Mexican Pizza

Crisping first gives a sturdy, tostada-like base that holds up to the beans, salsa, and cheese without going soggy. In this version you skip the oil and frying entirely – just lay the tortillas right on the oven rack at 350°F (175°C) for about 8 to 12 minutes, until lightly golden with a few darker spots. That dry-bake keeps them crisp and the recipe hands-off, and it's the difference between a floppy, wet pizza and one that slices cleanly.

Yes – canned refried beans are the backbone of this version. The bean layer is a three-can method: refried pinto beans, fire-roasted diced tomatoes, and a small can of green chiles, simmered together undrained with Mexican seasoning until thick and spreadable, about the texture of hummus. No mashing, no from-scratch beans, no separate sauce – the tomatoes and chiles cook right into the beans, and jarred salsa goes on top in place of a homemade pizza sauce.

Two things keep it crisp. First, dry-bake the tortillas fully before assembling so they start golden and sturdy. Second, cook the bean mixture down until it's thick enough to hold its shape on a spoon – hummus-like, with no loose liquid pooling (this recipe leaves the cans undrained on purpose and simmers the liquid off, which builds flavor without making things watery). Then bake the assembled pizzas just until the cheese melts, about 3 to 5 minutes, and scatter the fresh tomato and green onion on after baking rather than before.

The bean mixture is the perfect make-ahead piece – cook it up to 3 days ahead and refrigerate in an airtight container. Dry-bake the tortillas up to a day ahead and keep them at room temperature in an airtight container, and grate the cheese and dice the toppings a day ahead too, stored separately. Assemble and bake fresh when you're ready, since the tortillas soften once the bean layer and salsa go on.

Reheat in a 375°F oven or air fryer for 5 to 7 minutes to restore the crispy texture. The dry heat crisps up the tortillas again and re-melts the cheese without making everything soggy. Avoid the microwave – it steams the pizza and turns the tortillas soft and chewy instead of crispy. If reheating multiple slices, spread them in a single layer on a baking sheet instead of stacking so they heat evenly. Leftover Mexican pizza keeps for up to 3 days in the fridge in an airtight container, and the flavors actually improve as the bean layer and salsa meld together overnight.

Yes – the air fryer works beautifully for Mexican pizza. Crisp the tortillas in a single layer at 375°F for 3 to 5 minutes, checking frequently to prevent burning. Once the tortillas are golden and crispy, assemble the pizzas and return them to the air fryer at 350°F for 5 to 7 minutes, just until the cheese melts. The air fryer gives you an extra-crispy bottom layer and works great for single servings or when you don't want to heat up the full oven. Just make sure your air fryer basket is large enough to fit the assembled pizzas without crowding – you may need to cook them one at a time.

The classic toppings are diced fresh tomatoes, sliced green onions, and shredded cheese, which give you a balance of freshness, crunch, and creaminess. Beyond that, popular add-ons include sour cream or Mexican crema, guacamole or sliced avocado, pickled jalapeños, black olives, cilantro, hot sauce, and a squeeze of lime. For a heartier version, add seasoned ground beef, shredded chicken, or crumbled chorizo to the bean layer. The beauty of Mexican pizza is that it's highly customizable – set out a toppings bar and let everyone build their own.

Flour tortillas are the traditional choice for Mexican pizza because they crisp up beautifully, hold their structure under heavy toppings, and have a neutral flavor that lets the beans and salsa shine. Corn tortillas work too, but they're smaller, more prone to cracking when crisped, and have a stronger corn flavor that competes with the other ingredients. If you prefer corn tortillas for dietary or flavor reasons, look for thicker, fresh tortillas from the refrigerated section rather than thin, shelf-stable ones – they'll hold up better. For a gluten-free version, use certified gluten-free flour tortillas or cassava-based tortillas, which crisp up similarly to wheat flour tortillas.