Recipes

Mexican Pizza

Recipe Created for Tatua

Ingredients

390g can red kidney beans in brine
140g pot pizza sauce
2 teaspoons ground cumin
¼ teaspoon chilli powder
24cm pizza base
80g pizza cheese
1 avocado
1 garlic clove, minced
¼ teaspoon salt
juice of 1 lime
8 taco chips
80g Tatua Sour Cream
1 small handful fresh coriander leaves
paprika for garnish

Instructions

Place a pizza stone in the oven and preheat the oven to 200°C. Pour the can of red kidney beans into a colander and wash well. Leave to drain. Place the pizza sauce into a mixing bowl. Add the beans, ground cumin and chilli powder. Stir to combine then set aside.

Place the pizza base onto a work bench. Cover with two thirds of the cheese leaving a 1cm ring bare around the crust. Place the bean mix evenly over the cheese. Top with the remaining cheese. Bake for 10-12 minutes until the crust turns golden.

Meanwhile mash the avocado flesh with a fork. Add the garlic, salt and lime juice then mix together. When the pizza is cooked, cut into 8 even wedges. Spoon avocado onto each wedge then top with a taco chip. Spoon Tatua Sour Cream into the centre. Roughly chop coriander and sprinkle over. Top with a dust of paprika. Serve immediately.

Serves 2

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