Craving something cheesy, crispy, and totally crave-worthy? This Mexican Pizza is your new go-to! It’s the perfect mashup of Taco Tuesday meets Motzei Shabbos vibes—layered with flavor, ready in minutes, and a guaranteed hit with the whole fam.
Whether you’re feeding hungry teens or just want a quick dinner win, this is the kind of recipe you’ll come back to again and again. Let’s get cooking!
Mexican Pizza
Servings
8 Servings
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees F. Lightly grease a cookie sheet with non-stick cooking spray.
- Place pizza crusts on prepared cookie sheet and brush with olive oil.
- Bake pizza crusts, uncovered, at 425 degrees for 5 minutes.
- In the meantime mix cheeses in a small bowl. Set aside.
- In a separate bowl, combine tomatoes, tomato paste, beans, corn, Tabasco and salt.
- Remove crusts from the oven and divide tomato mixture evenly among the 8 crusts. Spread to within about 1/4-inch of edges.
- Sprinkle with cheeses.
- 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.
Tips
- 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.
I found this recipe about two years ago and just had to try it on that week’s Shabbat. The evening was a smash, to say the least. I have since, taken it to work for a lunch surprise (it weighs a lot, so be careful transporting). I even invited a true Texan for dinner and he was in ecstasy with every bite. I have never made it in 8 individuals. I have made two large pies instead and the presentation is always impressive. I serve the pizza with my version of a wedge salad but I replace blue cheese dressing with a chipotle ranch. I also buy a crust from a local pizza shop and roll it out myself if I am in a hurry. It makes for a no-brainer prep and serve. In fact, I am making it for Shabbat tonight. I keep this receipe in my arsenal, not my normal collection.
whole protien pizza. i use whole wheat crusts.
great! you are getting me in the mood for it!
I made this for the family last night. It disappeared so fast I realized I should have made two. It was so easy!!
That looks good. Definately making this tonight. Especially, since I’m spending the morning in the ER!