Last week while on Twitter, I jumped into a conversation with Ashley and Dori about pizza. The next thing I knew we had plans to grab pizza the following week (tomorrow!), and all I could think about was having pizza for dinner. I toyed with the idea of ordering some, but then figured it’d be nice to save a few extra bucks (and calories), and so I made beeline for my refrigerator. I didn’t think I had all of the ingredients to make pizza, but with a few creative adjustments wound up with probably one of the best homemade pizzas I’ve made to date.
There’s nothing traditional about this pizza, but it combines some of my absolute favorite flavors and is easily customizable. I don’t know why I waited this long to use a burrito sized tortilla as pizza crust. I guess it’s better late than never, because this “pizza” is going to become a regular on my weekly menus, that’s for sure. This is hardly a complex meal and comes together in a matter of minutes, so I feel silly labeling it as a “recipe.” But I thought it would be helpful to include the measurements and cooking temperature/time as a guideline.
Personal Mexican Pizza
- makes one personal pizza -
1 burrito sized tortilla
2 Tbsp your favorite salsa
1 tsp oil
1/4 cup onion, chopped
1/4 cup pepper, chopped (any will do – red, green, yellow, orange)
1/4 cup black beans, drained and rinsed
1 Tbsp chili powder
1/2 cup shredded cheese
1. Preheat the oven to 400 degrees.
2. Heat the oil over medium heat in a pan. Once the oil is warm, add the chopped onion and pepper, sauté for 5 minutes, or until the onion starts to become translucent.
3. Add the black beans and chili powder, and cook for an additional 2-3 minutes.
4. Spray a baking sheet with non-stick cooking spray, and lay the tortilla flat. Spread the 2 tablespoons of salsa evenly across the tortilla. Top with 1/4 cup of the shredded cheese, followed by the sauté mixture. Finish off with the remaining 1/4 cup of shredded cheese.
5. Bake for 10 minutes, or until the cheese is melted and the bottom of the tortilla is beginning to crisp.