Mexican Style Pizza

Pizza night meets taco night. This Mexican style pizza swaps the usual tomato and basil for a chili-spiked bean sauce, then blankets it with a mozzarella-cheddar blend that melts into a stretchy, golden layer.

The crust is worth the time. A yeast dough built on flour, water, salt, and olive oil, kneaded to smooth and elastic. Skip store-bought dough if you can because this one bakes up sturdy enough to hold the thick sauce without going soggy.

The sauce layer is where the flavor lives. Onion and bell pepper soften first, then canned tomato sauce, tomato paste, a full four teaspoons of chili powder, and red pepper flakes go in. The beans get lightly mashed so they thicken the sauce while leaving some texture behind.

Cheddar with mozzarella is a must here. Mozzarella alone melts too quietly. Sharp cheddar brings the punch and the burnished color you want on a Tex-Mex pizza.

Kitchen Tips

• Stretch the dough on a cornmeal-dusted pan for a crispier underside.
• Drain the beans well before mashing. Soggy sauce equals soggy crust.
• Let the pizza rest 2 to 3 minutes before slicing so the cheese sets and the sauce doesn’t slide.

Variations

• Top with sliced jalapeños, black olives, or pickled red onions after baking.
• Finish with fresh cilantro and a squeeze of lime for brightness.
• Swap half the cheese for pepper jack to dial up the heat.