Mexican Pizza with Avocado Crema

Think the Italians have a lock on the pizza department? This Mexican inspired version will give that theory a run for its money! A flavorful black bean puree takes the place of the tomato sauce, ground meat with Mexican seasonings is layered over, and a blend of cheeses such as cheddar, Asiago, and queso elbows traditional mozzarella aside. The toppings show up in the form of scallions, tomatoes, and sliced black olives. The whole thing is finished with a drizzle of creamy avocado cream.

Cook Time: 
15-20 Minutes
Prep Time: 
20 Minutes
Serving Size: 

1 pkg. Wewalka Bistro Pizza Dough
1 (15 oz.) can black beans, drained and rinsed
1 clove garlic, minced
½ tsp. chili powder
½ tsp. ground cumin
1 Tbsp. extra-virgin olive oil
¼ tsp. kosher salt
½ lb. ground turkey or lean ground beef
1 Tbsp. Mexican spice blend (see note)
1 cup shredded Mexican blend cheese
1 plum tomato, cored, seeded and diced
2 scallions, trimmed and sliced on the diagonal, white and green parts
½ cup sliced black olives

For Avocado Crema:

1 avocado, peeled and pit removed, cut into chunks
½ cup sour cream, regular or reduced fat, or plain Greek yogurt
1 Tbsp. lemon or lime juice
1 Tbsp. extra-virgin olive oil
Coarse or kosher salt and freshly ground pepper to taste

  • Preheat the oven to 425°F.
  • In a food processor, place the black beans, garlic, chili powder, cumin, olive oil and salt. Puree until smooth.
  • Spray a large skillet with nonstick cooking spray (or lightly oil the skillet) and place it over medium high heat. When hot, add the turkey or beef and cook until it is browned, stirring frequently to break it up into small crumbles (about 5 minutes). Add the Mexican spice blend to the browned turkey in the skillet. Cook, stirring, over medium high heat until you can smell the spices (about 1 minute). Add 1/4 cup water and stir until the water has evaporated. Remove from the heat and cool slightly.
  • Unroll the refrigerated Bistro Pizza Dough onto a rimmed baking sheet. Spread the dough evenly with about 1/3 cup of the black bean sauce, leaving a ½ in. border. Sprinkle the dough evenly with the browned meat, then with the shredded cheese. Top the pizza with the tomatoes, scallions and olives.
  • Bake until the dough is cooked through and the cheese is melted, about 12-15 minutes. While the pizza is baking, place the avocado, sour cream, lemon or lime juice, olive oil, and salt and pepper in a food processor or blender and blend until smooth.
  • Let the pizza sit for a minute or two before drizzling with the avocado crema and cutting into wedges to serve.