Bean and Red Mole Pizza

A simple pizza made on a flour tortilla and topped with beans and a spicy mole' sauce | mjskitchen.com

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.

 

A simple pizza made on a flour tortilla and topped with beans and a spicy mole' sauce | mjskitchen.com

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Bean and Red Mole Pizza Recipe

Recipe author: MJ of MJ’s Kitchen

Makes 2 – 3 individual pizzas
Prep and Cook time: 30 minutes

Ingredients

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

Instructions

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.

  1. Preheat oven to 375°F.
  2. 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.
  3. Remove from the oven and turn the oven down to 350°F.
  4. Assemble the pizzas.

Toasting the tortillas under the broiler.

  1. Lower the oven rack to the middle of the oven. Turn on the broiler.
  2. 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.
  3. 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

  1. 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.
  2. Spread some of the cheddar on each of the tortillas.
  3. Top with the desired amount of hot beans and mole.
  4. Divide the chopped onion, olives and tomatoes between the pizzas. Top with feta cheese.
  5. 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.

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A simple pizza made on a flour tortilla and topped with beans and a spicy mole' sauce | mjskitchen.com

 

Kitchen Notes

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.

If you’ve enjoyed this Bean and Red Mole Pizza, then you should try my friend’s Italian pizza from Alterkitchen.  A completely different pizza, but oh so good!

 

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31 Responses to “Bean and Red Mole Pizza”

  1. Home July 25, 2015 at 8:42 am #

    It looks great. Thanks for sharing

    • mj July 25, 2015 at 11:26 am #

      You are most welcome! Thanks for stopping by!

  2. Bam's Kitchen July 14, 2015 at 9:15 am #

    Well, of course you need to make pizza’s with your mole sauce!!! Seriously delicious mole sauce and thinking about making some up this weekends so looking forward to more delicious recipes using it. Wishing you a super week and take care, Pinning, sharing and sending smoke signals..

    • mj July 14, 2015 at 10:34 am #

      Ha Ha…yes, you are right Bobbi! 🙂 The mole’ did make a great pizza sauce! Thanks so much and hope you have a super week as well! Thanks for the comments and the sharing!

  3. Katerina July 14, 2015 at 12:51 am #

    I am a total sucker for pizza and I love Mexican so I would die to try a piece from this one! Pinned!

    • mj July 14, 2015 at 10:33 am #

      Thanks so much Katerina! I’m a sucker for pizza as well. 🙂

  4. Maureen | Orgasmic Chef July 12, 2015 at 5:44 am #

    I look at that pizza and close my eyes and I can taste it so much that my mouth feels the heat. Now THAT’S a great photo that can do that. 🙂

    • mj July 12, 2015 at 2:13 pm #

      Thank you SO MUCH Maureen!

  5. Joanne July 9, 2015 at 6:11 am #

    This is such a fun pizza! I haven’t made mole in FOREVER, but I think it’s about time I get some back in my life.

    • mj July 10, 2015 at 8:17 am #

      Thanks Joanne!

  6. Carol at Wild Goose Mama July 8, 2015 at 8:10 pm #

    I LOVE this. It’s quick and totally Yummy. I am still working and when I get home I want to eat well without doing the work. Yeah, I know. But this is a recipe that allows me to live my Fantasy!

    • mj July 8, 2015 at 8:40 pm #

      If you have the beans and mole’, it’s definitely a quick & easy. Thanks Carol!

  7. Viviane Bauquet Farre July 8, 2015 at 4:24 pm #

    Fantastic, MJ! I can imagine the red mole was great on this. I want a bite 🙂

    • mj July 8, 2015 at 8:38 pm #

      I’m happy to share Viviane. 🙂

  8. Sarah | Drool-Worthy July 8, 2015 at 3:35 pm #

    What a great idea! It’s two of my favorite things in one 🙂

    • mj July 8, 2015 at 8:38 pm #

      Thanks Sarah!

  9. Evelyne@cheapethniceatz July 8, 2015 at 12:39 pm #

    MJ great idea to use as the sauce on pizza, must have been fantastic and an eye opener for other possibilities.

    • mj July 8, 2015 at 8:38 pm #

      Absolutely! Thanks Evelyne!

  10. Liz July 7, 2015 at 4:00 pm #

    Your dish reminds me of an elegant version of the taco pizza of my youth. So many delicious flavors in every bite!

    • mj July 7, 2015 at 5:31 pm #

      Always glad to take one back to their youth. 🙂 Thanks Liz!

  11. Sissi July 7, 2015 at 2:11 pm #

    What a creative dish, MJ! And what a surprise to find that a New-Mexico inspired pizza is actually a very light one! I love thin-crusted pizza (the best one I’ve had was in Rome… to thin and light…) so I’m sure I’d love your tortilla base. Not to mention the bean and red mole topping! Great idea!

    • mj July 7, 2015 at 5:28 pm #

      Thanks so much Sissi! I prefer thin crust over the thick crust as well, so the flour tortillas work great! Oh to be able to have a pizza in Rome. I’m drooling just thinking about it. 🙂

  12. Debra July 7, 2015 at 10:49 am #

    This would also be great to slap on the grill to keep the house cool. I love this idea! Just another reason to make the mole!

    • mj July 7, 2015 at 5:27 pm #

      I can give you as well ideas as you like to make mole’. 🙂

  13. Angie@Angie's Recipes July 7, 2015 at 9:33 am #

    We make tortilla pizza with chili con carne topping very often for the lunch. I love yours with bean and red mole..delicious and so much healthier!

    • mj July 7, 2015 at 5:26 pm #

      Tortillas with chili con carne sounds like a good meal for this week. 🙂 Thanks Angie!

  14. Libby Kincheloe July 7, 2015 at 9:05 am #

    Chalupas extraordinaire! Sounds delightful. Thanks for sharing.

    • mj July 7, 2015 at 5:25 pm #

      Thanks Libby. 🙂

  15. Vicki Bensinger July 7, 2015 at 8:56 am #

    This is genius! I love that you used your leftovers to create this tasty tortilla pizza. Great idea!

    • mj July 7, 2015 at 5:25 pm #

      Thanks so much Vicki!

Trackbacks/Pingbacks

  1. New Mexico Red Mole - January 7, 2016

    […] This recipe below does make a huge batch of mole – at least 12 cups; therefore, there is enough to use it any way you want and freeze some for a later date.  It freezes quite well by the way.  There are so many ways to use it that you’ll find yourself making another batch as soon as it’s all gone.  This mole makes a great smothering sauce for enchiladas, burritos, tacos, chicken, and pork, as well as a variety of beans and vegetables.  You can substitute it for just about any recipe that calls for red chile sauce or other types of chile sauces.  I love it with these Bean and Red Mole pizzas. […]

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