Mexican Style Pizza
Submitted by lmd82
Mexican style pizza trades marinara for a chili-spiked bean sauce, piled on homemade yeast crust with mozzarella and cheddar. Half pizza, half nachos, all flavor.
YIELD
1 pizzaPREP
20 minCOOK
25 minREADY
45 minPizza 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.
Ingredients
Directions
Preheat oven at 350℉ (180℃).
Prepare pizza pan with cooking spray and flour.
To prepare crust, in a mixing bowl, combine for 30 seconds 1¼ cups flour, yeast, salt, water, and oil.
Beat for 3 minutes more. Using a spoon, stir in as much remaining flour as you can.
Turn out onto lightly floured surface.
Knead in enough flour to make a stiff dough that is smooth and elastic.
Cover; let rest for 10 minutes. To prepare sauce, heat oil in a skillet and cook onion and bell peppers over medium heat, stirring, for 2 minutes.
Add tomato sauce, tomato paste, chili powder, red pepper flakes, black pepper, parsley, and beans, after lightly mashed.
Spoon mixture evenly over crust.
Sprinkle cheeses evenly over crust. Bake for 15 minutes or until crust is golden.
Remove from oven, let stand for 2 to 3 minutes, then cut into slices.
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