This easy pizza recipe is loaded with refried beans, tomatoes, green chilies, fresh avocado, and sharp cheddar cheese. It’s the only recipe you need for summer!

The margaritas are my favorite thing about summer. Not the indulgent, fun popsicles nor the berry-flavored ice cubes. The grilled pizzas are my favorite part of summer.

Summer is the perfect time to grill pizza. You can examine a charred and smoky pizza crust in minutes with Pillsbury (r) refrigerated Classic Pizza Crust. After you have a crispy crust with grill marks, add your favorite toppings. This nacho pizza is loaded with refried beans, green chilis, and tomatoes. It also has melted sharp cheese, fresh avocados, and melted cheddar. This fluffy, crisp, and charred crust is a nacho fiesta in your mouth.

This has become my go-to recipe for grilled pizzas this summer after making it three times in a week!


  • Pillsbury(r), 11-ounce can of refrigerated thin Pizza Crust
  • Refried beans cooked in 1/2 cup
  • Green chiles, chopped – 1 can (4.5 oz)
  • 1 Roma tomato, diced
  • 1 cup shredded cheddar cheese
  • Avocado, half, peeled, seeded and diced
  • Fresh cilantro leaves chopped into two tablespoons


  • Preheat the grill to medium heat. Spray a piece of aluminum foil measuring 14×14 inches with nonstick spray.
  • Roll out the dough to a diameter of 12 inches on a surface sprinkled with cornmeal or semolina. Transfer the dough to aluminum foil.
  • Add the dough to the grill, foil-side down. Covered, cook until the bottom of the crust is golden brown (about 3 minutes); remove from grill.
  • Spread refried beans evenly on the top of the crust, leaving a 1-inch border. Top with chiles and tomatoes.
  • Cover the grill and cook until the cheese is melted and the crust has a golden color.
  • Serve immediately, topping with avocado and cilantro.

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