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Mexican Pizza Recipe
Spicy salsa, seasoned black beans and mushrooms top a 12-inch jalapeño tortilla to make this vegetarian pizza recipe with a kick of southwest flair. Serve with a topping of sliced avocado as directed or a dollop of your favorite guacamole recipe.
Recipe courtesy of Jesse Novak, Jesse’s Café, Long Branch, NJ
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Makes: 6 pizzas
Recipe courtesy of Jesse Novak, Jesse’s Café, Long Branch, NJ
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Makes: 6 pizzas
Re-Calculate: Ingredients
Recipe features: Vegetarian
Ingredients:
- 6 each (12-inch) jalapeño flatbread or tortilla
- 3 cups spicy salsa, ready to use
- 1 1/4 lbs. mushrooms, sliced
- 6 oz. red onion, thinly sliced
- 3 cups Seasoned Black Beans (recipe follows)
- 6 cups shredded Monterey Jack cheese
- 6 each ripe, Fresh Hass Avocados, peeled, seeded and cut into eighths*
- 36 slices jalapeño for garnish (optional)
- 24 sprigs fresh cilantro for garnish
- 36 additional thin slices of red onion for garnish
Seasoned Black Beans – Yield: 8 cups
- 2 Tbsp. vegetable oil
- 8 oz. white onion, diced
- 3 oz. celery, diced
- 6 oz. carrot, diced
- 1 1/4 lbs. potato, diced
- 1 tsp. garlic powder
- 1 tsp. cumin, ground
- 1 tsp. paprika
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 6 each 15 oz. cans of black beans, drained and rinsed
- 2 cups water to cover
Instructions:
-
Assembly for 1 pizza:
Top the flatbread with spicy salsa, spreading evenly and to the edges - Top with mushrooms, red onion and black beans.
- Top with Monterey Jack cheese and broil or bake until brown and crispy.
- Top with sliced Fresh Hass Avocado.
- Garnish with jalapeño, cilantro and red onion.
- Cut into 8 pieces and serve immediately.
Seasoned Black Beans
- In a large sauce pan add oil, vegetables and spices and sauté until tender.
- Cover with water and cook until tender and mixture is thick, about 30 minutes.
- Stir in black beans. Refrigerate until needed.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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