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Carnitas Mexican Pizza

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dinner
Cuisine: Italian, Mexican
Servings: 6
Author: Gaby


  • 1 teaspoon olive oil
  • 1 yellow onion
  • 6 cloves garlic roughly chopped
  • Kosher salt
  • 1 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 15 1/2 ounce can Old El Paso refried Beans
  • 3 tablespoons water
  • 4 12- inch flour tortillas
  • 2 cups freshly shredded Monterey Jack cheese 8 ounces
  • 1 cup homemade Carnitas
  • 1 cup shredded cabbage
  • 1 cup chipotle salsa
  • fresh cilantro for garnish


  • Place a pizza stone on the bottom rack of the oven. Preheat oven to 450 degrees F.
  • In a small saucepan heat oil over medium-high heat. Add onion, garlic, and season with salt; cook for 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor. Cover and pulse until bean mixture is spreadable but still chunky, adding more water if necessary to make a spreadable mixture.
  • Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1/2 cup of the cheese and one-fourth of the carnitas. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are golden and crisp.
  • Transfer the tortilla to a cutting board; let cool for 1 minute. Top with a bit of the shredded cabbage and cilantro. Serve alongside the salsa and cut each Mexican pizza into wedges before serving.