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Vegetarian Mexican Pizza by Clara Donne


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Mexican Pizza

Clara Donne

www.clarascookbook.co.nz

Our favourite Friday night meal (pizza, but with iron and other good stuff on it). 

Nutrition: protein, iron, calcium, good oils (omega 3), vitamin C 

Gear out: grater, sharp knives, tin opener, and flat trays to go in oven

 

You will need:

6-8 Mexican tortillas or 4 Turkish or other pizza bases

2 tins of chilli beans (depending on how beany you like them!)

Tomato paste

Capsicum (if you like it)

Grated cheese

Jalapeño peppers (for the mums’ and dads’ pizzas)

Greek yoghurt 

 

Guacamole:

2 avocados, 1 Tbsp lemon juice, 1 Tbsp sweet chilli sauce, 1/2 finely chopped up tomato, and a pinch of salt.

 

Method:

Spread a tablespoon of tomato paste, and a few tablespoons of chilli beans across each pizza, and then arrange slices of capsicum over your pizza, then top with grated cheese, and, if you like things a bit spicy, some pieces of jalapeño pepper.

 

Bake in the oven at 180 C until the cheese bubbles and goes a bit golden.  Slide each pizza onto a plate, cut into 4 or 6 to make it easier to eat, add a big dollop of guacamole and a spoonful of greek yoghurt.

 

We like to sprinkle chopped up cucumber, tomato, and grated carrot on top too.

  

 


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