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Tex-Mex Corn & Capsicum Pizza

Tex-Mex Corn & Capsicum Pizza

with Pickled Chilli & Tomato Salsa

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Italian and Tex-Mex cuisines combine in these colourful veggie-loaded pizzas and the results are spectacular! While corn, capsicum and a fresh salsa are important components of this inventive dish, we especially love the zingy pickled chillies that add colour and a touch of spice to the finished meal!

Allergens:GlutenSoyMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

long green chilli

1 unit

long red chilli

1 unit

red onion

2 clove

garlic

1 unit

green capsicum

1 unit

corn

1 sachet

Tex-Mex spice blend

(May be present Gluten)

2 unit

wholemeal pizza bases

(ContainsGluten, Soy)

1 packet

enchilada sauce

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 unit

tomato

1 bag

parsley

Not included in your delivery

olive oil

2 tbs

vinegar (white wine or rice wine)

2 tbs

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3590 kJ
Fat24 g
of which saturates12.9 g
Carbohydrate116 g
of which sugars20.4 g
Dietary Fibre0 g
Protein38.7 g
Cholesterol0 mg
Sodium2100 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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 submerged. 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.

2

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.

3

Place the wholemeal pizza bases, rough-side down, on a wire oven rack. Using the back of a spoon, spread the bases with the enchilada sauce. Spread the corn mixture evenly over the pizza bases and sprinkle with the shredded Cheddar cheese.

4

Bake the pizza for 10 minutes, or until the cheese is melted and golden. TIP: Baking the pizza directly on the wire racks helps the base to get crisp.

5

While the pizzas are baking, roughly chop the tomato. Roughly chop the parsley. In a small bowl, combine the tomato, parsley, a drizzle of olive oil and a pinch of salt and pepper.

6

Drain the pickling liquid. Scatter the pickled chilli (if using) and tomato salsa over the pizzas. Slice and serve.