200g canned chopped tomatoes with garlic
2 tbsp tomato purée
200g canned kidney beans, drained and
115g sweet corn kernels, defrosted if
1-2 tsp chili sauce
1 large red onion, shredded
100g reduced fat mature Cheddar cheese,
1 large green chili, sliced into rings
salt and pepper
pizza bases on a baking tray and brush them lightly with the oil. In a
bowl, together and chopped tomatoes, tomato purée, kidney beans and
sweet corn and add chili sauce to taste. Season with salt and pepper.
tomato and kidney bean mixture evenly over each pizza base to cover. Top
each pizza with shredded onion and sprinkle over some grated Cheddar
cheese and a few slices of green chili to taste.
preheated oven, 425F/Gas 7, for about 20 minutes until the cheese has
melted and the bases are crisp and golden. Remove the pizzas from the
baking tray and transfer to serving plates. Serve immediately.
pizza bases are covered with a chili flavored tomato sauce and topped
with kidney beans, cheese and jalapeno chilies. Serve a Mexican style
salad with this pizza. Arrange sliced tomatoes, fresh coriander leaves
and a few slices of ripe avocado on a platter. Sprinkle with fresh lime
juice and coarse sea salt.