Favourite Mexican Pizza

Favourite Mexican pizza is the kind of dinner that turns leftover pantry odds and ends into something a kid will actually request. The cornmeal-spiked crust gives it a corn-tortilla edge, the taco sauce stands in for marinara, and chili beans plus shredded Monterey Jack make it filling enough to skip a side.

The crust is a quick-bread style dough, so no yeast and no rising time. Cornmeal in the dough, plus a sprinkle on the pan, gives the bottom that unmistakable cornbread-meets-cracker crunch. The blind 15-minute pre-bake is what stops it from going soggy under the wet bean topping.

Using undrained Mexican-style chili beans is a smart shortcut. The bean liquid carries seasoning and helps everything fuse into a layer rather than scattered piles. Spread it just to the rim, not over the edge, or you’ll get burnt cheese on the pan instead of on your slice.

Monterey Jack melts into stretchy ribbons faster than cheddar, which is why it’s the right cheese here. Bell pepper rings on top are mostly for color and a fresh crunch against the soft beans.

The second 10-minute bake at high heat is what turns the cheese golden in spots. Pull it as soon as you see those spots forming.

Kitchen Tips

• Don’t overmix the dough. Stir with a fork just until it forms a ball. Overworking turns the crust tough.
• Press dough up the sides of the pan to form a rim. This contains the toppings and gives a crispy edge.
• Let the pizza rest 5 minutes before slicing. Hot beans run otherwise.
• Blot pepper rings on a paper towel before placing. Excess water from the peppers makes the cheese steam instead of brown.

Variations

• Add browned chorizo or seasoned ground beef for a meat version.
• Top with sliced black olives and pickled jalapenos before the cheese for more punch.
• Finish with fresh cilantro, diced avocado, and a drizzle of sour cream after baking for a full taco-night vibe.