Loaded Mexican Pizza

Mexican-Style Pizza Variations
Swap the beans: Use canned refried beans instead of mashing and seasoning black beans for a smoother, creamier base with classic Mexican flavor.

Change the cheese: Replace the cheddar and pepper jack with a Mexican-blend cheese, Monterey Jack or even queso fresco for a cheesy twist.

Mix up the veggies: Layer corn, sliced zucchini, roasted red peppers or mushrooms in place of (or in addition to) the vegetables in this recipe to vary the pizza’s flavor, color and texture.

Serve with a sauce: Offer salsa, guacamole or sour cream on the side for dipping, or drizzle the baked pizza with avocado-lime crema for brightness and extra creaminess.

How to Store Mexican Pizza
Let leftover slices of Mexican-style pizza cool to room temperature, then wrap them tightly in aluminium foil or transfer them to an airtight container. Store Mexican pizza in the refrigerator for up to four days.

Can you make this Mexican-style pizza ahead of time?
Yes, you can prep some parts of this Mexican pizza ahead of time. To make this Mexican pizza recipe even speedier, mash and season the black beans and chop the vegetables up to one day in advance.

Store all the toppings in separate airtight containers in the refrigerator. To keep the crust from getting soggy, assemble and bake the pizza just before serving it.


How do you reheat Mexican pizza?
Warm leftover Mexican pizza in a 375° oven or toaster oven until it’s heated through and the cheese is melted. You can also reheat pizza in a covered skillet over medium-low heat on the stovetop, or in an air fryer. The microwave works in a pinch, but it’ll make the crust softer.

Mexican Pizza Tips
A pizza topped with shredded cheese, spinach, onions, and peppers on a baking tray, next to bowls of extra cheese and chopped herbs on a wooden board with a knife, all set on a light-colored surface.

Can you add meat to this Mexican pizza recipe?
Yes! You can add meat to this Mexican pizza to make it a heartier meal. Browned ground beef flavored with taco seasoning would be perfect here, but shredded rotisserie chicken (toss it with salsa for extra zing!) or cooked chorizo would also work well. Just layer the meat over the bean base before adding the vegetables and cheese, and avoid overloading the pizza so the crust stays crisp and sturdy.

Can you make your own pizza crust for Mexican-style pizza?
Yes, you can make your own pizza crust for a Mexican-style pizza. Start with your favorite homemade pizza dough recipe. For a speedy homemade option, try this thin-crust pizza crust that’s ready in 10 minutes. After mixing and proofing the dough, shape the crust and par-bake it before adding the toppings; this cooks your crust through and helps it stay crisp under the beans, veggies and cheese.

What can you serve with Mexican-style pizza?
This Mexican-style pizza pairs well with simple sides like a simple green salad, chips and salsa, or a street corn salad. Guacamole, sour cream, ranch dressing and crema are all perfect options for drizzling or dunking .

Loaded Mexican Pizza
6 servings

1 can (15 ounces) black beans, rinsed and drained
1 medium red onion, chopped
1 small sweet yellow pepper, chopped
3 teaspoons chili powder
3/4 teaspoon ground cumin
3 medium tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 prebaked 12-inch thin pizza crust
2 cups chopped fresh spinach
2 tablespoons minced fresh cilantro
Hot pepper sauce to taste
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded pepper jack cheese

In a small bowl, mash black beans. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic.I

Place crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, pepper sauce, cheddar cheese and pepper jack cheese.

Bake at 400° for 12-15 minutes or until cheese is melted.


Nutrition Facts
1 piece: 295 calories, 8g fat (3g saturated fat), 17mg cholesterol, 581mg sodium, 40g carbohydrate (5g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 1 vegetable, 1 lean meat.