Pizza “Tlayuda” is a crispy, thin-crust Mexican pizza that is inspired by one of Oaxaca’s most famous street foods. The base is a tortilla, the sauce is made with refried beans, and it is topped with cheese and veggies.
Pizza “Tlayuda”
Pizza "Tlayuda" is a crispy, thin-crust Mexican pizza that is inspired by one of Oaxaca’s most famous street foods. The base is a tortilla, the sauce is made with refried beans, and it is topped with cheese and veggies.
Ingredients
Refried Black Beans:
- 1 tablespoon avocado oil or vegetable oil
- 2 tablespoons sliced green onion white parts only
- 2 cloves garlic crushed
- 1 teaspoon kosher salt divided, plus more to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ancho chili powder or paprika
- 1/2 cup water
- 1 can black beans drained
- 1 teaspoon dried Mexican oregano
- 1 pinch cayenne pepper
- 2 tablespoons pork lard bacon fat, or “asiento” (see note below)
- 2 tablespoons lime juice
Pizza "Tlayuda":
- 3 tablespoons avocado oil
- 6 large flour tortillas
- 12 ounces grated Monterey Jack Mozzarella, or Oaxacan cheese
- 12 whole Brussels sprouts cored and separated into leaves
- 2/3 cup sliced green onions green parts only
- 2 tablespoons olive oil
- salt to taste
- 1/2 cup thinly sliced radishes
- 1/2 cup red chili sauce or salsa
- 1/2 cup cilantro leaves
Instructions
Refried Black Beans:
- Combine avocado oil, green onions, minced garlic, and a pinch of salt in a saucepan and place over medium heat. Once garlic starts to sizzle, cook and stir for 1 minute. Add cumin, black pepper, and ancho chili powder, and cook stirring for 30 seconds.
- Add water, drained black beans, remaining salt, oregano, cayenne, and asiento (crispy pork butter, see Cook’s Note). Stir together and simmer for 5 minutes. Use a potato masher to mash beans until smooth. Simmer for 5 minutes more. Turn off heat and taste to adjust seasoning if necessary.
Pizza “Tlayuda”
- Bake in the preheated oven until pizza is crispy and well browned, cheese is melted, and Brussels sprouts leaves are nicely charred on the edges, about 10 minutes. Transfer to a cooling rack, and let sit for 5 minutes.
- While resting, top with radishes, hot sauce or salsa, and cilantro leaves.
- Heat some of the avocado oil in a skillet over medium heat. Add 1 large flour tortilla at a time and cook until golden brown and almost crispy, 2 to 3 minutes per side. Repeat with remaining tortillas.
- Preheat the oven to 450 degrees F (230 degrees C).
- Spread toasted tortilla with refried black beans and sprinkle with cheese. Top with Brussels sprouts leaves and green onions. Drizzle top lightly with olive oil, and season with a pinch of salt.
