Mexican Pizza

Mexican Pizza was a a 1980’s craze when I was growing up and why not make it at home to your liking!  Even though fancy spoons hold comdiments, feel free to mix it up your way!  When using Sam’s Club dough balls it takes about 6 hours to thaw and double in size. If you don’t have time to allow it to thaw use, 1 – 13 oz. container of Pillsbury Pizza Crust, which will make one pizza.


1 pizza dough ball from your deli department, Sam’s Club pizza dough ball or your pizza crust recipe
½ lb. of chorizo sausage, casing removed or hamburger
2 tablespoons of vegetable oil
1/3 cup of diced red onion
1 – 15 oz. container of black beans, rinsed and drained
1 medium sized tomato, diced
3 oz. of Queso Fresco or mozzarella cheese
Non-stick spray
¼ cup of semolina flour/pasta flour
Suggested Garnishes
2 avocados diced see How to Cut an Avocado if needed
Juice of ½ of a lime
Sprinkle of kosher salt
1/3 cup of cilantro minced
1 medium sized tomato diced
1 head of romaine thinly sliced
Greek yogurt or sour cream


Place dough ball in a large bowl coated with non-stick cooking spray, cover with plastic wrap. Allow to thaw and double in size.  This will take about 6 hours. In a small skillet over medium high heat brown chorizo or hamburger, breaking the larger pieces of meat into smaller pieces. In a separate skillet heat the vegetable oil over medium high heat. Sauté the red onions until translucent. Add beans and sauté an additional 5 minutes. Set aside. Dice tomatoes and crumble the queso fresco if using. Spray cookie sheet or sheets with non-stick spray. Depending on if you choose to make 1 large or 2 medium sized pizzas. Evenly spread pasta flour over cookie sheet or sheets, this is to prevent sticking and to make a crispier crust. Using your hands, flatten and shape dough to desired thickness and size on cookie sheet or sheets. If choosing to make two medium sized pizzas, with a large cookie as opposed to a medium cookie sheet, the dough may not make it to the edge of your pizza cookie sheet. That is fine. Try to make a little makeshift edge with the dough to make sure the sauce does not run off the dough during cooking process. Spread chorizo or hamburger, beans and tomatoes evenly over dough. Top with crumbled queso fresco or mozzarella cheese. Bake in a preheated oven at 425 degrees on the lower rack for 12-15 minutes or until crust is golden brown.

For garnishes, combine the diced avocado, lime juice, cilantro and the sprinkle of kosher salt in a small mixing bowl. Transfer to a serving dish or scoop into individual spoons as shown above.

Dice tomatoes and serve in a separate serving dish or again in a serving spoon.

Rinse and thinly slice one head of romaine lettuce and serve as bed for the pizza, on top of the pizza or on the side.

Scoop the Greek yogurt or sour cream onto spoons or serve on the side.

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