As readers of Ahimsa already know, my boyfriend and I are huge pizza lovers. We have it for dinner at least once a week.
Sometime last week, we were discussing pizza (I wonder how many other couples discuss food like we do on such a regular basis) and I mentioned that I would like to make a pizza where refried beans were the base rather than the standard tomato sauce. He seemed interested, and on Saturday night we made a Mexican inspired pizza.
We used a pre-made crust because it was 9:30 at night when we finally decided we were hungry. At that point, no one wants to wait an hour for dough to rise. For the refried bean base, we mixed half a can of fat-free refried beans with about half a cup of beer. Word to the wise: next time you cook refried beans, mix it with a cheap beer. I’d never done this before meeting my boyfriend, and it gives an extra-yummy dimension to the beans. Trust us.
Lately, I cannot eat a pizza without pineapple. So our “Mexican” toppings were pineapple, yellow corn, pico de gallo, garlic, and avocado. I’ve never baked avocado, so I was eager to see how it did in the oven. Thankfully, roasted avocado is rather good. The entire pizza was tasty, in fact. My boyfriend was worried that baking the beans would produce a crusty topping, but because it was only in the oven for about ten minutes, it wasn’t a problem.
Has anyone else ever tried a Mexican-themed pizza? What toppings did you use?
April 5, 2010 at 9:56 pm
Wow, that looks good. I’ve made Mexican pizza before. I use refried black beans, shredded vegan chick’n (I used Morningstar meal starter strips), hot sauce, fresh chopped cilantro, onions, tomatoes, peppers and avocado. Then (if I have it) I sprinkle the entire thing with shredded Follow Your Heart monterey jack soy cheese. It’s quite yummy.