Latino Pizza

This recipe is made up of fairly simple ingredients which means you can buy all of them at the store and assemble the whole thing in minutes, or you can make it all by hand from scratch.

Roll out your pizza dough onto your pan. I used a 1.5-ft by 3-ft cookie pan because I was really hungry, so the above numbers are calibrated to a pizza about that size. However all of the ratios are fairly negotiable depending on how you like things, so don’t be afraid to eyeball the amounts up or down to taste, or pizza size.

Once your dough is laid out (I like to go on the thinner side), warm up the refried beans. Two minutes in the microwave or five minutes in a sauce pan will be fine, just make sure they’re not cold from the can. Spread out a thin layer of beans on the dough. You can use a spoon or a spatula but I found those pulled the dough along, so I went ahead and used my fingers. This is going to be an odd measurement, but try and keep the spread less then one bean thick. Any more than that tends to make things too greasy and soggy.

After the beans, sprinkle the mozzarella liberally on top. If you want to be truly authentic, you could use queso blanco but I find mozzarella works very well. Chop up the jalapenos into small coins and place them evenly across the top.

Bake it for 15 minutes at 500F. Once out, give it a second to cool, then top with slices of avocado and plenty of fresh pico de gallo. Slice into squares and serve fresh!