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Mexican Pizza

  • Duration
  • Prep Time
  • 8 servings ServingsServings


  • 8 prepared individual pizza crusts
  • 2 tablespoons olive oil
  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella chesse
  • 1 (15-ounce) can chopped tomatoes, drained
  • 1 (6-ounc) can tomato paste
  • 1 (15-ounce) can kidney beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1 (11-ounce) can sweet yellow corn Niblets, drained
  • 1/2 teaspoon Tabasco sauce, or to taste
  • 1 teaspoon salt



  1. Preheat oven to 425 degrees F. Lightly grease a cookie sheet with non-stick cooking spray.
  2. Place pizza crusts on prepared cookie sheet and brush with olive oil.
  3. Bake pizza crusts, uncovered, at 425 degrees for 5 minutes.
  4. In the meantime mix cheeses in a small bowl. Set aside.
  5. In a separate bowl, combine tomatoes, tomato paste, beans, corn, Tabasco and salt.
  6. Remove crusts from the oven and divide tomato mixture evenly among the 8 crusts. Spread to within about 1/4-inch of edges.
  7. Sprinkle with cheeses.
  8. Return to oven. Bake, uncovered, at 425 degrees for 20 minutes or until cheese is melted and pizza crusts are pale brown. Let stand 5 minutes before serving.


Top each pizza with 2 to 3 slices of fresh avocado or a few slices of jarred hot pepper rings immediately before serving.

Contributed by: Quick & Kosher, JAMIE GELLER

This delicious and nutritious Mexican-style pizza is also adapted from a fabulous handbook for good eating: Healthy Cooking, part of the Cookshelf Series from Parragon Publishing.