Mexican-inspired Pizza

JR, this one’s for you!

I suppose this is a bit of a mixed recipe, incorporating Mexican spices into an essentially Italian idea. But, with its crispy crust, shredded chicken, chorizo, spicy crushed beans, double cheese, and blob of cool sour cream . . . I really don’t mind the fusion!

T

I used store-bought pizza bases, but feel free to make your own. Thin-crust seemed most appropriate, mimicking the chewy tortilla shells Mexican food is so synonymous with here in New Zealand.

Makes 2 pizzas

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients:

- 2 large, thin-crust pizza bases (not ready-sauced)

- 3 Tablespoons tomato paste, thinned with 1 Tablespoon water

- 1/2 roasted chicken, shredded

- 2 small handfuls sliced chorizo salami (check sugar content)

- 1/2 x 400 g can kidney beans (in brine), drained

- 2 Tablespoons extra-virgin olive oil

- 1 teaspoon paprika

- freshly ground black pepper

- 1/2 teaspoon ground coriander

- 1/2 teaspoon ground cumin

- pinch cinnamon

- 1/2 teaspoon chilli powder

- 1 cup grated Colby cheese

- 1 1/2 cups grated mozzarella cheese

- parsley flakes, optional

- sour cream, to serve

- salad and desired condiments, to serve

Method:

1. Preheat your oven to 200 degrees Celsius. Spread the pizza bases evenly with the tomato paste mixture, then top with chicken and salami.

2. Place the kidney beans, oil, and spices in a bowl. Crush using a fork. Crumble over the pizzas and sprinkle over the cheeses. Bake for 10-15 minutes per pizza, until the cheese is beginning to brown.

3. Sprinkle with parsley flakes if desired, and top with sour cream. Serve with salad and extra chilli! Enjoy 🙂