Santa Fe Pizzetta
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| SOURCE |
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ESSENTIAL VEGETARIAN COOKBOOK |
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INGREDIENTS
| 6 |
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ready-made small pizza bases
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| 3/4 |
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cup (185g) ready-made spicy tomato salsa
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| 4 |
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spring onions
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| 1 |
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red capsicum, sliced
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| 440 |
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g can red kidney beans, drained and washed
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| 2 |
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tablespoons fresh basil, chopped
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| 1/2 |
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cup grated vegan mozzarella cheese
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| 1/4 |
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cup grated vegan cheddar cheese
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| 1/2 |
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cup vegan sour cream
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| 125 |
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g corn chips
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[Guacamole]
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| 1 |
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clove garlic, crushed
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| 1 |
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small red onion, finely chopped
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| 1 |
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large avocado, mashed
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| 1 |
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teaspoon lemon juice
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| 1 |
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tablespoon ready-made tomato salsa
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| 2 |
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tablespoons vegan sour cream |
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INSTRUCTIONS
| 1. |
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Preheat oven to moderately hot 200c. Spread the pizza bases with the spicy tomato salsa.
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| 2. |
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Top with spring onions, red pepper, kidney beans and basil.
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| 3. |
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Sprinkle with grated mozzerella and cheddar cheese. Bake for 15 minutes or until pizza bases are crisp and the cheese is golden brown.
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| 4. |
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Meanwhile, make guacamole. Place garlic, onion, avocado, lemon juice, salsa and sour cream in a bowl and stir to combine.
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| 5. |
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Serve cooked pizzettas topped with corn chips, guacamole and sour cream. |
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