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Mexican Pizza


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Mexican Pizza


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Mexican Pizza


  • Prep Time : 11 min min
  • Ready Time : 11 min


8 servings


  • 8 prepared individual pizza crusts
  • 2 tablespoons olive oil
  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella chesse
  • 1 (15-ounce) can chopped tomatoes, drained
  • 1 (6-ounc) can tomato paste
  • 1 (15-ounce) can kidney beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1 (11-ounce) can sweet yellow corn Niblets, drained
  • 1/2 teaspoon Tabasco sauce, or to taste
  • 1 teaspoon salt



  1. Preheat oven to 425 degrees F. Lightly grease a cookie sheet with non-stick cooking spray.
  2. Place pizza crusts on prepared cookie sheet and brush with olive oil.
  3. Bake pizza crusts, uncovered, at 425 degrees for 5 minutes.
  4. In the meantime mix cheeses in a small bowl. Set aside.
  5. In a separate bowl, combine tomatoes, tomato paste, beans, corn, Tabasco and salt.
  6. Remove crusts from the oven and divide tomato mixture evenly among the 8 crusts. Spread to within about 1/4-inch of edges.
  7. Sprinkle with cheeses.
  8. Return to oven. Bake, uncovered, at 425 degrees for 20 minutes or until cheese is melted and pizza crusts are pale brown. Let stand 5 minutes before serving.


Top each pizza with 2 to 3 slices of fresh avocado or a few slices of jarred hot pepper rings immediately before serving.

Contributed by: Quick & Kosher, JAMIE GELLER

This delicious and nutritious Mexican-style pizza is also adapted from a fabulous handbook for good eating: Healthy Cooking, part of the Cookshelf Series from Parragon Publishing.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




5 Responses to Mexican Pizza

  1. That looks good. Definately making this tonight. Especially, since I’m spending the morning in the ER!

  2. avatar says: SarahEats

    I made this for the family last night. It disappeared so fast I realized I should have made two. It was so easy!!

  3. great! you are getting me in the mood for it!

  4. whole protien pizza. i use whole wheat crusts.

  5. I found this recipe about two years ago and just had to try it on that week’s Shabbat. The evening was a smash, to say the least. I have since, taken it to work for a lunch surprise (it weighs a lot, so be careful transporting). I even invited a true Texan for dinner and he was in ecstasy with every bite. I have never made it in 8 individuals. I have made two large pies instead and the presentation is always impressive. I serve the pizza with my version of a wedge salad but I replace blue cheese dressing with a chipotle ranch. I also buy a crust from a local pizza shop and roll it out myself if I am in a hurry. It makes for a no-brainer prep and serve. In fact, I am making it for Shabbat tonight. I keep this receipe in my arsenal, not my normal collection.

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