HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Corn & Capsicum Pizza
Tex-Mex Corn & Capsicum Pizza

Tex-Mex Corn & Capsicum Pizza

with Pickled Chilli & Tomato Salsa

Read more

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!


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

long green chilli

1 unit

long red chilli

1 unit

red onion

2 clove


1 unit

green capsicum

1 unit


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


1 unit


1 bag


Not included in your delivery

olive oil

2 tbs

vinegar (white wine or rice wine)

2 tbs


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
Utensilsarrow down iconarrow down icon
Chopping board
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


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.


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.


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