Have you ever tried the Tostada pizza at California Pizza Kitchen? SOOOO good! I’m way excited to share this new recipe because my mom and brother get this pizza whenever they go to CPK so they are just going to love that they can make it at home and for a lot cheaper! Woot! Woot!
So this is basically a Mexican pizza. You’ve got a pizza crust that’s cooked with mashed up beans and Colby Jack cheese and then once it comes out of the oven it’s topped with fresh veggies (lettuce, tomato, avocado), and garnished with Cilantro Lime Dressing (or ranch works too), crispy tortilla strips, and cilantro.
Can you tell I like that Cilantro Lime Dressing? I really do love it because it not only tastes awesome but it can be used in so many recipes and I just want to share them with you so you have options and gobble it all up. 🙂
Kinda weird to have lettuce on a pizza but the warm crust, beans, & cheese paired with the crisp fresh veggies will blow your mind. And my No Knead, No Rise Pizza Dough crust makes this pizza a cinch to make!
Unfortunately this pizza does not keep well as a leftover (the tortilla strips get soft and lettuce wilts a bit). My recommendation is to just eat it all up when it’s fresh (share it with your friends if your family isn’t big enough to down it all). When I have left overs of this pizza I remove the tortilla strips, add new ones, and eat it cold. If you want to eat it warm you can heat it in the microwave and then add new tortilla strips (you could even take off the veggies before microwaving and then add them back on with the strips). But really, you probably won’t have any leftovers. 🙂
Tostada Pizza {CPK Copycat}
Ingredients
- 1/2 recipe No Knead No Rise Pizza Dough
- 1 can black beans
- 1 teaspoon taco seasoning
- 1 cup colby jack cheese
- 1/2 cup mozzerella cheese
- 3 cups Romaine lettuce, shredded
- 1 vine-ripe tomato, diced
- 1/2 avocado, diced
- 1/4 cup Cilantro Lime Dressing, or ranch dressing
- 1 cup tortilla strips
- 3 tablespoons cilantro
Instructions
- Prepare No Knead No Rise Pizza Dough according to recipe directions.
- Empty black beans into a small sauce pan and heat until warm. Add taco seasoning and mash the beans with a potato masher until well mashed but still has some texture (a few half and whole beans here and there).
- Spread the mashed black beans onto the dough. Sprinkle both cheeses on top and then bake.
- While the pizza bakes, shred lettuce and dice tomato and avocado.
- After removing pizza from the oven, layer on lettuce, tomatoes, and avocado. Drizzle with dressing and then sprinkle on the tortilla strips and cilantro.
- Eat it. All.
Recipe Source: Garnish & Glaze original recipe
We make this at home at least once a month – love it! Instead of dressing the pizza all at once, we slice it up first and then each of us individually dresses what we’re going to eat. That way, if you have any leftovers, you easily reheat them in the oven and then freshly dress with all of your toppings! Alternatively, I make individual pizzas for everyone.
I’ve made a few modifications in the 20 or years since I first had this Pizza at CPK, but it remains a staple for our family!
What do i preheat the oven to?
450 degrees F.
Thanks for this. You have written the recipe in easy language without the use of cooking jargons. Seems very practical to make.
This looks so yummy. Total Friday night style.
Pinning!
Have great weekend!
Thanks Melanie! Yep! Friday Night is often pizza night in our home. 🙂
this pizza looks amazing!
Paige
http://thehappyflammily.com