Mexican Pizza

4 of 5
(22 ratings)
Total Time
Number Of

Pita breads make a perfect crust for individual pizzas topped with refried beans and melted cheese, sprinkled with crisp lettuce and zesty tomatoes

  • 1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained, divided
  • 1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
  • 6 honey wheat pita pocket breads (6-1/2 inch)
  • 3/4 cup shredded Mexican cheese blend
  • 4-1/2 cups thinly shredded romaine lettuce
  • 6 tablespoons finely chopped red onion

Purchase ingredients from Peapod or Amazon

  1. Preheat oven to 450°F. Place 1/4 cup drained tomatoes in small bowl; set aside. Mix remaining tomatoes and beans in small bowl until combined. Spread evenly onto pita breads.
  2. Sprinkle pizzas evenly with cheese. Place on ungreased baking sheets; bake 8 to 10 minutes or until edges of breads are lightly browned and cheese melts, rotating pans halfway through.
  3. Top with lettuce, onion and reserved tomatoes.
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Nutrition Information
Calories: 301 View complete nutrition information
Reviews (17)

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Overall Rating

MITCHEL JAMES May 05, 2016

perfect it a slice of heaven

Lucy April 11, 2016

I loved this recipe! But, my husband is diabetic, and I substituted the pita bread with carb smart flour tortillas. They are only 6g of carbohydrates. I lightly toasted them in the oven, took them out and followed the recipe, and then put them back into the oven just long enough to melt the cheese. I then had a thin crusted pizza!

Food4 June 28, 2014

Love it! Quick, easy and everyone loved it!

mom2two May 01, 2014

Great and easy! I even added a little taco meat. Will make again.

Tand April 27, 2014

I tried this when I was looking for healthy recipes for my family. It has become a regular in my house. It's quick, tasty and filling. I did switch to regular Rotel, because the lime and Cilantro was too spicy for me. But overall, since I tried it I have made it at least a dozen times, experimented a little bit, and really enjoyed it!

Jess January 14, 2014

It was good, but way too spicy. Next time I make it, I plan on using fresh tomato and onion instead of Rotel.