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Cinco de Mayo Pizza

Cinco de Mayo pizza

Cinco de Mayo pizza

Cinco de Mayo pizza

Crumbled queso fresco, black beans, shredded red cabbage, beer-battered fried tilapia, avocado, fried plantains (in coconut oil), sriracha mayo drizzle, lime juice



Ingredients: 1 ball of pizza dough flour for dusting

semolina flour for pizza stone olive oil salt & pepper handful of queso fresco, crumbled about half a can of black beans, rinsed & drained ¼ head red cabbage, shredded 1 avocado, sliced lime juice 1-2 very ripe plantains, sliced on a diagonal about ½-inch thick coconut oil

For the sriracha mayo: 1 tablespoon sriracha 3 tablespoons mayonnaise (if you’re feeling adventurous, you can make your own mayo using our recipe here) squeeze of lime juice

For the fried fish: vegetable oil 1 fillet of tilapia (about 5oz), cut into 3-inch pieces ½ cup flour 1 teaspoon baking soda ½ cup beer (use something on the lighter side so it isn’t overpowering)


Preheat your oven to 550° F. To fry the fish, heat about an inch of oil in a deep skillet, using a candy thermometer to check the temperature. You’re going to want to keep it at around 350° F.

While the oil is heating, prepare the batter by combining the flour & baking soda with a pinch or two of sea salt & fresh cracked pepper. Add the beer and whisk to combine thoroughly.

When the oil is hot enough, dip the fish pieces in the batter to coat them completely, then drop them carefully in the hot oil, about 3 at a time. Fry them for a couple minutes each, turning over halfway through, until they are crispy and a nice golden brown. Remove them with tongs or a slotted spoon and leave on a paper towel to dry.

When you’re finished with the fish, you can start frying the plantains. Spoon out a couple spoonfuls of coconut oil and let it melt in a skillet over medium heat. You want it to cover the whole bottom of the pan, so spoon out more as necessary. You can use regular vegetable or canola oil here too, but coconut oil adds a little extra sweetness and fries really nicely. Plus it will smell extra delicious.

When the oil is hot, place the plantains a few at a time—you should hear them start to sizzle immediately. Fry for a few minutes on each side until they are caramelized and starting to brown, then transfer to a paper towel to dry.

To make the sriracha mayo, just combine all the ingredients in a small bowl and whisk them together.

Now you can start preparing your dough, using the instructions on the right. Once you’ve baked it for a minute in the oven, take it out and brush it lightly with olive oil. Sprinkle about half of the queso fresco, followed by the black beans and red cabbage.

Next, arrange the plantains, tilapia and avocado slices across the pizza. Sprinkle the rest of the cheese and pop it in the oven. Bake until the cheese is melty and the crust is golden brown. Take it out, drizzle with as much sriracha mayo as you like, plus a squeeze of lime juice, and enjoy!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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