Tex-Mex Corn & Capsicum Pizza
with Pickled Chilli & Tomato Salsa
Italian and Tex-Mex cuisines combine in these colourful veggie-loaded pizzas and the results are spectacular! While corn, capsicum and a fresh salsa are important components of this inventive dish, we especially love the zingy pickled chillies that add colour and a touch of spice to the finished meal!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
long green chilli
1 unit
long red chilli
1 unit
red onion
2 clove
garlic
1 unit
green capsicum
1 unit
corn
1 sachet
Tex-Mex spice blend
2 unit
wholemeal pizza bases
(Contains Gluten, Soy;)
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Cheddar cheese
(Contains Milk;)
1 unit
tomato
1 bag
parsley
Not included in your delivery
olive oil
2 tbs
vinegar (white wine or rice wine)
2 tbs
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Thinly slice the long green and red chillies (if using). In a small bowl, add the vinegar, water and a good pinch of sugar and salt. Stir to dissolve then add the chillies. Toss to coat, then set aside until time to serve, tossing a few times to keep the chillies submerged. Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the green capsicum. Slice the corn kernels from the cob.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the red onion and cook for 3-4 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the green capsicum and corn and cook, stirring, for 3-4 minutes, or until just softened. Add the Tex-Mex spice blend and stir to coat for 1 minute, or until fragrant. Season with salt and pepper.
Place the wholemeal pizza bases, rough-side down, on a wire oven rack. Using the back of a spoon, spread the bases with the enchilada sauce. Spread the corn mixture evenly over the pizza bases and sprinkle with the shredded Cheddar cheese.
Bake the pizza for 10 minutes, or until the cheese is melted and golden. TIP: Baking the pizza directly on the wire racks helps the base to get crisp.
While the pizzas are baking, roughly chop the tomato. Roughly chop the parsley. In a small bowl, combine the tomato, parsley, a drizzle of olive oil and a pinch of salt and pepper.
Drain the pickling liquid. Scatter the pickled chilli (if using) and tomato salsa over the pizzas. Slice and serve.