Without upsetting too many Italians, allow me to state that I consider pizza to be one of the most versatile food creations in existence. Aside from the classics, for example, pepperoni, Canadian, and Margherita, to name a few, you really can get quite creative with your pizza toppings, and I think it’s great that pizza is so customizable to suit anyone’s preference.
I recall a pizza I had at a local Italian restaurant known as Speekeezzie’s. I asked the chef, who is a family friend, to surprise me in terms of what toppings went on my pizza, and I was presented with a seafood-style pizza that was positively delicious.
When I came across a recipe for a Mexican pizza, I knew I had to share it with all of you. This recipe comes from tasteofhome.com.
“Loaded Mexican Pizza
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium red onion, chopped
- 1 small sweet yellow pepper, chopped
- 3 teaspoons chili powder
- 3/4 teaspoon ground cumin
- 3 medium tomatoes, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 garlic clove, minced
- 1 prebaked 12-inch thin pizza crust
- 2 cups chopped fresh spinach
- 2 tablespoons minced fresh cilantro
- Hot pepper sauce to taste
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup shredded pepper jack cheese
“Directions
“Bake at 400° for 12-15 minutes or until cheese is melted.
“In a small bowl, mash black beans. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic.
“Place crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, pepper sauce, cheddar cheese and pepper Jack cheese,” the recipe explains.
If seafood tastes great on pizza, I see no reason why a Mexican take on it won’t also be phenomenal.
Photo by Hybrid Storytellers on Unsplash
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