Mexican Inspired Tortizza
with Chorizo and Charred Sweetcorn & Avocado Salsa
- Milk
- Wheat
- Cereals containing gluten
The great thing about pizza toppings is you can add them to any kind of base. You don’t always need to use pizza dough. Take this tortizza recipe, a tortilla wrap-based pizza alternative that’s ready in just 15 minutes. Bake the tortillas in the oven with a lathering of tomato puree and stringy mozzarella cheese and sprinkle over chorizo for a smokey flavour. Once golden and bubbly, add the Mexican toppings for a spicy and tangy kick and serve with salsa, coriander and spring onion.
Ingredients
1 ball(s)
Mozzarella
(Contains: Milk)
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
30 grams
Tomato Puree
25 grams
Sun-Dried Tomato Paste
60 grams
Diced Chorizo
150 grams
Sweetcorn
½ unit(s)
Lime
1 unit(s)
Spring Onion
½ unit(s)
Green Chilli
1 bunch(es)
Coriander
1 unit(s)
Avocado
Not included in your delivery
1 tbsp
Olive Oil
Nutritional information
Instructions
a) Preheat your oven to 200°C.
b) Drain the mozzarella and tear into small chunks.
c) Arrange your tortillas (2 per person) on baking trays and cover with the tomato puree, leaving a 1cm border around the edge.
d) Share the diced chorizo and mozzarella between the tortillas.
a) Bake the tortizzas in the oven until golden and the mozzarella is bubbly, 7-8 mins.
b) Meanwhile, drain and rinse the sweetcorn.
c) Heat a large frying pan on medium-high heat (no oil).
d) Once the pan is hot, add the sweetcorn and cook until nicely charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
a) Meanwhile, zest, then halve the lime.
b) Trim and thinly slice the spring onion. Thinly slice the green chilli. TIP: Halve lengthways and remove the seeds first if you don't like things too hot.
c) Roughly chop the coriander (stalks and all).
a) Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half.
b) Twist each half and pull it apart.
c) Remove the stone then scoop out the insides onto your chopping board.
d) Chop into 1cm chunks.
a) Mix the charred sweetcorn, avocado, lime zest and half the spring onion together in a large bowl.
b) Add in juice of your lime and the olive oil (see ingredients for amount).
c) Mix well and season with salt and pepper.
d) Keep to one side.
a) When the tortizzas are ready, pop them onto your plates.
b) Serve the salsa on top and finish with a sprinkle of coriander, the remaining spring onion and as much chilli as you like. TIP: Tortizzas are best enjoyed eaten by hand - get stuck in!
Enjoy!
