Mexican Pizza to Feed a Crowd

My mother-in-law is the queen of feeding a crowd.  She should be; she’s had years of experience feeding her 8 kids!  She has several go-to recipes that are simple, inexpensive and always met with rave reviews.  This one is a recent addition to the list of family favorites, but I think it’s earned a permanent spot on the list.

Use your favorite whole wheat pizza crust as the base.  Normally we like to cook our pizzas on a stone, but I find this is easier to eat when cooked on a cookie sheet as the crust ends up a little softer.  But, experiment and see which you prefer.

In place of pizza sauce, spread a layer of refried beans.  In the picture above I had actually just whizzed up some cooked pinto beans with a little olive oil in the cuisinart.  Next sprinkle on some black beans and cheese.  The beans are better under the cheese so they don’t dry out.  Pop this into a 375-400 degree oven until the cheese is melty and the crust is cooked through.  This will vary, but probably around fifteen minutes.

While the pizza is cooking, mix up your fresh salsa.  Combine about a cup of frozen corn, an equal amount of chopped, fresh tomatoes, a bunch of chopped cilantro, a few chopped green onions and some lime juice, salt and pepper and then mix it all up.  The toppings are what really make the meal fantastic.  Pile on shredded greens.  Romaine, spinach, any sort of salad greens will work great.  And then top with a very generous scoop of the fresh salsa.

This is the perfect meal to serve at big family gatherings as it’s easy to double or triple, simple to prepare, and is always a big hit.