Pinto Pizza Ole'

This Mexican-inspired pizza swaps marinara for a spiced pinto bean and beef base that tastes like the filling of a really good burrito. Mashed beans and browned ground beef simmered with tomato sauce, chili powder, and cumin get spread over thawed bread dough, then topped with whole pinto beans, Monterey Jack cheese, green pepper, and a dollop of fresh guacamole after baking.

The half-mashed, half-whole bean approach gives you two textures. The mashed beans blend into the beef mixture to create a thick, spreadable sauce that stays put on the crust. The reserved whole beans scattered on top add pops of creamy texture in every slice.

The recipe includes a smart meatless option: skip the beef, increase the beans to 3 cups, and mash two of those three cups. You still get a hearty, protein-rich base that doesn’t miss the meat at all.

The guacamole goes on after baking while the pizza is still hot. Fresh avocado, garlic, lemon juice, and chopped tomato add a cool, creamy richness that melts slightly against the hot cheese. Making it ahead and chilling lets the flavors come together.

Kitchen Tips

• Simmer the bean-beef mixture for the full 10 minutes to thicken it. A watery base makes soggy pizza
• Press the bread dough thin and all the way to the edges of the greased pan. Thick dough in the center stays doughy under the heavy topping
• Cover the guacamole with plastic wrap pressed directly onto the surface to prevent browning while it chills
• Bake until the crust edges are golden brown, not just until the cheese melts. The bottom needs to crisp

Variations

• Use refried black beans instead of pinto for a different bean flavor
• Scatter sliced pickled jalapenos over the cheese before baking for extra heat
• Swap Monterey Jack for pepper jack for a spicier melt