Mexican Pita Pizza

August 20, 2010

Mexican pita pizza salmon

Last week, I worked up a menu for my Cowgirl Chef column for the Fort Worth Star-Telegram focusing on after-school snacks that kids could make themselves, and this Mexican Pita Pizza was one of the recipes that I came up with — but without the salmon, goat cheese, and chives. When I had some leftover salmon from a dinner party and some pita bread leftover from recipe testing, I made this grown-up version.

Super-easy, y’all. Just refried black beans (I like the texture of beans so I don’t puree them, I simply smash them with an old-fashioned potato masher), salsa, fresh goat cheese and already cooked salmon, finished with some snipped chives — but you could use cilantro instead, and I probably would, if I’d had some on hand. A little chopped avocado wouldn’t be too bad here, either.

What I really, really like about this is, besides the wonderful flavor of black beans and salmon (which may sound weird, but is tres good), is the lightening-fast cooking time. Just two minutes (seriously – set your timers or it’ll burn) to toast the pita in the oven; then less than 30 seconds to warm up the cheese so it’s a bit melty.

See how crispy that bread is? Totally like a pizza crust that you’d find pulled out of your favorite pizzeria — in Rome.

It’s not as strange as it sounds —  the word, pizza came from pita, anyway.

For the kid-friendly version of this recipe, plus other after-school snacks, check out my most recent column in the Fort Worth Star-Telegram.

Mexican Pita Pizza


1 piece pita bread (unsliced and left whole)
½ cup refried black beans (you may use canned or make your own)
1-2 tablespoons salsa (jarred or make your own)
115 grams/2 oz. fresh chevre
60 grams/4 oz. cooked salmon
Cilantro or chives for garnish (optional)
Avocado for garnish (optional)

Preheat oven to Broil.

In a small skillet or saucepan, over medium-low heat, gently warm the beans, stirring frequently so they don’t stick. Once warmed through, turn off the heat.

Now, pretoast the pita. Put pita bread directly on rack of the oven or toaster oven, and set timer for 30 seconds. When buzzer goes off, using your long tongs and flip the pita bread over to the other side. Set timer again, but watch carefully – this side may take less than 30 seconds.

Remove from oven, and put the hot, crispy pita “crust” on a cookie sheet, and carefully smear the ½ cup of refried beans all over the surface. Now add the 1-2 tablespoons of salsa, and the goat cheese.

Slide the entire cookie sheet into the oven and set the timer for 1 minute only. Again, watch carefully, because you’re just melting the cheese.

Add the salmon to the pizza, the chives or cilantro, and avocado if you’ve got it, and voila! – you’ve got dinner.

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