Vegetarian Mexican pizza

I wanted to whip up something quick and easy to eat while watching a movie. I’d previously made this Greek yoghurt pizza base and here it made a triumphant return... with a Mexican twist! I topped the pizza with a paprika-lime yoghurt dressing that I have been very fond of lately.

Credit: Rebecca Thexton

• serves

  2

• prep

  25 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

Pizza base

• 1 cup Greek yoghurt
• 1 cup wholemeal self-raising flour, plus extra for dusting

Pizza toppings

• ½ tsp paprika
• ½ tsp cumin
• 1 tsp olive oil
• 1 tomato, finely diced
• 400 g tin pinto or black beans
• ½ cup mozzarella cheese
• ½ ripe avocado
• ½ lemon

Yoghurt dressing

• 100 ml Greek yoghurt
• 1 tsp smoked paprika
• 1 tsp lime juice

Instructions

Preheat the oven to 180ºC.

To make the dough, combine both ingredients and knead on a floured bench for 6-8 minutes until a ball of dough has formed. Split dough into 2 and roll each ball in flour. Place a ball of dough in between 2 pieces of baking paper, roll into a pizza base with a rolling pin or a round glass bottle. Repeat for second ball of dough. Place both on a lined baking tray (or pizza tray) and set aside.

To make the pizza, mix the paprika, cumin and olive oil together, then brush evenly onto the pizza bases. Scatter the tomato and black beans on top, along with the mozzarella cheese and sliced avocado. Place in the oven for 20-30 minutes, remove once cheese is melted and bubbly.

To make the yoghurt dressing, combine all ingredients and drizzle on top of the pizzas. Slice and serve.

Recipe from Dancing Through Sunday by Rebecca Thexton, with photographs by Rebecca Thexton.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.