This post may include affiliate links; for details, see our disclosure policy.

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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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: Homemade Pizza for Beginners | What’s the Best Pizza Stone?

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.

Related: How to make artisan pizza | Homemade Pizza Recipes | Pizza Topping Ideas

Mexican Pizza Recipe

Looking for more homemade pizza recipes?

Outside this Mexican Pizza, here are a few of our favorite homemade pizza recipes on A Couple Cooks:

Related: Want a quick pizza dough without yeast? Rye Pizza Dough Cracker Crust

This recipe is…

This Mexican pizza recipe is vegetarian.

Mexican Pizza Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Loaded Mexican Pizza | A Couple Cooks

Best Mexican Pizza


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: a Couple Cooks
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 slices 1x

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

Scale

Instructions

  1. 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.
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  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 ½ teaspoon cumin, ¼ teaspoon paprika, and ¼ 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. Chop the cilantro.
  5. 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 How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 
  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!).
  7. 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.

Notes

Inspired by Everyday Annie

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

13 Comments

  1. Kelowna Pizza says:

    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!

  2. Danielle says:

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

  3. Sonja says:

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

  4. Tiffany says:

    I love Mexican pizza and yours looks fantastic!

  5. Lauren says:

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

  6. suchitra says:

    looks perfect and super delicious- gotta try it out!

  7. Dianna says:

    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.

  8. Steph@stephsbitebybite says:

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

  9. Lindsey at Burn Me Not says:

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

  10. Ang says:

    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!

  11. Caramel Wings says:

    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 :)

    1. Sonja says:

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

  12. Felice - All That's Left Are The Crumbs says:

    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.

See More Comments