Mexican Pizza


For a twist on the Italian original try this Mexican style
pizza. Crispy flatbread topped with guacamole, cheese,
chicken and
plenty of greens, and ready in 30 minutes; it's perfect Friday

  • 1 large bag of baby
  • Small knob of butter
  • Sea salt and black pepper
  • Olive oil
  • 4 large flat breads
    (large Middle Eastern pittas, Turkish or
    Italian flat
  • 4 heaped tbsp guacamole
    or the flesh of a ripe avocado
  • 2 balls of mozzarella,
  • 80g pecorino or mature
    cheddar cheese, grated
  • 300g leftover chicken or
    2 chicken breasts,
    poached and
  • 8 sunblushed tomatoes or
    very ripe fresh tomatoes, sliced
  • 2 tbsp roughly chopped
    herbs (basil, tarragon, chervil or
  • 2 handfuls of rocket


  1. Wash the spinach and shake dry. Heat a
    large pan, add the
    butter to it, then add the spinach and cook
    for a few minutes until
    the spinach has wilted down. Remove
    from the pan, squeeze dry and
    season with salt, pepper and a
    drizzle of olive oil.
  2. Heat a large frying pan (big enough to
    hold the flat breads) or
    a flat griddle pan. Put one flat
    bread in the pan and sprinkle with
    a tiny bit of water to
    gently heat it.
  3. Once slightly crisp, turn it over.
    Spread on a layer of
    guacamole, followed by some grated
    mozzarella and a quarter of the
    rest of the ingredients. When
    the outer side of the bread is crisp
    and the mozzarella has
    begun to melt, fold the pizza over so it
    looks a little like
    an open calzone. Slide onto a plate and slice
    into pieces.
  4. Serve with a habanaro salsa or a roast
    tomato sauce, with or
    without chipotles.

Top tips


You can fill these pizzas with anything you like, from
chorizo and strips of skirt steak to fish and
grilled seasonal

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