Name Mexican chilli pizza

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Mexican-chilli-pizzaIngredients:
* 1 quantity Cornmeal Pizza Dough, made up to end of step 2

Topping:
* 500 g (1 lb) minced beef
* 1 onion, chopped
* 1 clove garlic, crushed
* salt and pepper
* 1 teaspoon ground cumin
* 1 teaspoon chilli powder
* 2 teaspoons tomato puree (paste)
* 432 g (15.25 oz) can kidney beans, drained
* 3 tomatoes, chopped
* 220 g (7 oz) can sweetcorn, drained
* 1 green pepper (capsicum), chopped
* 4-6 spring onions, chopped
* 60 g (2 oz / 1/2 cup) grated Cheddar cheese

Guacamole:
* 2 ripe avocados
* juice of 1 lemon
* salt and pepper
* 3 spring onions
* few drops Tabasco sauce

1. Preheat oven to 220C (425F/Gas 7). Grease a 23 x 35.5 cm (10 x 14 in) Swiss roll tin. Knock back risen dough; knead briefly and place in centre of tin. Press out to sides; pinch up edges to create a rim.
2. In a saucepan, cook beef, onion and garlic until meat browns. Season. Add spices and tomato puree (paste). Cook for 10 minutes.
3. Rinse and mash kidney beans. Stir in any juices from cooked meat. Spread beans over dough. Spoon meat mixture on top.
4. Arrange tomatoes, sweetcorn and green pepper (capsicum) in circles on top of pizza. Place spring onions in centre. Sprinkle with cheese. Bake in the oven for 20 minutes until golden. Serve with guacamole made by mixing all ingredients smoothly in a blender.

Serves: 6-8

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