Appetizers, Main Dishes, Pizza, Recipes

Mexican Pizza

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. šŸ˜¦ I should just quit school and tend to food all day long.


Kind of…

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 forsomethingĀ deliciousĀ and easy, packed with oodles of my favorite flavors. and filling. This Mexican Pizza fit the bill perfectly!Ā It was substantial enough to be filling, but I think it’s light enough to be a great appetizer.Ā It reminded me of Ā a less-greasy quesadilla on pizza. Each slice was loaded with savory black bean spread [that was incredibleĀ 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 Ā a winner in my book! [okay…maybe not crazy amounts of cheese, but definitely enough to delight in!]

Mexican Pizza


  • 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
for the black bean spread: [from goodLife {eats}]
  • 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
Prepare pizza dough as directed, divide into two portions if applicable. Preheat oven to 450 degrees. Roll out 1 round of pizza dough and bake for about 8-10 minutes [use your judgment–longer, 14-16 minutes, if a thick crust in a springform pan; shorter if spread thin… basically you want the crust to cook somewhat but not be crispy when it’s time to top that baby!].
Meanwhile, prepare black bean spread. In the bowl of a food processor, combine black beans, lime juice, cumin, chili powder, garlic, and cayenne pepper. Pulse to blend well. Add freshly ground black pepper to taste and water or chicken broth to thin out the sauce if need be. A hummus-like consistency is good.
Then, prepare the pizza! Spread a thin layer of black bean spread on the crust, then top with onions, tomatoes, peppers, corn, and cilantro. Cover with cheese and return to oven for an additional 15-20 minutes, or until done. Serve with spinach and sour cream.
Click here for the printable version:Ā Mexican Pizza

15 thoughts on “Mexican Pizza”

  1. 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!


  2. 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…


  3. 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!


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