This Vegetarian Mexican Pizza is perfect for those nights at the end of the week when supplies are running low but you still need to get dinner on the table. The ingredients are simple - mostly pantry staples and you can make your own pizza crust or use store-bought. I like to keep a pack of mini pizza crusts in the freezer to pull out on these occasions, or you could make a batch of two ingredient dough to use as a base in no time. Now any pizza purists out there will want to look away… if you thought putting pineapple on pizza was bad I can imagine you’ll have a thing or two to say about corn making an appearance. But then again you’d really be missing out - the combination of Mexican and Italian flavours couldn’t be more delicious. Take it for what it is - a fun new spin on an old classic dish.
Why you’ll love this recipe…
Quick and easy Made from mostly pantry staples
WHAT YOU’LL NEED
Here’s what you’ll need to make this pizza (full measurements listed in the printable recipe card below)…
Olive Oil Tin of Black Beans Corn (either fresh or frozen) Brown / Yellow Onion Red Capsicum / Bell Pepper Tomato Paste Cheese Pizza Base - Use store-bought, make an easy one from two ingredient dough or try this whole wheat pizza dough from Sustainable Cooks.
HOW TO MAKE MEXICAN PIZZA - STEP BY STEP
Preheat the oven to 200C / 390F and prepare two baking trays lined with a silicone mat or baking paper. Heat oil in a small saucepan on medium heat, then add black beans and cook, stirring regularly, for a few minutes until soft. Pour the beans into a bowl and mash them up with a fork.
Put pizza bases on the prepared trays and spread tomato paste over your pizza bases. Next, scatter toppings over the base in this order - onion, capsicum / bell pepper, black beans, corn and cheese.
Place the trays in the oven and cook for 15 minutes, or until cheese is melted and golden.
TIPS FOR MAKING THIS PIZZA
Choose your own base here. You can make your own using two ingredient dough or this whole wheat pizza dough from Sustainable Cooks, or just use a store-bought base to make it even easier! I’ll be honest here - I don’t “measure” ingredients on a pizza. I’ve done my best to give approximates but obviously just use the amount that feels right to you. If you love an extra cheesy pizza, you’ll probably want more than what is written here. If you slather tomato paste on your base and think you could use more, use more. You get the picture. The recipe as written will make 2 large pizzas. You can halve it to make less, or of course double, triple etc. Either fresh or frozen corn works so feel free to choose either. Make two big pizzas, or use smaller bases and make mini ones.
MORE PIZZA RECIPES
Supreme Pizza Puff Pastry Pizza Mini Pizza Bites Roast Pumpkin Pizza Spinach and Feta Pizza Halloumi Pizza with Spinach and Tomatoes
MORE MEXICAN RECIPES
Shredded Mexican Beef Healthy Chicken Tacos Air Fryer Quesadillas Healthy Chilli Con Carne Healthy Guacamole
If you’ve made this Vegetarian Mexican Pizza I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
The recipe as written will make 2 large pizzas. You can halve it to make less, or of course double, triple etc. I’ll be honest here - I don’t “measure” ingredients on a pizza. I’ve done my best to give approximates but obviously just use the amount that feels right to you. If you love an extra cheesy pizza, you’ll probably want more than what is written here. If you slather tomato paste on your base and think you could use more, use more. You get the picture. Choose your own base here. You can make your own using two ingredient dough or this whole wheat pizza dough from Sustainable Cooks, or just use a store-bought base to make it even easier!
Either fresh or frozen corn works so feel free to choose either. Make two big pizzas, or use smaller bases and make mini ones.
