A pizza crust topped with beef, black beans, red bell pepper, corn, and tomatoes. What’s not to like? Although Black Bean and Chicken Tostada Pizza remains one of my favorite pizzas, this one comes pretty close. Definitely a keeper.
Beef and Black Bean Mexican Pizza

DOUGH (or you can buy pre-made pizza dough)

1 tsp active dry yeast

3/4 cup warm water

2 cups all-purpose flour

1/4 tsp salt

3 tbsp olive oil


1 lb lean ground beef

2/3 cup finely chopped red onion

1/3 cup matchstick carrots

1/3 cup diced red bell pepper

1/3 cup frozen corn, thawed

1-14 oz can black beans, drained and rinsed

1 tbsp chopped cilantro

2 tbsp taco seasoning

3/4 cup quartered grape tomatoes

1 cup salsa (I used mild)

1 cup shredded sharp cheddar cheese

3 green onions, sliced thin


1) Dissolve yeast in water and let sit 10 minutes

2) To large bowl, add flour, salt, and olive oil; stir to combine; add water-yeast mixture and stir until dough comes together (I do this by hand); place dough in lightly oiled bowl, cover with plastic wrap, and let rise 1 hour


3) Preheat oven to 450 degrees

4) To large skillet over medium-high heat, add ground beef and onion and cook 5-6 minutes until beef is lightly browned; reduce heat to medium and stir in carrots, red bell pepper, corn, black beans, cilantro, and taco seasoning and cook 5 minutes; stir in grape tomatoes and immediately remove from heat; set aside

5) Lightly oil large circular pizza pan; roll out pizza dough to fit pan; bake crust in oven 3 minutes

6) Remove crust from oven and evenly spread with salsa; spoon beef-bean mixture over salsa; bake in oven 8-10 minutes until crust is golden; scatter cheese and green onions over top and bake additional 2 minutes until cheese melts; remove from oven, slice, and serve

Servings: 4