This Sweet Potato Black Bean Mexican Pizza is going to be your new favorite way to enjoy pizza at home! You probably even have most of the ingredients in your pantry. Use your favorite pizza dough for a gluten-free friendly meal.
And just like that Cinco De Mayo is here!
I am actually in Salt Lake City this weekend for the Everything Food Conference as you read this, but Drew and I have spent the past week finishing up our kitchen cabinets and I am going to be so excited when we can finally enjoy our kitchen with closed cupboards! I’ve been working in the kitchen with open cupboards due to still painting them, and we still have boxes everywhere. I cannot wait to finally start organizing everything and finding a home for everything! We’ve been living in quite the mess and it is doing a number on my stress levels…
But do you know what I managed to cook up for you in the messy, plastic covered and taped kitchen?
YES ^^ MEXICAN PIZZA. Oh em gee. I am truly in love. I also shared this pizza with my uber pregnant bestie and her husband who also loved it. I am secretly (well, not-so-secret now…) hoping for a Cinco de Mayo baby 😀 Then we can have taco and Mexican pizza parties for the baby’s birthday… Okay, maybe not every year.
Anyways… Does anyone else ever get sick of Mexican food? Because I’m just not sure I do. There are so many ways to enjoy the flavors. From tacos, to nachos, to skillets, to stuffed sweet potatoes, and now PIZZA. I want this pizza always and forever. It might just be a new favorite around here.
This Sweet Potato Black Bean Mexican Pizza has got it going on too with loads of good stuff!
What you need
I’m not sure why we don’t make homemade pizza more often–it is so easy. And the great thing about this Mexican pizza is you probably have a lot of the ingredients in your pantry already.
I used a packaged pizza dough mix so you can go that route and use your favorite mix (gluten-free, grain-free, etc. I’ve heard Bob’s Red Mill and Simple Mills are great) or use a homemade version–which I did for this pizza.
You’ll want to cook down the diced sweet potatoes until slightly soft and then add the diced green peppers into the pan at the end to soften just a touch. You could also leave them raw.
Then you lay our your crust and layer on the salsa, cilantro, veggies and top with cheese. The pizza only takes about 10-15 minutes because most of the toppings are pre-cooked.
Top off the pizza with diced avocado, fresh cilantro, and maybe even a little sour cream if your heart desires.
- 16oz pizza dough*
- ¼ cup salsa
- ⅓ cup diced sweet potatoes
- ¼ cup diced green pepper
- ¼ cup black beans
- ¼ cup corn
- 2 TBS chopped red onion
- ⅔ cup shredded cheese (I used cheddar-mozzarella blend)
- fresh cilantro
- Preheat oven to 450F and get out pizza stone of medium baking sheet.
- Prepare dough according to package. You will need about 12-16oz dough for the ingredients listed.
- Spread pizza dough into desired shape–I went with rectangle here.
- Layer on salsa to edge of dough, then sprinkle on cilantro and rest of the veggies evenly. Cover with shredded cheese.
- Bake pizza for 10-12 minutes, until cheese is fully melted and pizza dough crust is baked.
- Allow pizza to rest 5-10 minutes, then top with fresh avocado and cilantro before serving. Enjoy!
Save leftover prepped veggies for another pizza, breakfast scrambles, or power bowls.