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.Print
- 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 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
- Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow this videoinstruction 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. 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.
- 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!).