I’m embarassed to say that this recipe has been in my posting queue for two months now. TWO MONTHS! Oh my goodness. I am so, so, sorry, you precious pizza you. 😦 I should just quit school and tend to food all day long.
But anyways, I whipped this Mexican Pizza up back in the good ‘ole snowy days of
yore February on a Saturday night. I was hungry after a long marathon training run and in the mood forsomething delicious and easy, packed with oodles of my favorite flavors. and filling. This Mexican Pizza fit the bill perfectly! It was substantial enough to be filling, but I think it’s light enough to be a great appetizer. It reminded me of a less-greasy quesadilla on pizza. Each slice was loaded with savory black bean spread [that was incredible on tortilla chips too, by the way] and a chock-ton of vegetables like onions, peppers, tomatoes, and corn. I can’t wait to make this in the summer with even more fresh veggies! Summer is almost. here. YAY! Topped off with crazy amounts of gooey cheese, this dinner was a winner in my book! [okay…maybe not crazy amounts of cheese, but definitely enough to delight in!]
- 1 batch pizza dough
- 1 1/2 cups shredded cheese [I used 3/4 cup each cheddar and monterey jack]
- 1 batch black bean spread, see below
- 1/2 cup frozen corn
- 1/2 cup diced tomatoes with green chilis, drained
- 1/3 cup green bell pepper, diced
- 1/4 cup red onions, diced
- 1/4 cup cilantro, minced
- sour cream, for dipping
- spinach, for topping
- 15 ounce can black beans, drained
- 2-4 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- dash cayenne pepper
- generous amount of freshly ground black pepper, to taste
- water or chicken broth, added to consistency’s sake
15 thoughts on “Mexican Pizza”
Mmm, the black bean spread sounds like it would be my favorite part. I love cumin!
I’ve had a pizza with black beans as a sauce too, and loved it! Good luck finishing up school. It never seems like it in the thick of things, but it really does go quickly!
Oh wow! This sounds wonderful. I love the crust and toppings and definitely that spread! I have to, have to make this.
Don’t worry about the holding off on posting recipes… I have some in my queue for like… 7 months..? Maybe longer. Yeah…
Mexican pizza is so, so good and I love that this one is fully loaded 🙂 🙂
Oh wow, the black bean spread sounds amazing. This really does sound better than a quesadilla!
I wonder if marathon training makes everyone crave pizza? Because I’ve wanted it more than you could ever believe. I think it’s time to give into that craving!
Mixing Mexican food and Italian food – sounds like a fantastic plan!
I haven’t made my own pizza yet but it needs to happen soon. Hopefully my oven won’t catch on fire like it did the last time I used it…
oh, yum!! i wonder if this would do well on the grill… only one way to find out!
Oh, wow. This sounds awesome…I would have never thought of using a black bean spread! YUM!
I love how you can pretty much put anything on top of a pizza crust, and it will be good!
I’ve never had a Mexican pizza before. This sounds great! Perfect for this Thursday.