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Mexican vegetarian pizza

Mexican vegetarian pizza

mexican-vegetarian-pizza

4 serves

15 m

10 m

See recipe for serves 2 here


Ingredients

  • 4 x 60 g wholemeal Lebanese breads
  • ½ cup tomato salsa
  • 420 g can no-added salt pinto beans, rinsed, drained
  • 1 large red capsicum, chopped
  • 1 cup grated pizza cheese
  • ½ teaspoon Mexican chilli powder
  • 1 avocado, mashed
  • 2 green shallots, finely chopped
  • 1 tablespoon lime juice
  • ⅓ cup finely chopped fresh coriander, plus extra leaves to serve
  • 125 g cherry tomatoes, quartered

Method

Step 1

Place breads on baking trays and spread with tomato salsa. Top evenly with beans, capsicum and cheese. Sprinkle with chilli powder.

Step 2

Bake in a preheated 220 °C oven (fan-forced) for 10-12 minutes, until bread is crisp and topping is lightly browned.

Step 3

Meanwhile, mash avocado in a small bowl. Stir in shallots, lime juice and chopped coriander.

Step 4

To serve, dollop avocado over pizzas. Sprinkle with tomato and extra coriander leaves.

Tips​

  • Check labels on Lebanese bread and choose the brand lowest in sodium.
  • Replace pinto beans with a 420 g can no added salt red kidney beans or black beans, if preferred.
A flavourful tomato sauce with a spicy kick, topped with crunchy almonds

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