Mexican Pizzas with Carrot Salad

Mexican Pizzas with Carrot Salad

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 7, 2016.
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A quick and tasty Mexican pizza, perfect for your Friday night!

Ingredients

MEXICAN BEAN AND CORN PIZZAS

  • 1 courgette
  • 1/2 cup frozen corn kernels, defrosted
  • 2 pizza bases
  • 1/2 cup pizza sauce
  • 1 can mild chilli beans
  • 1 cup grated Colby cheese
  • 1/2 cup sour cream
  • 40g pepitas (optional, adults)

CARROT SALAD

  • 1 carrot
  • 1 Lebanese cucumber
  • 1 cup frozen corn kernels, defrosted
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar (e.g. red wine, white wine, cider)

Steps

  1. oven to 200°C. Preheat two baking trays (or pizza stones if you have them).
  2. Grate courgette and first measure of corn into a clean tea towel and squeeze out excess moisture. Lay two sheets of baking paper on bench and place pizza bases on top. Spoon ¼ cup of pizza sauce onto each base and spread evenly to cover.
  3. Sprinkle over courgette. Using a tablespoon measure, evenly dollop chilli beans over bases.
  4. Sprinkle cheese and first measure of corn evenly over pizzas and season with salt and pepper. Carefully lift up baking paper with pizzas on top and place on preheated trays (or stones) then carefully slide baking paper away (use a fish slice to help with this).
  5. Cook pizzas until bases are crisp and golden around the edges, 10–12 minutes. Swap trays halfway to ensure even cooking. Set pizzas aside to rest for 2–3 minutes, then using a teaspoon, evenly dollop over sour cream.
  6. While pizzas are cooking, peel and grate carrot and dice cucumber 1cm. Add both to a bowl with second measure of corn, olive oil and vinegar. Slice each pizza into 6 pieces and sprinkle over pepitas (if using).
  7. Divide Mexican bean and corn pizzas between plates and serve carrot salad on the side.

Nutritional Information

Energy 2540 kj
607 kcal
Protein 22.8g
Carbohydrate 73.0g
Fat 23.2g