

If you think you’ll have leftovers of this Mexican pizza recipe that you’ll want to freeze, either omit the tomato altogether or pick off the tomato before freezing. I know that sounds a little odd, but tomatoes are the one pizza topping that doesn’t freeze well. Frozen tomatoes go a bit grainy in the freezer and never taste good reheated! The rest of this pizza will freeze and reheat nicely. To freeze pizza leftovers, simply let the pizza cool to room temperature before sealing in a freezer-safe container or baggie. When you’re ready to enjoy a slice of this Mexican pizza, pop it into the oven until heated through!

Many thanks to Annie from Everyday Annie for the inspiration for this Mexican pizza recipe. She is not only the powerhouse behind one of my favorite food and lifestyle blogs, but she’s also a fellow Indy resident and truly lovely person! Check out her blog for more beautiful recipes and photographs.

Mexican Pizza Recipe

Looking for more homemade pizza recipes?

This recipe is…

Vegetarian.

Mexican Pizza Recipe

 

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Loaded Mexican Pizza | A Couple Cooks

Mexican Pizza Recipe


1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 10-inch pizzas
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican

Description

This Mexican pizza recipe features creamy refried beans, spicy jalapeño, and sweet corn. The perfect dish for when you can’t decide what to make!


Ingredients

  • 2 crusts pizza dough
  • 1 can refried black beans (makes enough for around 4 pizzas)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1 small green onion
  • 1 tomato
  • 1 jalapeño pepper (or more to taste)
  • 2 handfuls frozen corn
  • Mexican cheese blend (or a mix of Monterrey jack and cheddar)
  • Kosher salt
  • 2 handfuls fresh cilantro, torn
  • Sour cream, to serve (optional)
  • Pickled onions, to serve (optional)

Instructions

  1. Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.
  2. Place your pizza stone in the oven and preheat to 500°F.
  3. 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.
  4. Seed and dice the tomato. Thinly slice the green onion. Seed and dice the jalapeño (keep your hands away from your eyes!); or if you prefer, thinly slice it.
  5. 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.
  6. 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.
  7. 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!). Garnish with torn cilantro. Add sour cream and pickled onions, if desired.

Notes

Inspired by Everyday Annie

Keywords: mexican pizza recipe

 

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

13 Comments

  • 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
      Sonja
      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
    Steph@stephsbitebybite
    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
    Ang
    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
    Dianna
    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
    suchitra
    January 18, 2011 at 7:36 am

    looks perfect and super delicious- gotta try it out!

  • Reply
    Lauren
    January 18, 2011 at 10:57 am

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

  • Reply
    Tiffany
    January 18, 2011 at 9:16 pm

    I love Mexican pizza and yours looks fantastic!

  • Reply
    Sonja
    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
    Danielle
    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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