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?
- Yogurt Ranch Salad Pizza
- Umami Bomb Pita Pizza
- Pecan, Grape, and Onion Pizza
- Caramelized Onion and Brussels Sprouts Pizza
- Very Veggie Vegan Pizza
This recipe is…
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 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)
- 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.
- Place your pizza stone in the oven and preheat to 500°F.
- 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.
- 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.
- 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!). Garnish with torn cilantro. Add sour cream and pickled onions, if desired.
Inspired by Everyday Annie
Keywords: mexican pizza recipe
About the Authors
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.
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.