Mexican pizza
Prep
10 min
Cook
30 min
Serves
12
Skill
Vegetarian
Prep
10 min
Cook
30 min
Serves
12
Skill
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
Nutrition per serving
957 kJ
energy kj
9 g
protein
2 g
saturated fat
6.5 g
dietary fibre
30 g
carbohydrate
4 g
sugars
644 mg
sodium
Method
- Heat oil in a non-stick pan over medium heat, add onion and garlic. Cook for five minutes.
- Add capsicum, tomatoes and taco seasoning mix. Cook for 8-10 minutes, or until liquid has evaporated. Stir in borlotti beans.
- Spread mixture on top of the 2 pizza bases, top with mozzarella cheese. Bake in a hot oven, 200°C, for 20-25 minutes.
- 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.
- 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
Nutrition per serving
957 kJ
energy kj
9 g
protein
2 g
saturated fat
6.5 g
dietary fibre
30 g
carbohydrate
4 g
sugars
644 mg
sodium
- Heat oil in a non-stick pan over medium heat, add onion and garlic. Cook for five minutes.
- Add capsicum, tomatoes and taco seasoning mix. Cook for 8-10 minutes, or until liquid has evaporated. Stir in borlotti beans.
- Spread mixture on top of the 2 pizza bases, top with mozzarella cheese. Bake in a hot oven, 200°C, for 20-25 minutes.
- 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.