After making the New Mexico Red Chile Mole that I shared with you last week, I used it in a few new dishes before freezing the leftovers. This Bean and Red Mole Pizza was one of those dishes. It is a variation of a Mexican-style pizza that I usually make with red chile sauce. The mole completely changed the flavor of the pizza making it a totally different experience and just as delicious.
The pizza crusts are crispy flour tortillas; therefore, if you already have some beans and mole, this is a quick & easy meal. I saw the idea of the flour tortilla crusts a while back and thought it to be mighty clever. And mighty clever it is. It works great, especially if you like thin crust pizza! So if you do like a thin crust pizza and Mexican flavors, then you need to give this pizza a try. Grab a Mexican cerveza and dinner is served is no time at all.
Bean and Red Mole Pizza Recipe
Recipe author: MJ of MJ’s Kitchen
Makes 2 – 3 individual pizzas
Prep and Cook time: 30 minutes
2 – 3 flour tortillas
1 ½ – 2 cups beans, drain but reserve the liquid*
1 cup red mole (mole rojo)*
4 spring onions or green onions (whites and greens)*, diced
½ cup coarsely chopped green olives
½ cup cheddar or Monterey Jack cheese
½ cup feta cheese, crumbled
1 medium tomato, chopped
These pizzas can be made under the broiler or in a hot oven. In the summer, I usually use the broiler to keep from heating up the kitchen.
Toasting tortillas in hot oven.
- Preheat oven to 375°F.
- Place the tortillas on an oven sheet and place in the oven or place directly on the oven rack. When the top of the tortillas start to lightly toast (about 2 minutes), flip and lightly toast the other side (another minute or so) until the tortillas are crisp.
- Remove from the oven and turn the oven down to 350°F.
- Assemble the pizzas.
Toasting the tortillas under the broiler.
- Lower the oven rack to the middle of the oven. Turn on the broiler.
- Place the tortillas directly on the oven rack or on an oven sheet. Keep a close watch on the tortillas. When the top of the tortillas start to lightly toast, flip and lightly toast the other side or until the tortillas are crisp.
- Remove from the oven, turn off the broiler (you don’t want the oven to get too hot) and assemble the pizzas.
To assemble the pizzas
- Heat the beans and the mole sauce. I usually just add the mole to the beans. Using a potato masher, coarsely smash the beans as they heat.
- Spread some of the cheddar on each of the tortillas.
- Top with the desired amount of hot beans and mole.
- Divide the chopped onion, olives and tomatoes between the pizzas. Top with feta cheese.
- Bake in the oven for about 5 minutes or heat until the broiler, watching carefully for about 2 – 3 minutes. When the crust around the edges start to darken, the pizzas are done.
* See Kitchen Notes for more information/alternatives.
Beans – My normal beans for Mexican type pizzas like these are black beans, pinto beans or bolita beans. These particular pizzas were made with bolita beans. Use canned or make your own. Reserve a little of the juice to use while you are heating and smashing the beans. You don’t want them to get too dry.
Red Mole Sauce – Make your own mole or buy it off the shelf. Here in New Mexico, some groceries carry little jars of mole concentrate that you just add stock or water. However, if you don’t have a mole sauce, substitute a red chile sauce or use your favorite enchilada sauce or salsa.
As mentioned in the recipe, you can combine the mole with the beans OR you can use the mole like you would a pizza sauce and spread it on top of the crispy tortillas, then top with the other ingredients. Both methods works.
Spring Onions – Spring or green onions add color to the pizza with the greens, plus they work well on these quick cooking pizzas. However, if you don’t have either, then just diced up some sweet onion.