Annie’s Mexican Pizza

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

I love pizza.

I love the crispy crust and melty cheese.

I love that a homemade pie can be healthy if you use a whole wheat crust, a small amount of sharply flavored cheese, and wholesome add-ons.

I love the variety of cuisines that can be morphed into pizza with a wide array of toppings.

This one is from Annie’s Eats and it is superb! A spiced black bean puree serves as the sauce, which I topped with sharp jalapeno cheddar cheese + a bit of mozzarella, diced red onion, corn, and fresh tomatoes.

Annie’s Mexican Pizza

Clearly, I didn’t photograph the pizza until after I devoured a couple of slices… I hadn’t originally planned on blogging about the pizza, but it was too delicious to not share with you!

Mexican Pizza

Printer-Friendly Recipe

adapted, barely, from Annie’s recipe


  • 1 lb ball pizza dough, homemade or store-bought, preferably whole wheat, at room temperature
  • flour, for rolling out dough
  • 3/4 can black beans, rinsed and drained
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • 2-3 Tbsp chicken broth, vegetable broth, or water
  • 1/2 cup freshly shredded sharp jalapeno cheddar cheese
  • 1/2 cup freshly shredded part-skim mozzarella cheese
  • 1/4 cup red onion, finely chopped
  • 1 ripe but firm tomato, seeded and diced
  • 1/3 cup corn (fresh or frozen)


  1. Preheat oven to 450°F. Lightly flour a clean, flat work surface. Roll the dough out to about 1/4-inch. Transfer to a rimless, nonstick baking sheet.
  2. In a food processor, combine the black beans, cumin, paprika and cayenne; puree until ground into a paste. Scrape down the sides of the bowl.  With the processor running, add the broth (or water) through the feed tube until a smooth mixture is formed.  Spread the bean puree in an even layer onto the rolled out pizza dough.
  3. Sprinkle both cheeses over the bean puree. Top evenly with red onion, tomato, and corn.
  4. Bake for 8 minutes. Carefully remove the baking sheet and continue to bake the pizza – directly on the oven rack – for an additional 2-5 minutes, or until the bottom of the crust is golden brown and the cheese is melted.
  5. Carefully remove pizza from oven with a pizza peel. Let sit for a few minutes on the counter before slicing and serving.

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