Have you tried the Tostada Pizza from California Pizza Kitchen? It’s delicious. I’m excited to share this copycat recipe — my mom and brother order it every time they visit CPK, and now they can make it at home for much less.
This is essentially a Mexican-style pizza: a pizza crust topped with seasoned, mashed black beans and melted Colby Jack and mozzarella cheeses. After baking, the pizza gets a layer of fresh vegetables — shredded romaine, diced tomato, and avocado — and is finished with a drizzle of Cilantro Lime Dressing (or ranch), crunchy tortilla strips, and fresh cilantro.
I love the Cilantro Lime Dressing — it brightens the whole pizza and works well on many other dishes, so it’s handy to have on hand.
It may feel odd to put lettuce on a pizza, but the contrast between the warm crust, beans, and melted cheese with crisp fresh veggies is fantastic. Using a simple No Knead, No Rise pizza dough keeps the recipe quick and easy.
This pizza doesn’t hold up well as leftovers because the tortilla strips soften and the lettuce wilts. I recommend enjoying it fresh. If you do have leftovers, remove the tortilla strips before storing, then add fresh strips before serving. You can eat it cold or briefly reheat the pizza (remove and replace the veggies and tortilla strips after warming).
Print Recipe
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
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Prepare the No Knead, No Rise pizza dough according to the recipe directions.
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Pour the black beans into a small saucepan and warm. Stir in the taco seasoning, then mash the beans with a potato masher until mostly smooth but still a bit textured.
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Spread the seasoned mashed beans over the prepared dough. Sprinkle with Colby Jack and mozzarella cheeses, then bake until the crust is cooked and the cheese is melted.
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While the pizza bakes, shred the romaine and dice the tomato and avocado.
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When the pizza comes out of the oven, top it with the shredded lettuce, diced tomato, and avocado. Drizzle with Cilantro Lime Dressing or ranch, then scatter tortilla strips and chopped cilantro over the top.
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Serve immediately and enjoy.
Recipe Source: Garnish & Glaze original recipe