This Mexican pizza is a colorful, veggie-packed treat for an anything-but-ordinary pizza night.
When you can’t decide between pizza or Mexican food for dinner, this easy Mexican pizza, courtesy of Taste of Home reader Mary Barker of Knoxville, Tennessee, delivers the best of both worlds. You might hear “Mexican pizza” and think of the beloved Taco Bell Mexican pizza with crispy layered tortillas, but this recipe starts with a traditional crust and puts fresh veggie toppings in the spotlight.
The crust is topped with a creamy black bean base, colorful vegetables, and a blend of cheddar and pepper jack cheese. It’s a fun, meatless mashup that still feels hearty and satisfying, thanks to the protein- and fiber-packed beans and all those vegetables. Perfect for busy weeknights or casual dinners, this lightened-up pizza recipe satisfies cheesy cravings while sneaking in extra nutrition.
Mexican Pizza Ingredients
- Black beans: Drained and mashed canned black beans create a creamy, protein-packed base that stands in for traditional pizza sauce. Pinto beans are an easy swap.
- Vegetables: A colorful mix of chopped red onion, yellow bell pepper, tomatoes, jalapeno, garlic and fresh spinach brings crunch, freshness and a touch of heat to the pizza. Adjust the jalapeno to taste, or substitute a poblano or green bell pepper for less spice.
- Seasoning: Chili powder and cumin give the beans a warm, smoky flavor, while hot pepper sauce adds gentle heat. Skip the hot sauce for spice-sensitive eaters, or add a little extra if you like more kick.
- Cilantro: Fresh cilantro adds a bright, herbaceous finish that livens up every bite. If cilantro isn’t your thing, try minced parsley or chopped green onions as an alternative.
- Pizza crust: A store-bought premade crust keeps this recipe weeknight-friendly, and is sturdy enough to support the beans, veggies and cheese. You can start with uncooked pizza dough, but you’ll need to parbake it before adding toppings.
- Shredded cheese: This Mexican-style pizza is topped with both shredded cheddar and pepper jack for a mix of sharp flavor, creaminess and subtle heat.
Directions
Step 1: Prepare the toppings
Preheat your oven to 400°F. In a small bowl, mash the black beans.
Stir in the chopped red onion and yellow pepper, plus the chili powder and cumin.
In a separate bowl, mix the chopped tomatoes with the jalapeno and minced garlic.
Editor’s Tip: For easier mashing, warm the black beans first in the microwave for 20 to 30 seconds.
Step 2: Assemble the pizza
Place the parbaked pizza crust on an ungreased 12-inch pizza pan. Spread the bean mixture evenly over the crust, leaving a small border around the edge. Spoon the tomato mixture over the beans, then top it with the chopped spinach. Sprinkle on the minced cilantro, followed by a few shakes of hot pepper sauce (if desired) and the shredded cheese.
Editor’s Tip: Be sure to layer the cilantro and spinach under the cheese so they stay tender as the pizza bakes, rather than drying out on top.
Step 3: Bake the pizza
Bake the pizza for 12 to 15 minutes, or until the cheese is melted and the edges of the crust are lightly golden.
Editor’s Tip: Let the pizza cool for a few minutes before slicing and serving it. A quick rest helps the cheese set, making for neater slices.
Mexican-Style Pizza Variations
- Swap the beans: Use canned refried beans instead of mashing and seasoning black beans for a smoother, creamier base with classic Mexican flavor.
- Change the cheese: Replace the cheddar and pepper jack with a Mexican-blend cheese, Monterey Jack or even queso fresco for a cheesy twist.
- Mix up the veggies: Layer corn, sliced zucchini, roasted red peppers or mushrooms in place of (or in addition to) the vegetables in this recipe to vary the pizza’s flavor, color and texture.
- Serve with a sauce: Offer salsa, guacamole or sour cream on the side for dipping, or drizzle the baked pizza with avocado-lime crema for brightness and extra creaminess.
How to Store Mexican Pizza
Let leftover slices of Mexican-style pizza cool to room temperature, then wrap them tightly in aluminium foil or transfer them to an airtight container. Store Mexican pizza in the refrigerator for up to four days.
Can you make this Mexican-style pizza ahead of time?
Yes, you can prep some parts of this Mexican pizza ahead of time. To make this Mexican pizza recipe even speedier, mash and season the black beans and chop the vegetables up to one day in advance. Store all the toppings in separate airtight containers in the refrigerator. To keep the crust from getting soggy, assemble and bake the pizza just before serving it.
How do you reheat Mexican pizza?
Warm leftover Mexican pizza in a 375° oven or toaster oven until it’s heated through and the cheese is melted. You can also reheat pizza in a covered skillet over medium-low heat on the stovetop, or in an air fryer. The microwave works in a pinch, but it’ll make the crust softer.
Mexican Pizza Tips
Can you add meat to this Mexican pizza recipe?
Yes! You can add meat to this Mexican pizza to make it a heartier meal. Browned ground beef flavored with taco seasoning would be perfect here, but shredded rotisserie chicken (toss it with salsa for extra zing!) or cooked chorizo would also work well. Just layer the meat over the bean base before adding the vegetables and cheese, and avoid overloading the pizza so the crust stays crisp and sturdy.
Can you make your own pizza crust for Mexican-style pizza?
Yes, you can make your own pizza crust for a Mexican-style pizza. Start with your favorite homemade pizza dough recipe. For a speedy homemade option, try this thin-crust pizza crust that’s ready in 10 minutes. After mixing and proofing the dough, shape the crust and par-bake it before adding the toppings; this cooks your crust through and helps it stay crisp under the beans, veggies and cheese.
What can you serve with Mexican-style pizza?
This Mexican-style pizza pairs well with simple sides like a simple green salad, chips and salsa, or a street corn salad. Guacamole, sour cream, ranch dressing and crema are all perfect options for drizzling or dunking the crust.TEST KITCHEN APPROVED
Loaded Mexican Pizza
Yield:6 servings
Prep:15 min
Cook:15 min
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium red onion, chopped
- 1 small sweet yellow pepper, chopped
- 3 teaspoons chili powder
- 3/4 teaspoon ground cumin
- 3 medium tomatoes, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 garlic clove, minced
- 1 prebaked 12-inch thin pizza crust
- 2 cups chopped fresh spinach
- 2 tablespoons minced fresh cilantro
- Hot pepper sauce to taste
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup shredded pepper jack cheese
Directions
- 1In a small bowl, mash black beans. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic.
- 2Place crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, pepper sauce, cheddar cheese and pepper jack cheese.
- 3Bake at 400° for 12-15 minutes or until cheese is melted.
Nutrition Facts
1 piece: 295 calories, 8g fat (3g saturated fat), 17mg cholesterol, 581mg sodium, 40g carbohydrate (5g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 1 vegetable, 1 lean meat.
