Ready to ditch the delivery menu and bring a fiesta to your kitchen? This Vegetarian Mexican Pizza is your new weeknight hero! We’re swapping traditional marinara for zesty salsa and topping a wholesome whole-grain crust with hearty black beans, colorful peppers, and a kick of jalapeño. It’s a flavor-packed, satisfying meal that comes together in under 30 minutes. Let’s get this pizza party started!
Ingredients
• 1 portion Whole Grain Pizza Crust
• 2 teaspoons olive oil
• 3/4 cup salsa, 185 g
• 1 cup canned no-salt-added black beans, rinsed and drained
• 3/4 cup red and/or green sweet pepper strips
• 1 fresh jalapeño chile pepper, seeded and cut into thin strips, optional
• 1 cup shredded reduced-fat Mexican cheese blend, 4 ounces or 113 g
• To make it vegan: Substitute with your favorite dairy-free cheese.
Instructions
1. Preheat your oven to 425°F (220°C). Lightly grease a 14-inch pizza stone or a large baking sheet.
2. On a floured surface, roll the pizza dough into a 12-inch circle and transfer it to your prepared pan. Prick the dough all over with a fork and pre-bake for 6-8 minutes until lightly browned.
3. Remove the crust from the oven. Brush the 1-inch outer edge with olive oil. Spread the salsa over the center, then evenly top with black beans, sweet peppers, and optional jalapeño strips.
4. Sprinkle the cheese over the toppings. Bake for an additional 6-8 minutes, or until the cheese is melted and bubbly.
5. Let the pizza cool slightly before slicing and serving.
Nutritional Information
• PER SERVING (including crust): 319 calories, 10 g total fat (4 g sat. fat), 15 mg chol., 591 mg sodium, 41 g carb., 8 g fiber, 16 g pro.
Pro Tips
• When handling jalapeños, wear gloves to protect your skin from the volatile oils. If you don’t have gloves, wash your hands thoroughly with soap and warm water immediately after.
• For an extra crispy crust, place your pizza stone or baking sheet in the oven while it preheats. Carefully slide the pizza onto the hot surface to bake.
• Boost the flavor by adding toppings like corn, diced red onion, or a sprinkle of chili powder. Garnish the finished pizza with fresh cilantro or sliced avocado.
• Rinsing and draining canned beans is key. It removes excess sodium and improves the overall taste and texture of your pizza.
FAQ
Q: Is this vegetarian Mexican pizza a good source of protein
A: Yes, this pizza provides a good amount of plant-based protein. Each serving contains 16 grams of protein, primarily from the hearty black beans and the Mexican cheese blend.
Q: How can I make this Mexican pizza vegan
A: To make this recipe completely vegan, simply substitute the reduced-fat Mexican cheese blend with your favorite dairy-free shredded cheese. Ensure your whole-grain pizza crust is also certified vegan. The rest of the ingredients are naturally plant-based.
Q: What other vegetarian toppings can I add to this pizza
A: Feel free to customize your pizza with other delicious vegetarian toppings. Corn, diced red onion, or mushrooms would be excellent additions. For a fresh finish, garnish with cilantro, sliced avocado, or a dollop of dairy-free sour cream after baking.
Q: How do I store and reheat leftover Mexican pizza
A: Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat slices in an oven or air fryer at 350°F (175°C) for 5-10 minutes, or until the crust is crisp and the cheese is re-melted.
