One 30 cm round pizza base, or four 15 cm individual bases
1 small onion, finely chopped
1 teaspoon chilli powder
200 g lean beef mince
200 g jar taco sauce
290 g can red kidney beans, rinsed & drained
½ cup grated low-fat mozzarella cheese
½ green capsicum, chopped
1 avocado, sliced

Preheat oven to moderately hot (200°C or 400°F). Spray a nonstick pan with oil and heat. Cook onion over medium heat for 2 minutes or until soft. Add chilli powder and cook for 1 minute. Add beef mince and cook for 5 minutes or until browned, breaking up the lumps with a wooden spoon. Turn up the heat to evaporate any liquid, then turn down to low and stir in taco sauce and red kidney beans. Cool topping slightly and spread on pizza base, leaving a 2 cm gap around the edge. Sprinkle with cheese and capsicum. Place pizza on an oven tray (you can slide it directly onto the oven shelf but it can be difficult to remove when cooked). Bake for 30 minutes or until base is crisp and cheese melted. Arrange slices of avocado on top, then cut into wedges to serve.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 2-4