Mexican Pizzas

By Nagi | RecipeTin Eats

This is a great make-ahead meal that you can assemble then pop into the freezer, ready to bake for a quick meal. I like making these with flatbreads which are not only much better value (and healthier) than store bought pizza bases, but also they also bake crispier which I love!

Ingredients

• 4 large flatbreads ((about 30cm /12 inches in diameter))
• 1 cup enchilada sauce ((preferably homemade, here is my Easy Classic Enchilada Sauce))
• 1 1/2 cups shredded cooked Pork Carnitas ((Mexican Shredded Pork), chicken or any other protein of your choice)
• 1/2 tbsp oil
• 1/2 cup corn kernels ((canned or frozen))
• 1/2 cup red capsicum ((Bell peppers), diced)
• 4 shallots / scallions (, finely sliced (or 1/2 red spanish onion, diced))
• 1 1/2 cups grated mozzarella cheese ((or any good melting cheese))
• 2 tbsp fresh parsley or coriander/cilantro (, finely chopped (optional - for garnish))

Instructions

1. 1

   Preheat oven to 220C/430F. You want the oven screaming hot!

2. 2

   Optional (but not really...): Heat 1/2 tbsp of oil in a fry pan over high heat. Add pork carnitas (or whatever protein you are using) and use a spatula to press down to make the bottom golden and crispy. Do not flip. When it is golden and crispy, remove from pan and set aside.

3. 3

   Divide the enchilada sauce between each flatbread and spread evenly.

4. 4

   Top with shallots / scallions.

5. 5

   Scatter over the pork carnitas, corn kernels, capsicum then lastly the cheese.

6. 6

   Get 2 baking trays and place 2 pizzas on each.

7. 7

   Bake for 10 to 15 minutes, alternating trays halfway. The pizza is ready when the cheese is melted and starting to bubble.

8. 8

   Remove from oven, scatter with parsley or coriander (if using), then cut into wedges and serve.