Make the Best Mexican Pizza at Home

Nothing compares to the deliciousness of Mexican food—especially when it’s in pizza form! With just one bite of this easy-to-make, homemade Mexican pizza, you’ll never go back to store-bought versions. Here’s how you make it at home.

What’s in a Mexican Pizza?

Mexican pizza is a popular variation of Italian pizza, featuring ingredients like refried beans and cheese that are typically found in typical Mexican dishes. This easy recipe will show you how to make your own delicious homemade Mexican pizza in just 30 minutes. Here’s what you’ll need:

• -1 12 pre-made pizza crust
• -1 cup refried beans
• -1/2 cup cheddar cheese
• -1/2 tsp cumin
• -1/2 tsp chili powder
• -salt and pepper to taste
• -toppings of your choice (shredded lettuce, diced tomatoes, avocado slices)

Ingredients for the Crust

• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 1 cup ice water, plus more as needed 1.

In a large bowl, whisk together the flour and salt. Add the sugar and whisk again. Make a well in the center of the mixture and pour in 1 cup of ice water. Stir until just combined; add more ice water if necessary to bring the dough together. Turn dough out onto a lightly floured work surface; knead until smooth and elastic, about 10 minutes (dough will feel tacky).

Place dough into an oiled bowl, turning once to coat both sides with oil. Cover tightly with plastic wrap; let stand at room temperature for 2 hours (or refrigerate overnight). 2. Heat oven to 400 degrees. On a lightly floured work surface, roll out the dough into a 12-inch round.

Transfer to a 9-inch pie plate, pressing it firmly against the bottom and up the side of the pan; fold the overhang under itself so that the top edge hangs over the lip of the pie plate by about 1 inch. Crimp the edge decoratively, then prick the crust all over with a fork. Bake until golden brown on the bottom and edges, 15 minutes. Remove from oven; reduce heat to 350 degrees.

Pica de Gallo Salsa Sauce

• 2 chopped tomatoes
• 1/4 cup chopped red onion
• 1 small jalapeño pepper, minced (optional)
• 1 teaspoon of lime juice (or more if you want it spicy!)

6 tablespoons of finely chopped cilantro leaves (you can add more or less depending on your taste). Stir and let sit for a few minutes. Now get to work on your dough.

Cut off about a quarter of a ball of pizza dough and roll it into a small round disk that’s about 4-5 inches in diameter. Dust your pizza peel or cookie sheet with cornmeal, place your dough on top and cover with tomato sauce. Sprinkle cheese overtop and then add pico de gallo salsa sauce on top of that!

Bake in a 425-degree oven for 10-12 minutes until browned. Add toppings like olives, lettuce, cheese, etc when hot out of the oven! Enjoy!!

Guacamole Recipe

• 3 ripe avocados, mashed and skinned
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• Juice of 3 fresh limes
• 1 finely minced garlic clove
• 1 teaspoon salt

Pinch of pepper. Stir well. Refrigerate for a minimum of 30 minutes. For the pizza: 2 cans (8 ounces each) of crushed tomatoes in juice

• 1/4 cup ketchup
• 1 tablespoon sugar
• 1 tablespoon chili powder
• 1 teaspoon dried oregano leaves
• 3 tablespoons olive oil, divided into thirds 1 small white onion, thinly sliced
• 1 medium green bell pepper, seeded and chopped
• 1 medium red bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 2 cups shredded cooked chicken breast meat 12 corn tortillas, warmed and halved
• 1 can (11 ounces) of black olives, drained and sliced lengthwise

1 cup shredded Cheddar or Monterey Jack cheese Directions: Preheat oven to 400 degrees Fahrenheit. In a large bowl, mix together tomato sauce, ketchup, sugar, and spices until combined; set aside. Heat one-third of the olive oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add onion slices; cook for 4 to 6 minutes or until browned on both sides.

Remove from skillet; transfer to bowl with tomato sauce mixture. Wipe out the skillet. Heat the remaining two-thirds of olive oil in a pan over medium-high heat until hot but not smoking. Add bell peppers, and cook for 8 to 10 minutes or until softened.

Add garlic; cook 30 seconds more. Transfer vegetables to bowl with onion mixture. Spread half the tortilla pieces on an ungreased 15x10x1 inch baking sheet; cover with half of the chicken mixture and all of the vegetable mixture, then top with remaining tortilla pieces and cheese if desired. Bake for 10 to 12 minutes or until heated through and bubbly around the edges. Cut into wedges to serve.

Tomato, Onion, and Cilantro Topping

Slice a tomato, onion, and cilantro and set aside. Combine pizza dough mix, milk, and water in a bowl. Add salt to taste. Let the mixture rest for about 5 minutes. Preheat oven to 400°F (200°C). Lightly oil or spray a baking sheet. Divide dough into 4 portions and roll each portion out on a lightly floured surface until it is about 8 (20 cm) round in diameter.

Place one of the dough rounds on a prepared baking sheet and top with 1/4 of the tomato-onion-cilantro mixture, leaving about 1 inch (2 cm) clear around the edge of each pizza round for crust. Repeat with remaining dough rounds and toppings, spacing them evenly apart on prepared baking sheets.

Top pizzas with shredded cheese then bake for 20 to 25 minutes or until golden brown and crispy. Remove from oven, and let cool briefly before slicing. Serve warm with salsa, sour cream, or guacamole as desired.

Conclusion

Mexican pizza is a fun and easy recipe that you can make at home. The best part about this recipe is that it can be made with your favorite toppings! I like to use pepperoni and tomato sauce for my topping, but you could use any of your favorites. What are some of your favorite toppings? Let me know in the comments!

Also, check out the latest articles “Mexican corn salad” and “Peanut butter balls“