Mexican Chilli Bean Pizza
What you need
- Dough*
- White self raising flour 2 cups.
- Wholemeal flour 1 cup.
- Baking powder 2 teaspoons.
- Polyunsaturated margarine 2 tablespoons.
- Trim milk - enough to form a soft dough.
- Toppings
- Chilli beans (mild) 1 x 400g can.
- Whole kernel sweet corn 1 x 400g can, drained.
- Chopped tomatoes 1 x 400g can.
- Onion 1 medium, finely diced.
- Other vegetables, chopped or sliced, e.g. celery, peppers, courgettes.
- Edam cheese grated 2 cups.
Preparation time: 40 minutes
Cooking time: 15 minutes
Method
- Preheat oven to 200°C.
- Place flours and baking powder in a bowl, add margarine and rub into the flour until it resembles breadcrumbs.
- Stir in enough milk to form a soft dough.
- Knead lightly then roll out to form a large circle approximately 25cm in diameter.
- Mix chilli beans, sweetcorn, tomatoes, onion and vegetables together.
- Spread over dough; top with grated cheese and then bake for about 15 minutes (until base is cooked and cheese is bubbling).
* alternatively use a commercial pizza base
Serves 4