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.
