Why You’ll Love This Recipe

I love this pizza because it feels like a flavor explosion without being complicated. The lightly baked crust gets crisp and golden, the chipotle adds heat and smokiness, and the creamy goat cheese mellows everything out. I also enjoy how customizable it is—perfect for casual dinners, entertaining, or when I’m craving something a little different. It’s fast, vibrant, and incredibly satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound white or whole-wheat pizza dough (store-bought or homemade)
olive oil
sea salt
1/4 cup canned chipotle chilis in adobo sauce, finely chopped
3 cups mozzarella cheese, shredded
1 cup black beans
4 ounces goat cheese
1 avocado, chopped
salsa, to garnish
sour cream, to garnish

Directions

1. I preheat the oven to 475°F.

2. I divide the pizza dough into two equal portions. On parchment paper, I roll each piece into an 8-inch circle.

3. I drizzle each crust with a bit of olive oil and spread it over the surface, making sure to coat the edges well so they don’t dry out. I sprinkle lightly with sea salt.

4. Using the parchment as a guide, I slide the dough onto a pizza stone and bake for 1 minute. I remove it using the same technique.

5. I spread an even amount of chopped chipotles on each par-baked crust.

6. I sprinkle each pizza with about 1½ cups shredded mozzarella, then top with black beans and crumbled goat cheese.

7. I bake the pizzas for 8–10 minutes, or until the crust is golden and the cheese is melted and bubbly. Whole-wheat crust may take slightly longer.

8. Once baked, I top each pizza with chopped avocado and serve immediately with salsa and sour cream.

Servings and Timing

This recipe serves 4 and makes two 8-inch pizzas.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• I mix a little olive oil into the chopped chipotles when I want a milder, easier-to-spread sauce.

• I add corn kernels or sliced red onion for additional texture and sweetness.

• I swap goat cheese for feta when I want a saltier flavor.

• I use whole-wheat dough for a heartier base.

• I add fresh cilantro or lime juice on top for brightness.

Storage/Reheating

I store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a 375°F oven or air fryer so the crust stays crisp. I avoid microwaving because it softens the crust. I add a little fresh avocado, salsa, or sour cream after reheating.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare pizza dough a day ahead and keep it refrigerated until I’m ready to use it.

How spicy is this pizza?

It’s fairly spicy. I reduce the chipotle amount or mix it with olive oil when I want a milder version.

Can I use refried black beans instead of whole beans?

Yes, I spread a thin layer on the crust, but I love the texture whole beans provide.

Can I use pre-shredded mozzarella?

Yes, though I find freshly shredded melts more smoothly.

Can I bake this without a pizza stone?

Yes, I bake it on a preheated baking sheet.

Can I freeze the pizzas?

I don’t freeze them assembled, but I freeze par-baked crusts separately and top them fresh before baking.

What can I substitute for goat cheese?

Feta, queso fresco, or even cream cheese work well.

Do I need to rinse the black beans?

Yes, I rinse and drain them to remove excess salt and starch.

Can I add vegetables?

Absolutely—I sometimes add bell peppers, onions, or spinach.

How do I prevent the crust from getting soggy?

I keep ingredients fairly dry and avoid overloading the pizza.

Conclusion

I love how this chipotle black bean pizza brings together heat, creaminess, and hearty texture in such a simple, satisfying way. The goat cheese melts into the chipotle for an incredible flavor combination, and the fresh avocado on top finishes it beautifully. It’s a quick, crowd-pleasing recipe I return to whenever I want something fun and flavorful.