Mexican Black Bean and Corn Pizza

Name: Mexican Black Bean and Corn Pizza
Prep time: 32 min
Cook time: 18 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb (454 g) store-bought pizza dough, at room temperature for 30 minutes; 2 tablespoons (30 ml) olive oil, divided: 1 tablespoon for the pan, 1 tablespoon for brushing the crust; ¾ cup (180 ml) thick medium salsa, drained in a sieve for 5 minutes; 1½ cups (255 g) canned black beans, from one 15-oz (425 g) can, drained, rinsed and patted dry; 1 cup (140 g) frozen corn kernels, thawed and patted very dry; ½ teaspoon (1 g) ground cumin; ½ teaspoon (1½ g) chili powder; ¼ teaspoon (1½ g) kosher salt; 1 whole (65 g) lime, half juiced (about 1 tablespoon), half cut into wedges for serving; 2 cups (225 g) pepper jack cheese, coarsely grated (about 8 oz); 1 medium (25 g) jalapeño, cut into thin rounds; remove seeds for milder heat; ¼ cup (35 g) red onion, very thinly sliced; ¼ cup (5 g) fresh cilantro, leaves and tender stems, roughly chopped; ¼ cup (60 g) Mexican crema or sour cream, stirred with 1 teaspoon water to a drizzling consistency (optional)

From the MyKitchenBank Kitchen

A crisp-bottomed sheet pan pizza topped with cumin-spiced black beans, sweet corn, pickled-bright jalapeño and melty pepper jack, finished with lime, cilantro and a drizzle of crema. Easy enough for a weeknight, built on store-bought dough.

Prep: 32 min
Cook: 18 min
Wait: 43 min
Total: 1 hr 33 min
Makes: 1 large rectangular pizza (8 slices)

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Ingredients

4 servings

For the crust
1 lb (454 g) store-bought pizza dough, at room temperature for 30 minutes
2 tablespoons (30 ml) olive oil, divided: 1 tablespoon for the pan, 1 tablespoon for brushing the crust
For the pizza
¾ cup (180 ml) thick medium salsa, drained in a sieve for 5 minutes
1½ cups (255 g) canned black beans, from one 15-oz (425 g) can, drained, rinsed and patted dry
1 cup (140 g) frozen corn kernels, thawed and patted very dry
½ teaspoon (1 g) ground cumin
½ teaspoon (1.5 g) chili powder
¼ teaspoon (1.5 g) kosher salt
1 whole (65 g) lime, half juiced (about 1 tablespoon), half cut into wedges for serving
2 cups (225 g) pepper jack cheese, coarsely grated (about 8 oz)
1 medium (25 g) jalapeño, cut into thin rounds; remove seeds for milder heat
¼ cup (35 g) red onion, very thinly sliced
To finish
¼ cup (5 g) fresh cilantro, leaves and tender stems, roughly chopped
¼ cup (60 g) Mexican crema or sour cream, stirred with 1 teaspoon water to a drizzling consistency (optional)

Equipment (6)

13×18-inch (33×46 cm) rimmed half sheet pan
Fine-mesh sieve
Medium bowl
Box grater
Pastry brush or spoon for oiling
Sharp knife or pizza cutter

Steps

Before you start

Take the pizza dough out of the fridge 30 minutes before you plan to shape it. Cold dough springs back and tears.
Set an oven rack in the lower third and preheat to 475°F (245°C) while the dough rests.
Shred the pepper jack from a block if you can. Pre-shredded cheese has anti-caking starch and melts less smoothly.
Pat the corn dry and drain the salsa. Wet toppings make a soggy crust.

1
Temper dough, preheat ovenOven 475°F / 245°C
- Leave the dough, covered with a clean towel, on the counter for 30 minutes.
- Meanwhile, set a rack in the lower third of the oven and preheat to 475°F (245°C).
- Brush 1 tablespoon of the olive oil over the bottom and slightly up the sides of a 13×18-inch (33×46 cm) rimmed sheet pan.
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Ready when: Dough feels soft and slightly puffy, not cold or stiff
Tip: Let the oven preheat for the full 30 minutes so it is truly hot when the pan goes in.
2
Prep the toppings
- Drain the salsa in a fine-mesh sieve for 5 minutes, pressing lightly with a spoon.
- Grate the pepper jack.
- Slice the jalapeño into thin rounds and the red onion very thinly.
- Chop the cilantro.
- Halve the lime, then juice one half and cut the other half into wedges.
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Ready when: Salsa is thick and spoonable, with no liquid pooling in the sieve
Tip: Thin jalapeño rounds soften and mellow in the oven. Thick ones stay hot and crunchy.
3
Season beans and corn
- In a medium bowl, toss the black beans and corn with the cumin, chili powder, salt and 1 tablespoon lime juice.
- Gently press a few beans with the back of a spoon so about a quarter of them split.
- They will help grip the cheese.
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Ready when: Beans and corn look evenly coated in red-brown spice
Tip: Pat the beans and corn dry first. Excess moisture is the main cause of a soggy center.
4
Stretch the dough
- Place the dough in the oiled pan.
- Press and stretch it outward with your fingertips to fill the pan, about 12×16 inches (30×40 cm), leaving a slightly thicker rim.
- If it springs back, cover it and rest 10 minutes, then stretch again.
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Ready when: Dough reaches the corners of the pan and stays put without shrinking
Tip: Do not use a rolling pin. It pushes out the air bubbles that give the crust its chew.
5
Par-bake the crustOven 475°F / 245°C
- Prick the center of the dough all over with a fork, leaving the rim alone.
- Brush the rim with half of the remaining olive oil (½ tablespoon).
- Bake on the lower rack at 475°F (245°C) for 5 minutes.
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Ready when: Crust is set and pale golden with a few small puffs, but not browned
Tip: If large bubbles puff up, press them down gently with a spatula.
6
Sauce and top
- Remove the pan and spread the drained salsa over the crust, leaving a ½-inch (1 cm) border.
- Scatter over half of the pepper jack, then the seasoned beans and corn, the onion and the jalapeño.
- Finish with the remaining cheese.
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Ready when: Toppings are in an even layer with the border still visible
Tip: Putting cheese both under and over the beans holds them in place so they don't scorch or roll off.
7
Bake the pizzaOven 475°F / 245°C
- Brush the exposed rim with the remaining ½ tablespoon olive oil.
- Return the pan to the lower rack and bake at 475°F (245°C) for 12 to 14 minutes.
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Ready when: Cheese is bubbling with browned spots, the rim is deep golden, and the bottom is crisp when lifted with a spatula
Tip: Beans and corn on top can scorch. If they darken before the cheese browns, tent loosely with foil.
8
Rest, garnish, serve
- Let the pizza rest in the pan for 3 minutes, then slide it onto a cutting board.
- Scatter the cilantro over the top and drizzle with crema, if using.
- Cut into 8 pieces and serve with the lime wedges.
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Ready when: Cheese has stopped bubbling and slices cut cleanly
Tip: Squeeze lime over each slice just before eating so the cilantro stays bright.

Good to know

Tips

Par-baking the crust is what gives a crisp bottom under wet toppings like beans and salsa. Don't skip it.
Choose a thick, chunky salsa. Thin, watery salsa will make the center soggy even after draining.
For more heat, use a hotter salsa or add a pinch of cayenne to the beans. For less, remove the jalapeño seeds and ribs.
Use a metal pan, not glass or ceramic, for the best browning on the bottom.

Make ahead

Drain the salsa, grate the cheese, slice the jalapeño and onion, and season the beans and corn up to 1 day ahead. Store each separately, covered, in the fridge. You can also shape and par-bake the crust up to 4 hours ahead, then cool and leave it covered at room temperature. Top and finish baking when ready.

Storage & reheating

Room temperature: up to 2 hours. Fridge: wrap or store airtight up to 3 days. Freezer: freeze individual slices on a tray, then bag, up to 2 months. Reheat slices on a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes (from frozen, 12 to 15 minutes) until the cheese bubbles and the bottom is crisp. Add cilantro, crema and lime after reheating.

Substitutions

pepper jack cheese → Monterey Jack plus a pinch of red pepper flakes, or Oaxaca cheese. Monterey Jack gives the same melt with milder heat. Oaxaca melts stretchy and mild.
frozen corn kernels → fresh corn kernels cut from 1 large ear, or drained canned corn. Fresh is sweeter. Canned corn must be drained and patted very dry.
store-bought pizza dough → homemade pizza dough or two 10-inch (25 cm) store-bought crusts. Pre-made crusts need only 8 to 10 minutes in the oven and no par-bake.
Mexican crema or sour cream → plain Greek yogurt thinned with water and a squeeze of lime. Gives a similar tang with slightly less richness.