Mexican vegetarian pizza (for two)
2 serves
15 m
10 m
Ingredients
- 2 x 60 g wholemeal Lebanese breads
- ¼ cup tomato salsa
- â…” cup canned, no-added salt pinto beans, rinsed, drained
- ½ large red capsicum, chopped
- ½ cup grated pizza cheese
- ¼ teaspoon Mexican chilli powder
- ½ avocado, mashed
- 1 green shallot, finely chopped
- 2 teaspoons lime juice
- 2 tablespoons finely chopped fresh coriander, plus extra leaves to serve
- 60 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 for 10-12 minutes, until bread is crisp and topping is lightly browned.
Step 3
Meanwhile, mash avocado in a small bowl. Stir in shallot, 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 canned, no added salt red kidney beans or black beans, if preferred.
- Remaining canned beans can be frozen in a small container. Add to salads, curries, mince, soups, or use for breakfast in omelets and scrambled eggs.
