Think the Italians have a lock on the pizza department? This Mexican inspired version will give that theory a run for its money. A flavorful black bean puree takes the place of the tomato sauce, ground meat with Mexican seasonings is layered over, then a blend of cheeses such as cheddar, Asiago, and queso elbows traditional mozzarella aside, and the toppings show up in the form of scallions, tomatoes, and sliced black olives. The whole thing is finished with a drizzle of creamy avocado crema.
At the very base of this recipe, literally and figuratively is the Wewalka’s Bistro Pizza Crust. Two years ago at the annual Fancy Foods Show in New York (which Jack astutely called my Happy Place) I stopped at the Wewalka booth and discovered this European dough company who were just about to make their way to the U.S. with their various pizza, puff pastry and Danish doughs.
I was smitten; love at first bite. I kept in touch with them for two years, cooking with their products, talking with them about their growing distribution, sending them photos of my pizzas, and finally the day came when they said to themselves, “Well I guess we either have to hire her or change our email.” Not quite, but luckily my effusive admiration for their products did not tip over into annoying-ville and now we are working together.
What is so great about their doughs is that they come rolled up in little paper packages (you can find them in the refrigerated aisle of the supermarket), and you just unroll the dough RIGHT ON THE PARCHMENT IT IS ROLLED UP IN onto your baking sheet and start topping away. No fancy dough footwork needed at all. And clean up is a dream, because the parchment paper keeps your baking sheet from getting messy.
This recipe features their Bistro Crust, the thinner, round pizza dough offering. But there will be more Wewalka recipes and praise to come. You can see that I’m a true-blue fan.
Pizza heads south of the Border (don't miss the avocado crema drizzle).Tweet This
Anyway, this dish is like tacos and nachos and pizzas all collided into one happy new invention, and it will be part of the regular rotation in my house for sure. 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?
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
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- ½ pound ground turkey or lean ground beef
- 1 tablespoon Mexican spice blend see Note
- 1 7.8 ounce package Wewalka Bistro Pizza Dough
- 1 cup shredded Mexican blend cheese
- 1 plum tomato cored, seeded and diced
- 2 scallions trimmed and sliced on the diagonal, white and green parts
- ½ cup sliced black olives
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, chili powder, cumin, 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 turkey or beef and cook until it is browned, stirring frequently to break it up into small crumbles, about 5 minutes. Add the Mexican spice blend to the browned turkey 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, scallions and olives.
- Bake until the dough is cooked through and the cheese is melted, about 15 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.
Note:You can buy Mexican blends in the spice section of the supermarkets, or if you want to mix up a small jar of your own, use the following proportions of spices: 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons onion powder, 1 teaspoon kosher or coarse salt, 1 teaspoon cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon, dried oregano, 1/2 teaspoon sweet (or hot) paprika, 1/2 teaspoon freshly ground black pepper, pinch of cayenne or red pepper flakes. Leftovers can be saved for future Mexican pizzas or tacos.
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!
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