Mexican pizza

Author: Liz Macri - Recipe Writer & Editor

Photographer: James Moffatt

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This low-effort homemade takeaway is perfect for busy weeks -- it's on the table in 15 minutes!

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

2 teaspoons olive oil

1 small red onion, thinly sliced

125g cherry tomatoes, halved

2 x 400g cans four-bean mix

4 pita breads or flat breads

125g mild salsa

½ cup grated reduced-fat cheese

½ medium avocado, sliced

¼ cup fresh coriandercilantroX

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Instructions

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1 Preheat oven to 240°C. Warm 2 baking trays in oven.

2 Heat oil in a saucepan over a medium-high heat. Cook onion for 5 minutes, or until softened. Add cherry tomatoes and beans. Simmer for 5 minutes, or until tomatoes are softened.

3 Meanwhile, top pizza bases with salsa and 1/3 cup cheese. Top with bean mixture and remaining cheese. Place on prepared trays and bake for 8-10 minutes, or until bases are crisp and cheese melts. Top with avocado and coriander. Cut each pizza in quarters to serve.

Variations

Make it gluten free: Use gluten-free bread and a gluten-free variety of salsa dip.

Nutrition Info (per serve)

Calories 497 cal

Kilojoules 2080 kJ

Protein 28 g

Total fat 22 g

Saturated fat 8 g

Carbohydrates 40 g

Sugar 9 g

Dietary fibre 13 g

Sodium 710 mg

Calcium 310 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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