Tostada Pizza

If you ask a lot of people what their favorite food is, chances are they will say either pizza or tacos. Both of these are American staples. Personally I’m a huge fan of Mexican food and I could eat it practically every day of the week. My favorite dish is tostada shells loaded up with black beans, cheese, lettuce and salsa. So why not put both of these favorites together into one super favorite?

 Tostado Pizza Ready to Bake

I’ve been working on perfecting my pizza crust for quite some time. Not too thick, not too thin. Chewy yet crispy. And while I went back to the drawing board numerous times it finally dawned on me that it was the flour that I was using. I did a lot of research and learned about doppio zero, also known as 00 flour. This flour is ground extra fine and the gluten within the flour behaves differently than all-purpose flour, leaving a strong and elastic dough. This flour can be found at many Italian grocery stores.

When you make your own pizza dough you’ll also want to take extra precaution with the yeast. Using water that is too hot will kill your yeast and the dough will never rise. You will also want to allow enough time for the dough to nearly double in size before using it. This will take 60-90 minutes. Proper temperature is also important. Storing the dough covered in a warm, dry place will offer the best results. To test if your dough is ready, poke it with 2 fingers and if it holds the indentation, it’s ready. These pizzas are best made as individual sized pizzas topped with fresh ingredients and a drizzle of Litehouse Jalapeno Ranch. Feel free to play with the toppings and spices to your liking. A sprinkle of Instantly Fresh Cilantro and Instantly Fresh Jalapenos are both great ways to boost the flavor and freshness of this pizza.

Tostada Pizza

Serves 4 | Finish in 1 hour and 40 minutes

Homemade pizza crusts will offer an extra element of ‘fresh’ in this spin on a traditional Mexican tostada.


2 cups bread flour, plus more for rolling,
½ tsp sugar,
1 1/8 tsp instant dry yeast,
1 tsp kosher salt,
¾ cups warm water,
1 cup refried black beans,
½ cup shredded cheddar cheese,
1 cup shredded lettuce,
2 tbsp Litehouse Jalapeno Ranch,
Litehouse Instantly Fresh Cilantro,
Litehouse Instantly Fresh Jalapenos,
Tortilla chips


In the bowl of your stand mixer, combine the flour, yeast, sugar and salt. While the mixer is running with the dough hook, add in the water and olive oil. Transfer the dough to a bowl drizzled in olive oil, cover and store in a cool, dry place for 1 hour. It should double in size.

Preheat the oven to 500◦F. Place your pizza stone in the oven while it preheats.

Lightly flour a clean work surface and turn the dough out onto it. You can make 1 large pizza or 2 medium-sized pizzas. Roll the dough out to ½” thickness.

Place the dough on a baking sheet dusted with corn meal and slide it onto the pizza stone in your preheated oven. Cook for 4 minutes.

Remove the pizza crust from the oven with your baking sheet. Spread the refried beans evenly over the top of the crust. Sprinkle with the cheese and place the pizza back in the oven on the pizza stone for an additional 5 minutes.

Remove the pizza from the oven and dress with the lettuce, Litehouse Jalapeno Ranch and tortilla chips. Sprinkle the top of the pizza with Instantly Fresh Cilantro and Instantly Fresh Jalapenos to taste. Slice the pizza and serve with a side of salsa.

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