MEXICAN PIZZA

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 2–4

INGREDIENTS

1 x 30cmround pizza base OR
4 x 15cm individual bases
1 x small onion
1 teaspoon chilli powder
200g lean beef mince
200g jar taco sauce
290g can red kidney beans, rinsed and drained
½ cup grated low-fat mozzarella cheese
½ green capsicum, chopped
1 x avocado, sliced

METHOD

Preheat oven to moderately hot (200oC of 400oF). Spray a non-stick 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 2cm 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 and 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 and extra pizza sauce from the recipe.