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!
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!).
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.
Looking for more homemade pizza recipes?
Outside this Mexican Pizza, here are a few of our favorite homemade pizza recipes on A Couple Cooks:
- Perfect Neapolitan Pizza Recipe
- Best Ever Taco Pizza
- Spicy Vegetarian Diavola Pizza
- Our Best Vegan Pizza
- Italian Pizza with Pesto
- Artichoke & Cherry Tomato Pizza
- Best Anchovy Pizza
- Italian Calzones
- Yogurt Ranch Salad Pizza
- Easy Cheese Pita Pizza
- Caramelized Onion and Brussels Sprouts Pizza
- Homemade Margherita Pizza Recipe
- KitchenAid Pizza Dough Recipe
Related: Want a quick pizza dough without yeast? Rye Pizza Dough Cracker Crust
This recipe is…
This Mexican pizza recipe is vegetarian.Print
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!
- 2 balls Best Pizza Dough (or Food Processor Dough or Thin Crust 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
- Fresh cilantro
- Sour cream or Mexican Crema, to serve (optional)
- Pickled onions, to serve (optional)
- Prepare the dough using the Best Pizza Dough Recipe (follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- 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.
- 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. Chop the cilantro.
- When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see this video for instructions. Then gently place the dough onto the pizza peel.
- 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!).
- Transfer the pizza to the pizza stone using the pizza peel, 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!). Chop the cilantro and add it as a garnish. Add sour cream and pickled onions, if desired.
Inspired by Everyday Annie
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Keywords: mexican pizza recipe
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog 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.
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 recipe 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.