Mexican pizza

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

Ingredients

• 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

Method

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

HINT: Pizzas with a thin crust, such as pita bread, will cook more quickly and may only take 15-20 minutes in the oven. If the bases have their own sauce, omit any extra pizza sauce from the recipe

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018HINT: Pizzas with a thin crust, such as pita bread, will cook more quickly and may only take 15-20 minutes in the oven. If the bases have their own sauce, omit any extra pizza sauce from the recipe, Bakes and Grills, survival-for-the-fittestBakes and Grills