Best Refried Bean Pizza Recipes

REFRIED BEAN-TACO PIZZA

Refried Bean-Taco Pizza image

When I'm in a rush, I take advantage of convenient prepared pizza crust to create this Mexican-style pizza. If you like it spicy, add a little chopped jalapeno pepper to the skillet when cooking the beef. -Mary Detweiler, Middlefield, Ohio

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1-1/4 pounds ground beef
1 small onion, chopped
1/2 cup water
1 envelope taco seasoning
1 prebaked 12-inch pizza crust
1 can (16 ounces) refried beans
2 taco shells, coarsely crushed
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
2 cups torn iceberg lettuce
2 medium tomatoes, chopped
1 tablespoon sliced ripe olives

Steps:

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, place crust on an ungreased baking sheet. Spread with refried beans. Top with the beef mixture, taco shells and cheeses. Bake at 450° for 10-15 minutes or until cheese is melted. Top with lettuce, tomatoes and olives.

Nutrition Facts : Calories 420 calories, Fat 17g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 1051mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 5g fiber), Protein 28g protein.

REFRIED BEAN PIZZA

Refried Bean Pizza image

Instead of tomato sauce, refried beans serve as the base for this Southwestern-style pizza. The cool vegetable toppings complement each oven-fresh bite.- Lydia Ann Lantz, Christiana, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4-6 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups biscuit/baking mix
1/2 cup cornmeal
1/2 cup cold water
1 pound ground beef
3/4 cup water
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1 can (16 ounces) refried beans
1-1/2 cups shredded cheddar cheese
1 cup shredded lettuce
2 medium tomatoes, chopped
1 medium onion, chopped

Steps:

In a large bowl, combine biscuit mix and cornmeal. Add water and mix well. Press onto the bottom and up the sides of a greased 12-in. pizza pan. , Bake at 400° for 10 minutes or until edges are lightly browned. Cool. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. stir in the water, chilies and taco seasoning; bring to a boil. Simmer, uncovered, for 5 minutes. , Spread beans over crust. Top with beef mixture. Sprinkle with cheese. bake at 400° for 10 minutes longer or until the crust is golden and cheese is melted. Top with lettuce, tomato and onion.

Nutrition Facts : Calories 499 calories, Fat 21g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 1440mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 7g fiber), Protein 28g protein.

CHORIZO AND REFRIED BEAN GRILLED PIZZA

Chorizo and Refried Bean Grilled Pizza image

Grilling pizza provides more heat than most home ovens, resulting in a crust that's perfectly crisp and browned. Here, Mexican ingredients like beans, cheese, avocado and pickled jalapenos stand in for traditional toppings.

Provided by Food Network Kitchen

Time 30m

Yield 8 servings

Number Of Ingredients 12

Ingredients

6 ounces smoked chorizo, thinly sliced (about 1 1/2 cups)
1 cup refried beans
1 teaspoon chili powder
1 pound prepared pizza dough, at room temperature
All-purpose flour, for rolling
1 tablespoon vegetable oil
1 cup shredded Mexican blend cheese
1/4 cup jarred pickled jalapeno slices, drained
1/2 medium red onion, sliced into thin rings (about 1 cup)
1/2 cup cilantro sprigs
1 small avocado, diced
Lime wedges, for serving

Steps:

Preheat a grill over high heat.
Cook the chorizo slices in a medium nonstick skillet over medium heat until some of the fat has rendered and the chorizo is crisped, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Mix the refried beans and chili powder in a small bowl until combined and set aside.
Stretch and roll the dough on a lightly floured surface into a thin round about 1/4-inch thick and 12 inches in diameter; it's ok if it's not perfectly round. Place on a piece of heavy-duty aluminum foil about 18 inches long. Lift the whole piece of foil and place on the grill. Check the bottom of the dough after 2 minutes as it begins to char, puff and bubble. Rotate one-quarter turn or halfway to evenly cook the bottom. Grill until the bottom of the dough is charred and the pizza is almost cooked through and there is no more raw-looking dough in the center, 4 to 7 minutes.
Using the foil, remove the pizza from the grill, brush the top with the oil and flip. Spread the refried bean mixture on what is now the top of the crust, stopping about 1/2 inch from the edge. Sprinkle with the chorizo, cheese, jalapenos and red onions. Using the foil, lift the pizza back onto the grill. Grill until the bottom of the crust is charred and the cheese is melted, 2 to 3 minutes. Remove the pizza from the grill and top with the cilantro and avocados. Slice and serve with lime wedges on the side for squeezing over the pizza.