Now who doesn’t love pizza? I’m sure there is only a teeny minority that doesn’t succumb to the temptation of all that melty cheese and warm dough goodness. Would you believe me if I was to tell you that this pizza is healthier than your favourite frozen pizza or takeaway? It doesn’t scrimp on flavour, cheese or tasty toppings and it’s fast become one of my favourite pizzas EVER!
The base of the pizza couldn’t be any simpler, it’s made using a gluten-tortilla wrap and topped with a speedy vegetarian three bean chilli, mozzarella and manchego cheese to create that oozy goodness. The tortilla wrap creates a tasty crisp base and cuts out some of the heaviness and calories of a traditional pizza base.
- 1 cup black beans
- 1 cup red kidney beans
- 1 cup cannellini beans
- 4 spring onions
- 2 cloves garlic
- 1 pack taco seasoning
- 12 Peppadew Mild Piquante Peppers
- 1 cup grated manchego cheese
- 1 cup mozzarella
- 6 gluten free tortilla wraps
- dried oregano to garnish (optional)
Preheat the oven to 200 degrees.
Slice the spring onions and garlic. Heat some oil in a pan on a medium heat, add the garlic and spring onions. Cook for 3-5 minutes.
Pour in the black beans, red kidney beans and cannellini beans, taco seasoning, passata. Simmer on a low heat for 15-20 minutes.
Half the Peppadew Mild Piquante Peppers and stir into the sauce.
Lay out your tortilla wraps and top with the bean mixture, spreading it right to the edges.
Sprinkle over the mozzarella and manchego cheese and bake in the oven for 8-10 minutes.
Top with dried oregano to serve.
I love that the topping of the pizza is a 2-in-1 deal as it also incorporates the tomato sauce that you would usually spread on top of the pizza base before adorning it with your favourite ingredients. What really makes the topping of the pizza come to life are the Peppadew Mild Piquante Peppers, which add a lovely sweetness. We love these peppers and I throw them in practically everything for an added boost of flavour. If you want to add some extra fire to your pizza topping you can swap the mild peppers for the Peppadew Hot Piquante PeppersB instead.
You can easily get 6 portions out of the three bean chilli mixture, so this would be a fun idea to serve at a casual get together with friends. The topping also works well on its own as a vegetarian chilli, which I’ve enjoyed on top of salad leaves and topped with salsa, avocado and natural yoghurt, yum!