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Photo of Mexican chicken and bean pizza by WW

Mexican chicken and bean pizza

Total Time
35 min
15 min
20 min
Take your pizza south of the border with this spicy Mexican meal. Chicken, kidney beans and tomatoes are topped with mashed avocado and lime.


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

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)


2 medium, finely chopped

Fresh coriander

2 tbs, coarsely chopped


½ medium

Lime juice

1 tbs


  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.


TIP: You can use 2 tsp hot paprika instead of Mexican chilli powder to create this pizza.