Mexican pizzaReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free bread and a gluten-free variety of salsa dip.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 8g
Dietary fibre 13g
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