Mexi Chorizo, Bean and Corn Pizzas

Nutrition per serve

Ingredients

• 1pcs capsicum
• 2pcs chorizo sausages
• 50g feta
• 380g black beans
• 300g corn kernels
• 10g Mexican seasoning
• 4pcs pita breads
• 50g baby spinach leaves
• 30ml tomato sauce
• 10ml olive oil
• 3ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Thinly slice the capsicum. Halve the chorizo lengthwise and cut into 1cm chunks. Crumble the feta. Drain and rinse the beans and corn.
2. Step 2 — Smash beans
   Put the beans in a large bowl and coarsely mash with a potato masher or fork. Add 2 tsp Mexican seasoning* (see Make it yours), season with salt and pepper and stir to combine.
3. Step 3 — Assemble pizzas
   Put 2 pita* on the lined tray. Spread with 2 tbs tomato sauce, then spoon over the bean mixture. Top with half the spinach (see Make it yours), then the chorizo, capsicum, corn and feta. Drizzle with 1 tsp olive oil.
4. Step 4 — Bake pizzas
   Bake the pizzas for 12 mins or until golden and the feta is melted. Meanwhile, combine 1 tsp olive oil and ½ tsp red wine vinegar in a large bowl and season with salt and pepper. Add the remaining spinach and toss to coat.
5. Step 5 — Serve up
   Top the pizzas with the dressed spinach, cut into wedges and enjoy!
6. Step 6 — Make it yours
   Our Mexican seasoning has a mild chilli kick, so reduce the amount if you want to avoid the heat. ~ If you'd prefer to put all the spinach on the pizzas before baking, instead of serving half as a salad on top, go for it!

Allergens

Sulfit, Milch, Gluten, Sojabohnen, Wheat