This recipe is an invention of mine; I hadn’t tried it before. We had a bunch of taco fixings, but no tortillas, so I decided to use them in a slightly different way than usual. I also was inspired by the tlayudas I had in Oaxaca on my recent Central America trip, which are pizzalike treats often served by street food vendors. This is why I used mozzarella blobs as the cheese – it’s somewhat similar to Oaxacan cheese they put on the tlayudas.
I made a half-and-half pizza – one side had meat and the other side just cheese. The middle kind of had both!
- Store-bought pizza dough
- Your favorite salsa (probably very pureed salsa would work better than chunky)
- Refried beans or chunks of cooked meat left over from another dish
- Cheese (I used mozzarella since it’s similar to Oaxacan cheese, but jack or cheddar or whatever you like could be used)
- Sliced olives
- Diced onion
- Lime juice
- Cilantro or green onions (optional)
- Stretch out the dough on a greased baking sheet or glass baking dish (or if you have more serious pizza setup, do what you normally do to support pizza).
- Spread salsa over the dough as you would tomato sauce on a pizza.
- Spread beans over salsa.
- Sprinkle diced larger tomatoes or halved cherry tomatoes over.
- If using meat, distribute it over the pizza.
- Distribute the olives over the pizza.
- Distribute the cheese over the pizza.
- Bake pizza according to dough instructions (usually 400 or 425 for about 15 minutes). Check in on it and rotate once. Bake until crust is browned and cheese is bubbly.
- While pizza is baking, dice up a small amount of onion, and squirt some lime juice onto it. Also chop up some cilantro or green onions if using.
- When pizza is done and you’re about to eat it, sprinkle the onion and lime mixture over it, as well as the cilantro/green onion bits for color. Enjoy!
My finished pizza (not very pretty, but tasty!):