Mexican black bean and pumpkin pizza with lime, coriander and yoghurt
14 February 2018
Ingredients
- pumpkin, 1 kg (chunks)
- red onion, 1-2 (wedges)
- red capsicum, 1-2 (diced roughly)
- olive oil, 2 tbsp
- ground cumin, 1 tsp
- chilli powder, 1/2 tsp (or more to taste)
- pizza bases, 2 large (or 4 pita breads)
- mozzarella, 1 cup (or more to taste)
- black beans, 2 cans (drained and rinsed)
- jalapenos, 3-4 (pickled; sliced thinly)
- lime, 1
- fresh coriander, 1/2 bunch (roughly chopped)
- tasty cheese, 1 cup (or more to taste)
- natural yoghurt, to taste
Instructions
- Preheat oven to 200°C.
- Chop pumpkin, red capsicum and red onion and toss with olive oil, ground cumin and chilli powder in an oven tray. Add to oven and bake for about 25 minutes until pumpkin is tender. Leave oven on.
- Meanwhile, add a thin layer of mozzarella cheese, followed by 1 can of black beans (drained and rinsed), to each pizza base.
- Add jalapenos, lime juice (and zest if desired) and coriander to a large bowl. When vegetables are cooked, add to bowl and mix well. Season to taste.
- Divide vegetable mix evenly among pizza bases. Top with mozzarella and tasty cheese to taste.
- Add pizzas to oven and cook for 10 minutes until cheese and bases are just starting to brown.
- Serve with natural yoghurt, plus extra lime juice and coriander if desired. Enjoy!