1 packet New Mexican Chilli Beans, cooked as per packet instructions
½ small red onion, finely chopped
3 tablespoons lime juice
¼ cup coriander, roughly chopped
150g chorizo, sliced
300g tasty cheese, grated
1/3 cup jalapenos, or to taste
Preheat the oven to 240°C and put a pizza stone on the middle shelf.
Put the avocados into a bowl and mash with a fork. Add the red onion, lime juice and coriander, season with sea salt and mix to combine. Divide the bean mix between the 3 pizza bases and spread out almost to the edges.
Divide the chorizo between the 3 pizzas followed by the tasty cheese and then the jalapenos.
Carefully slide one of the pizzas onto the hot pizza stone in the oven and bake for about 7 minutes or until golden brown and bubbly. The cook time will depend on how hot your oven is so keep an eye on the pizzas as they cook to make sure they don’t burn. Repeat with the remaining two pizzas.
Dollop the guacamole onto the pizzas before serving and scatter with extra coriander if desired.
Recipe by Emma Boyd