Tex-Mex Corn & Capsicum Pizza

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.