Mexican pizza with avocado salsa

This Mexican-Italian fusion combines pizza and nachos by topping the a base with avocado, bean mix, cheese and spices, and serving alongside a refreshing salsa and sour cream sauce with a twist.

  • 20 mins preparation
  • 25 mins cooking
  • Serves 6
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Mexican pizza
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 green capsicum, seeded, chopped
  • 1 garlic clove, crushed
  • 420 gram can red kidney beans, drained, rinsed
  • 2 cup tomato passata sauce
  • 35 gram packet taco seasoning mix
  • 2 335g fresh pizza bases
  • 2 avocados, peeled, stones removed, mashed
  • 1 1/2 cup grated pizza cheese
Sour cream sauce
  • 300 gram carton light sour cream
  • 1/2 435g can refried beans
  • 1 red chilli, finely chopped
  • 1 lime, finely grated rind
Avocado salsa
  • 2 avocados, stones removed, peeled, chopped
  • 2 tomatoes, chopped
  • 1/4 cup fresh coriander leaves, chopped


Mexican pizza with avocado salsa
  • 1
    Preheat oven to very hot, 220°C. Line 2 baking trays with baking paper.
  • 2
    In a large frying pan, heat oil over high heat. Saute the onion, capsicum and garlic for 3-4 minutes until tender.
  • 3
    Add beans, sauce and half the seasoning mix. Bring to the boil. Reduce heat and simmer for 5 minutes.
  • 4
    Place pizza bases on prepared trays. Spread each with mashed avocado and the bean mixture. Sprinkle an even amount of cheese on each base. Bake for 10-15 minutes, until golden.
  • 5
    Cut pizza into wedges and serve topped with sour cream sauce and avocado salsa. Serve with remaining refried beans.
Sour cream sauce
  • 6
    Meanwhile, in a small bowl, combine sour cream, refried beans, remaining taco seasoning, chilli and rind.
Avocado salsa
  • 7
    In a small bowl, combine all ingredients.

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