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Mexican pizza

Serves: 12
Prep: 10
Cook: 40

    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.


    • 1 tbs olive oil
    • 1 onion, diced
    • 1 clove garlic, crushed
    • 1 capsicum, de-seeded and diced
    • 425g crushed tomatoes
    • ½ x 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


    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.


    • Pizza may be stored in the refrigerator for up to 2 days.

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