Growing up, my mom would make Mexican Pizza for my family (7 of us kids). It was made with a traditional pizza crust, refried beans, and cheddar cheese on top.
We kids loved it! I almost completely forgot about it until recently, it’s been so long since we’ve eaten that. Somehow it came to the forefront of my mind recently and I re-vamped it.
This recipe is a family-pleaser. It makes a lot, it’s cheap, filling and healthy. And it’s Mexican food (er….kind of)….need I say more?
While you could make it on a regular pizza pan, I made it in a sheet pan, for sentiment’s sake. My mom always made it in a sheet pan.
Remember that homemade refried beans recipe I shared earlier? This is another great use for those beans. Or, just use a can! Don’t want to make pizza dough? You could buy it, or use whole-wheat tortillas for personal pizzas and bake them for about 5 minutes.
Mexican Pizza
Ingredients
- 1 recipe your favorite pizza crust, after rising (the recipe I used is below)
- 1 can fat-free refried beans (or about 1 1/2 cups homemade)
- 1 1/2 tsp taco seasoning
- 1/2 cup salsa
- 1/2 cup diced red onion
- 2 small tomatoes (or additional salsa)
- 1 can pickled jalepenos (or a fresh one)
- 1 cup corn (fresh or thawed from frozen)
- 1 green onion
- 1/4 cup chopped cilantro
- 1 avocado or guacamole
- Cashew Queso or your favorite cheese
Cashew Queso
- 1 cup raw cashews
- 1/2 cup water
- 1 lemon, juiced
- 2 tsp taco seasoning
- 1 can green chilies
Instructions
- If using the cashew queso, cover cashews with water to soak. Set oven to preheat to 500 degrees.
- Sprinkle 1 large pizza pan or cookie sheet with corn meal, or lightly grease it. Spread out pizza dough onto a cookie sheet until evenly spread out. Press a thick crust around the edges.
- In a small bowl, stir refried beans with salsa and taco seasoning. If using canned beans, add a little water (about 1/4 to 1/2 cup) until they are thin and spreadable. Adjust to taste and add more salsa or taco seasoning as desired.
- Spread bean mixture over pizza dough. Sprinkle with chopped onion, corn, tomatoes or salsa, jalepeno and cheese, if using (if using cashew queso sauce, save it for after baking).
- Bake at 500 degrees for 10-12 minutes, until beans are bubbling and crust is golden.
- Remove from oven and sprinkle with chopped avocado, chopped cilantro, sliced green onions, and lots of cashew queso (I put mine in a zip lock bag with the tip cut off, but you could also just use a spoon and drizzle it over the pizza). Serve with additional hot sauce, guacamole, or sour cream if desired.
To make Cashew Queso
- Let cashews soak in hot water for at least 10 minutes. Then drain, and place all ingredients in a small bullet or high-speed blender and blend until very smooth and creamy. Add about 1/2 tsp salt if your taco seasoning is not salted.
Notes
One-Hour Pizza Crust
Ingredients
- 2 1/4 cups flour (I use 1 cup white bread flour and 1 1/4 cups whole wheat flour)
- 2 1/4 tsp dry yeast (1 packet)
- 1/2 tsp salt
- 1 tbsp honey or maple syrup
- 1 cup lukewarm water
Instructions
- Mix the flours and salt in a large bowl.In a liquid measuring cup, stir warm water, honey and yeast together. Let the yeast activate and foam for 5 minutes.
- Pour water into flour mixture. Dump onto clean counter and knead for 7 minutes or use the dough hook of a stand mixer. Shape into a ball and place dough in a floured or greased bowl. Let rise in a warm place for 1 hour. I like to put it in my oven with the light on if it's chilly in the house.
- After rising, press dough onto pizza pan and cover with desired toppings. Bake at 500 degrees for 7-10 minutes.
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