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Pizza loaded with beans, chipotle corn bursting with mexican flavours.

MEXICAN PIZZA WITH CHIPOTLE CORN & PIMENTOS

Ingredients

4 readymade tortillas
1 medium avocado
1 teaspoon lemon juice
2-3 fresh jalapenos, sliced
½ cup grated processed cheese
Olive oil for brushing
1 tablespoon finely chopped iceberg lettuce leaves
Sour cream for topping
Finely chopped coriander leaves for garnishing
Refried Beans
1 cup kidney beans, soaked overnight and drained
1 tablespoon olive oil
1 medium onion, finely chopped
1 tablespoon finely chopped garlic
1 tablespoon chipotle paste
Salt to taste
Chipotle Corn & Pimentos
1 tablespoon olive oil
1 medium yellow bell pepper, roughly chopped
1 medium green bell pepper, roughly chopped
1 medium red bell pepper, roughly chopped
1½ tablespoons chipotle paste
1 cup boiled corn kernels
Salt to taste
Pico De Gallo
1 medium tomato, finely chopped
2-3 jalapenos, roughly chopped
2 tablespoon finely chopped onion
1 teaspoon lemon juice
Salt to taste
2 teaspoons olive oil
1 tablespoon finely chopped coriander leaves

Method

1. To make refried beans, heat some olive oil in a non-stick pan, add onion and sauté till translucent.
2. Add garlic and sauté for a minute.
3. Add remaining olive oil and chipotle paste and mix well.
4. Add kidney beans and mash with the masher. Add salt and cook for 2-3 minutes.
5. To make chipotle corn & pimentos, heat olive oil in another non-stick pan, add yellow, red and green peppers and sauté for a minute.
6. Add chipotle paste and corn kernels and salt and cook for 2-3 minutes.
7. Preheat oven to 180° C.
8. To make pico de gallo, mix tomato, jalapenos, onion, lemon juice, salt, olive oil and coriander in a bowl.
9. Halve and roughly chop avocado and add to another bowl alongwith lemon juice. Mix well.
10. Heat a non-stick tawa, place tortillas and cook till lightly browned and crisp underside.
11. Place the tortillas on a worktop, spread some of the refried beans, add some of the chipotle corn & pimentos, grated cheese, place jalapenos.
12. Put the Mexican pizza in the preheated oven and bake for 5 minutes.
13. Remove from oven, brush some olive oil on the sides, spread some pico de gallo, chopped avocado, top with sour cream, garnish with coriander leaves and serve immediately.

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