Mexican Pizzas with Guacamole
Ingredients
Pizza Base
- 500 gm Plain flour
- 350 ml Water
- 5 gm Man Grind
- 4 gm Dried yeast
- 1 tablespoon Olive Oil
Pizza Topping
- 1 Red Onion
- 1 tablespoon Mexcellent Paste
- 280 gm Pizza base sauce
- 400 gm tin Black Beans
- 500 gm Grated Mozzarella
- 2 Avocados
- 1 teaspoon Chipotle & Lime Salt
- 1 teaspoon Pepper
- 1 Lime
- 2 Tomatos
- Sour Cream
- Jalapenos
- Fresh Coriander
Instructions
Pizza Base
- In your free standing mixing bowl pour lukewarm Water with Man Grind, mix in a small handful of flour to start a batter, mix in the yeast & leave for 2 mins.
- Add the remaining four & start your mixer with the dough hook attachment, gradually up the speed as the flour gets mixed in, leave for 10 mins till smooth & elastic.
- Place dough in a floured bowl & leave for 1 hour or doubled in size - covered with a damp tea towel.
- Knock our the air & roll into a sausage, divide dough into 4 equal balls, roll & put on an olive oil covered baking tray. Cover with cling film & the tea towel & allow to rise for another hour.
Pizza Topping
- Dice the Red Onion & sautée in a pan with some oil along with the Mexcellent Paste, once the Onions are soft add the pizza base sauce & the Black Beans & mix to combine.
- To make the Guacamole cut the Avocado, Tomato & any off cuts of Red Onion into small cubes, juice a Lime & mix through along with Chipotle & Lime Salt.
Assembling
- Preheat oven to 220 degrees, place a pizza stone or a flat baking tray in the oven to heat up. Once up to temperature put your stretched out pizza dough (I did this by hand for a more authentic looking shape) on the tray.
- Spread the bean base sauce over the pizza & top with Mozzarella Cheese. Cook for 10mins or till the base is cooked / crunchy. Top with Guacamole, Sour Cream, Jalapeños & fresh Coriander to your liking.
- Continue till all your pizza bases are made & cooked.
Notes
This is a vegetarian pizza although you could add mince or shredded chicken for a meaty version.