Tex-Mex Corn & Capsicum Pizza
with Pickled Chilli & Tomato Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Red Onion
1 packet
Coriander
2
Garlic
1
Capsicum
1
Tomato
2
Wholemeal Pizza Bases
Long Green Chilli
1
Long Chilli
1
Corn
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Thinly slice the long green and red chillies (if using). In a small bowl, add the vinegar, water and a good pinch of sugar and salt. Stir to dissolve then add the chillies. Toss to coat, then set aside, until time to serve, tossing a few times to keep the chillies coated. Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the green capsicum. Slice the corn kernels from the cob.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the red onion and cook for 3-4 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the green capsicum and corn and cook, stirring, for 3-4 minutes, or until just softened. Add the Tex-Mex spice blend and stir to coat for 1 minute, or until fragrant. Season with salt and pepper.
Lay the wholemeal pizza bases on a flat surface, rough side down. Spread the enchilada sauce evenly across the pizza bases using the back of a spoon. Spread the corn mixture evenly over the pizza bases and sprinkle with the shredded Cheddar cheese.
Place the pizzas in the oven directly on the wire racks and bake for 10 minutes, or until the cheese is melted and golden. TIP: Placing the pizzas directly onto the wire racks helps the base to get crisp.
While the pizzas are baking, roughly chop the tomato. Roughly chop the coriander. In a small bowl, combine the tomato, coriander, a drizzle of olive oil and a pinch of salt and pepper.
Drain the pickling liquid. Scatter the pickled chilli (if using) and tomato salsa over the pizzas. Slice and serve.
