Mexican pizza

Serves: 12
Prep: 10
Cook: 30

For a unique twist on a family favourite, try our pizza which is packed with the goodness of legumes and bursting with zesty, fresh flavours.

Ingredients

  • 1 tbs olive oil
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 capsicum, de-seeded and diced
  • 425g crushed tomatoes
  • ½ 35g packet of taco seasoning (salt reduced if possible)
  • 2 x 400g cans borlotti beans, drained and rinsed
  • 2 x fresh pizza bases
  • ¾ cup mozzarella cheese, grated
Avocado topping
  • 1 avocado peeled, seed removed
  • ½ lemon, juice only

Method

  1. Heat oil in a non-stick pan over medium heat, add onion and garlic. Cook for five minutes.
  2. Add capsicum, tomatoes and taco seasoning mix. Cook for 8-10 minutes, or until liquid has evaporated. Stir in borlotti beans.
  3. Spread mixture on top of the 2 pizza bases, top with mozzarella cheese. Bake in a hot oven, 200°C, for 20-25 minutes.
  4. Whilst pizza is cooking, combine roughly mashed avocado and lemon juice. Serve pizza topped with avocado sauce.

Tips

  • Pizza may be stored in the refrigerator for up to 2 days.
  • To make yourself a gluten free pizza, simply replace the pizza base with a gluten free pizza base.
Remember to always check the label of each ingredient to ensure it is gluten free.

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