Mexican beef and bean pizza with avocado salsa
Time to make: 25 mins , excludes crust preparation
Total cost: $ 20.96 / $ 5.24 per serve
(at time of publication)
Nutrition Info.(per serve)
2 x 22cm precooked Cauliflower pizza bases
1 small red onion, finely chopped
1/2 teaspoon Mexican chilli powder
200g lean beef mince
1/2 x 420g can no-added-salt kidney beans, drained, rinsed
1/4 cup no-added-salt tomato paste
1 small courgette, thinly sliced
1 small red capsicum, diced
1/3 cup grated mozzarella cheese
1/2 ripe avocado, peeled, diced
3/4 cup cherry tomatoes, quartered
2 tablespoons chopped fresh coriander
Total fat 18g
Saturated fat 6g
Dietary fibre 10g
1 Preheat oven to 200°C. Place a large non-stick frying pan over a medium-high heat and spray with oil. Add red onion and cook, stirring, for 4 minutes or until soft.
2 Add chilli powder to frying pan and cook, stirring, for 30 seconds or until fragrant. Add mince and cook for 3-4 minutes or until browned, breaking up mince with a wooden spoon. Stir kidney beans through mince mixture then remove pan from heat.
3 Spread cauliflower crusts with an even layer of tomato paste. Top crusts with mince mixture, courgette and capsicum then scatter with mozzarella.
4 Place pizzas in oven. Cook for 10 minutes or until cheese is bubbling and golden.
5 Meanwhile, to make avocado salsa combine avocado, tomatoes and coriander in a small bowl.
6 Cut pizzas in slices and serve with a side of avocado salsa.
- Servings : 4
- Ready in : 25 Minutes
- Ingredient : Avocado, Beef, Capsicum, peppers, Cauliflower, Coriander, Courgettes, zucchini, Eggs, Herbs - dried, lightly dried, Kidney beans, Mince, Mozzarella cheese, Oil, oil spray, Onions - red, Parmesan cheese, Seasoning mix, seasoning paste, spice mix, Spices - dried, ground, seeds, flakes, Tomato paste, Tomatoes - fresh
Make it gluten free: Check seasoning is gluten free.
Hanu de Jong
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