Homemade Takeaways

Mexican pizza

Author: Liz Macri - Recipe Writer & Editor

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Serves: 4

Time to make: 30 mins

Hands-on time: 20 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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 497cal

Kilojoules 2080kJ

Protein 28g

Total fat 22g

–Saturated fat 8g

Carbohydrates 40g

–Sugars 9g

Dietary fibre 13g

Sodium 710mg

Calcium 310mg

Iron 4mg

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.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT