Mexican Pizza

Ingredients

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
night
fare. 

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

Method

  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

Tip

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

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