Think the Italians have a lock on the pizza department? This Mexican inspired version will give that theory a run for its money. No more pit stops at Taco Bell, though – this is the homemade version!
What Is in Mexican Pizza?
Black bean puree – This flavorful mixture made quickly in a food processor with canned black beans, olive oil and garlic takes the place of the tomato sauce, spread as the base layer over the pizza dough.
Ground beef with Mexican seasonings – Ground beef (or you can use ground turkey, chicken, or even soy crumbles for a vegetarian version) is browned in a skillet with cumin and chili powder for added flavor.
Cheese – I like to use a shredded Mexican blend, which is usually a mix of cheddar, Asadero, queso, and Monterey Jack, though the blends vary from brand to brand. You could also use just a single one of those cheeses if you prefer, or a combo of two.
Toppings – Scallions, tomatoes, and sliced black olives (optional!) finish off the pie. With one more finishing touch….
Avocado Crema – The whole thing is finished with a drizzle of creamy avocado crema, which is simply ripe avocado pureed with sour cream or plain Greek yogurt and a bit of lemon or lime juice and olive oil. A final sprinkling of fresh sliced scallions, and the pizza is good to go!
How to Make Mexican Pizza
- Preheat the oven to 425°F. In a food processor, place the black beans, garlic, olive oil, and salt. Puree until smooth.
- Brown the meat with the chili powder and cumin until crumbly. Add 1/4 cup water and stir until the water has evaporated. Remove from the heat and cool slightly.
- Roll out the pizza dough onto a rimmed baking sheet. Spread the dough evenly with about 1/3 cup of the black bean sauce, leaving a ½-inch border. Sprinkle the dough evenly with the browned meat, then with the shredded cheese. Top the pizza with the tomatoes, half the scallions and the olives, if using.
- Bake until the dough is cooked through and the cheese is melted, about 15 to 20 minutes. While the pizza is baking, place the avocado, sour cream, lemon or lime juice, olive oil, and salt and pepper in a food processor or blender and blend until smooth.
- Let the pizza sit for a minute or two before drizzling with the avocado crema, sprinkling with the remaining scallions, and cutting into wedges to serve.
Mexican Pizza: This South-of-the-Border Pizza is beautiful and full of big flavor.Tweet This
This dish, a version of which has a little bit of a cult following at Taco Bell, is like tacos and nachos and pizzas all collided into one happy new invention. Don’t skip the avocado crema; it takes all of 3 minutes to make and it really adds a perfect finishing touch to this pizza. Doesn’t the word combo “avocado pizza” lift your spirits?
More Homemade Pizza Recipes:
- Burrata and Prosciutto Pizza
- Mini Pizzas
- Four Cheese Pizza with Caramelized Onions
- Fontina and Havarti Cast Iron Pan Pizza
- Greek Salad Pizza
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Mexican Pizza with Avocado Crema
For the Black Bean Sauce and Pizza
- 1 15-ounce can black beans drained and rinsed
- 1 clove garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- ½ pound lean ground beef or ground turkey
- 1 refrigerated thin crust pizza dough
- 1 cup shredded Mexican blend cheese
- 1 plum tomato cored, seeded and diced
- 4 scallions trimmed and sliced on the diagonal, white and green parts, divided
- ½ cup sliced black olives (optional)
For the Avocado Crema
- 1 avocado peeled and pit removed, cut into chunks
- ½ cup sour cream regular or reduced fat, or plain Greek yogurt
- 1 tablespoon lemon or lime juice
- 1 tablespoon extra virgin olive oil
- Coarse or kosher salt and freshly ground pepper to taste
- Preheat the oven to 425°F.
- In a food processor, place the black beans, garlic, olive oil and salt. Puree until smooth.
- Spray a large skillet with nonstick cooking spray (or lightly oil the skillet) and place it over medium high heat. When hot, add the beef (or turkey) and cook until it is browned, stirring frequently to break it up into small crumbles, about 5 minutes. Add the chili powder and cumin to the browned meat in the skillet. Cook, stirring, over medium high heat until you can smell the spices, about 1 minute. Add 1/4 cup water and stir until the water has evaporated. Remove from the heat and cool slightly.
- Roll out the pizza dough with its parchment paper onto a rimmed baking sheet. Spread the dough evenly with about 1/3 cup of the black bean sauce (see Cooking Tip), leaving a ½-inch border. Sprinkle the dough evenly with the browned meat, then with the shredded cheese. Top the pizza with the tomatoes, half of the scallions and the olives, if using.
- Bake until the dough is cooked through and the cheese is melted, about 18 minutes. While the pizza is baking, place the avocado, sour cream, lemon or lime juice, olive oil, and salt and pepper in a food processor or blender and blend until smooth.
- Let the pizza sit for a minute or two before drizzling with the avocado crema and cutting into wedges to serve.
Cooking Tip:Since you will have extra black bean sauce you either use it to make another couple of pizzas, or keep it in the fridge for later in the week. Or blend it up in a food processor with about ½ cup of sour cream, ¼ cup sliced scallions and 6 leaves fresh basil for a great dip for tortilla chips or raw vegetables!
Nutrition information is automatically calculated, so should only be used as an approximation.