Recipe // Mexican Pizza

Mexican Pizza by MixedMethod

This pizza kind of rocked my world. Homemade tortillas topped with refried beans, crispy chorizo (or Mexican sausage), queso fresco, fresh lettuce and creme fraiche (because I couldn’t find Mexican crema). Definitely not your average pizza, but definitely delicious. The best part is, you can make small appetizer pizzas or a larger pizza to share, depending on how large you choose to make the tortillas. I made smaller “personal pizza” sized tortillas.

Here’s the recipe:

  • 4 flour tortillas (recipe found here), about 12″ round

For the bean and chorizo topping:

  • 1 can refried beans
  • 6 oz. raw pork chorizo, ground
  • 4 tblsp vegetable oil

For the lettuce and cheese topping:

  • 1/2 cup shredded mozzarella cheese (if you can find Oaxaca cheese, use that)
  • 1 cup (approximately) of shredded iceberg or romaine lettuce
  • 1/2 cup crumbled queso fresco
  • 4 tblsp creme fraiche or Mexican crema
  • salt and pepper

In a large, heavy pan heat 2 tblsp on vegetable oil and add the chorizo, break it up and saute until crispy, 5-6 minutes. Remove the chorizo from the pan and set aside. Heat the remaining 2 tblsp of vegetable oil and add the can (16 oz.) of refried beans and heat through – approx. 5 minutes.

Prepare your flour tortillas and get them ready for pizza assembly.

To assemble:

Spread 1/4 of the warm beans onto the flour tortilla. Sprinkle on mozzarella (or Oaxaca) cheese and put 1/4 of your crispy chorizo on top of that. Season with salt and pepper, then top with lettuce, a few sprinkles of queso fresco and a drizzle of 1 tblsp of creme fraiche.

Recipe  adapted from here.

Enjoy! And let me know if you try it!


Recipe // Homemade Flour Tortillas

Homemade Flour Tortillas Recipe

Taking my mexican recipes to the NEXT LEVEL. Seriously though, I made these and they were pretty awesome. I don’t think I want to eat a store-bought tortilla ever again. And they’re easy – simple dough fried up in a cast iron pan! I didn’t even need a tortilla press, although that would have been nice… A co-worker gave me some corn flour to try, and I’ll be making a corn version of this recipe VERY soon. Here’s the recipe for the flour tortillas:


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vegetable oil
  • 3/4 cup water plus 2 or 3 more tablespoons if needed


Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the oil with a fork until the flour takes on a cornmeal consistency. Add the water and mix until the dough comes together, add more water if needed; place the dough on a lightly floured surface and knead a few minutes until it is smooth and elastic. Divide the dough into 12 (roughly) equal-sized balls.

Preheat a large, oiled cast iron skillet over medium-high heat.

Place a ball of dough between two pieces of parchment paper. Using a rolling pin, roll each dough ball into a 1/4″to 1/8″ thin, round tortilla. Place into the hot skillet, and cook until golden; flip and continue cooking until golden on the other side.  Repeat until you’ve created 12 tasty tortillas!

Adapted from AllRecipes.