Pizza Mexicana

A Mexican pizza that swaps marinara for refried beans and picante sauce, piles on two cheeses, black olives, and jalapenos, then gets topped with fresh tomatoes and cilantro after baking. It’s basically nachos on a pizza crust, and it works brilliantly.

Refried beans spread directly on the crust act as both the sauce and a flavor base. They create a creamy, earthy layer that keeps the toppings from sliding off and adds substance that tomato sauce can’t match. The picante sauce goes on next, bringing the heat and tang.

Fresh tomatoes and cilantro go on after baking, not before. This keeps the tomatoes from getting waterlogged and releasing moisture that makes the crust soggy, and the cilantro stays bright green and aromatic instead of wilting into brown mush.

Kitchen Tips

• Spread the refried beans in a thin, even layer. Too thick and the center stays cold while the edges overcook.
• Use a pre-baked crust for speed, but a fresh pizza dough rolled thin and par-baked for 5 minutes works even better.
• Load the jalapenos according to your heat tolerance. Twelve is generous, so scale back if you’re spice-sensitive.
• Serve with sour cream and guacamole on the side for the full experience.

Variations

• Add seasoned ground beef or shredded chicken for a meatier version.
• Use pepper jack cheese instead of Monterey Jack to build in more heat.
• Swap the pizza crust for a large flour tortilla and bake until crispy for a thinner, crunchier base.