Fusion Food: Loaded Mexican Pizza Recipe For Cinco De Mayo

April 30, 2024 at 7:01 am · Filed under Cinco de Mayo-Dia De Los Muertos, Pasta-Pizza, Recipes, The Nibble

We love fusion food: when to different cuisines mix it up. Mexico meets Italy in this Loaded Mexican Pizza recipe for Cinco de Mayo.

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RECIPE: LOADED MEXICAN PIZZA

This recipe makes a 12-inch pizza. It is vegetarian but you can add meat.

We added Oaxaca cheese, the Mexican version of mozzarella, because we like stretchy cheese and you can never have too much cheese on your pizza.

Total prep and bake time is 30 minutes.

Thanks to Taste of Home for this yummy recipe.

Ingredients For 6 Slices

1 can (15 ounces) black beans, rinsed and drained

1 medium red onion, chopped

1 small yellow bell pepper, chopped

3 teaspoons chili powder

3/4 teaspoon ground cumin

3 medium tomatoes, chopped

1 jalapeño chile, seeded and finely chopped

1 garlic clove, minced

1 pre-baked 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

Optional: shredded Oaxaca or mozzarella cheese, to taste

Optional: taco meat or rotisserie chicken with salsa

Preparation

1. MASH the black beans in a small bowl. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeño and garlic.

2. PLACE the crust on an ungreased 12-inch pizza pan and spread it with the bean mixture. Top with the tomato mixture and the spinach.

3. SPRINKLE with the cilantro, hot sauce, Cheddar cheese and pepper Jack cheese (and optional Oaxaca/mozzarella).

4. BAKE at 400° for 12-15 minutes or until the cheese is melted.

5. STORE any leftovers in an airtight container in the refrigerator for up to 4 days.

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A Mexican Pizza loaded with beans, jalapeno, bell pepper, and other Mexican ingredients
[1] Come and get it! Mexican ingredients atop an Italian pizza crust (photo © Taste Of Home).