Mexican Pizza

Mexican Pizza
Servings: 8 Prep 15 mins Start to Finish 40 mins


  • Half of one of our dough recipes or 1 pound store-bought dough
  • 3/4 cup canned refried beans, thinned with 1 tablespoon water
  • 1 1/2 cups shredded pepper Jack or Monterey Jack (about 5 ounces)
  • 1/2 cup corn kernels, fresh or frozen and thawed
  • 1/2 cup salsa
  • 1 ripe avocado, peeled and chopped into 1/2-inch pieces
  • 2 tablespoons minced cilantro leaves

Make It

1. Position the rack in the center of the oven and heat the oven to 400 degrees . If you're using a pizza stone, warm it on the rack for 30 minutes.

2. Lightly flour a large baking sheet or a pizza peel, then place the dough on top. Dimple and stretch the dough to fit your baking surface. Spread the beans evenly across the dough, leaving a 1/2-inch border. Scatter on the cheese and the corn, then spoon on tablespoon-size dollops of salsa.

3. Bake the pizza until the crust is brown and the cheese has melted and is beginning to bubble, about 20 minutes. Let the pie cool for 5 minutes before adding the avocado and cilantro.