I love Mexican food. It’s one of my favorites. Actually, I think it is my favorite (in a two-way tie with Italian food). I could eat some type of taco, burrito, or enchilada every day of the week. When I do my menu planning I find myself struggling to not to make Mexican food recipes every day. Because I would, I love it that much.
For this Cinco de Mayo recipe, I decided to marry my two favorite cultures into one dinner: Italian and Mexican. It even has a Crust. Be still my heart.
It’s a pizza with Mexican flavor. A Mexican Pizza. And it was so good.
I started with a Crust recipe I’d never tried before. I saw it on Baked Bree
. The recipe was for Overnight Pizza Crust and it was just that; it proofed in the refrigerator overnight. I usually use my standard crust recipe
when I make pizza, but I wanted to try something new and I’m glad I did. The flavor was awesome. The only complaint I had was that the dough was VERY wet and somewhat hard to work with, but totally worth it. Of course, when making this pizza, you can use whatever crust you want. You can even use Boboli or a canned crust if you like. The overall idea of the recipe is super simple and can be customized to your liking.
Instead of red pizza sauce, I use refried beans
mixed with a little salsa for kick. Let me tell you, I can eat an entire recipe of those beans in one sitting all by myself. They are that good. Like regular pizza, it’s coated in cheese and delicious. (That part down in the right-hand corner? It’s the bean-free section for my picky daughter who won’t eat beans. Or anything except bread and cheese.)
You can top your pizza with whatever you like: shredded lettuce, tomatoes, onions. Serve it with the usual Mexican food accompaniments: salsa, sour cream, and guacamole. Then grab yourself a few slices and watch it disappear quickly!
Happy Cinco de Mayo!
1 can black beans
2 cloves garlic
1 teaspoon vegetable oil
¼ fire roasted salsa
2 cups cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
Shredded lettuce, tomatoes, guacamole, sour cream, and salsa for garnish
1. Add your vegetable oil to a medium saucepan over medium heat. Add your garlic and cook for about one minute. Add the can of baked beans (including the liquid). Stir to combine with garlic. Using a potato masher, mash the beans to your desired consistency. Continue to cook over medium-low heat until some of the liquid evaporates, about 5 minutes, stirring occasionally. Stir in salsa. Turn off heat and set pan aside.
2. Preheat your oven to 450 degrees. If you are using the Overnight Crust recipe, place your cookie sheets in the oven to preheat. Separate the dough into two balls and press out onto parchment paper with your fingers.
3. Cover each crust with half of the bean/salsa mixture. Top with cheese. Place on preheated cookie sheets and bake for 10-12 minutes until crust is browned and cheese is melted. Remove from oven and cool for five minutes before cutting.
4. Cut into slices and top with shredded lettuce and chopped tomatoes. Serve with sour cream, guacamole, and additional salsa.
Yield: Serves 4-5
Source: Overnight Pizza Crust recipe from Baked Bree
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: May 4, 2011