Vegetarian Mexican Pizza by Clara Donne
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!)
Capsicum (if you like it)
Jalapeño peppers (for the mums’ and dads’ pizzas)
2 avocados, 1 Tbsp lemon juice, 1 Tbsp sweet chilli sauce, 1/2 finely chopped up tomato, and a pinch of salt.
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.