I don’t think I will ever buy take away pizza again.
When I made the Pumpkin, Beetroot and Bacon Pizza a few months ago we declared it to be our favourite. We’ve changed our minds.
This is a great flavour combination – the steak has a tang of chili, plus the salsa really makes an interesting change to traditional tomato sauce. If you like spicy food, then add extra dried chilli flakes or even slice up some jalapenos.
The ingredients below make enough for two 30cm/12 inch pizzas. I’ve been lazy again and used ready-made bases, but if you like to make your own then adjust the cooking time accordingly.
500g/1 lb sizzle (minute) steak, thinly sliced
3 tbsp olive oil
1 packet Chili seasoning/recipe base (like Old El Paso)
- 2 ready-made pizza bases, approx 30cm/12 inches
300g/10 oz jar your favourite tomato salsa
1 green capsicum (bell pepper), thinly sliced
200g/7 oz sweetcorn kernels
200g/7 oz red kidney beans, tinned, rinsed and drained
sprinkling of dried chilli flakes, to taste
1 cup grated cheese
- 1/2 avocado, chopped, to serve
- handful of coriander (cilantro) leaves, to serve
- Place the slices of steak in a large bowl (glass or ceramic), add the oil and chili seasoning and stir to combine. Cover with cling wrap and refrigerate for at least 30 minutes to marinade.
- Heat your oven to 200C/180C fan forced/390F.
- Put each base on a baking tray, then spread over the salsa.
- Sprinkle over the capsicum (bell pepper), sweetcorn and red kidney beans.
- Divide the steak between the pizzas, spreading it evenly over each base.
- Sprinkle over your chilli flakes and then the grated cheese.
- Cook for approximately 20-25 minutes, or until the base is golden and the steak cooked.
- Once cooked, sprinkle over the chopped avocado and coriander (cilantro) leaves.
- Serve and enjoy!