Mexican chicken and bean pizza
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Take your pizza south of the border with this spicy Mexican meal. Chicken, kidney beans and tomatoes are topped with mashed avocado and lime.
Ingredients
Chicken thigh, skinless, raw
250 g, (buy 300g), fat trimmed)
Chilli powder
1 tsp, Mexican
Oil spray
1 x 3 second spray(s)
Tomato paste
⅓ cup(s), no added salt, (90g)
Multigrain tortilla
240 g, 4 x rounds
Canned red kidney beans, rinsed, drained
170 g, (1 cup)
Green shallot(s)
4 individual, thinly sliced
Light mozzarella cheese
60 g, (1/2 cup)
Tomato(es)
2 medium, finely chopped
Fresh coriander
2 tbs, coarsely chopped
Avocado
½ medium
Lime juice
1 tbs
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Sprinkle chicken with chilli powder. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken for 3–4 minutes each side or until golden and cooked through. Remove from pan, set aside to cool, then slice thinly.
2
Spread 1 tablespoon tomato paste over each tortilla. Top each tortilla with beans, chicken, shallots and cheese. Place pizzas on 2 large baking trays and bake for 8–10 minutes or until bases are crisp and golden.
3
Meanwhile, to make tomato salsa, combine tomato and coriander in a small bowl. Season with salt and freshly ground black pepper. In a separate bowl, mash avocado with a fork until smooth, then stir in lime juice. Cut each pizza into quarters and serve immediately topped with tomato salsa and mashed avocado.
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