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Tex-Mex Pizza


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A polenta base topped with spicy beans, peppers and cheese.

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Preparation Time : : 
Cooking Time : : 
Makes 2 pizzas.
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Ingredients



For the base
1 recipe Polenta Base
butter or oil for greasing

For the spicy bean topping
1/2 cup rajma (kidney beans) soaked over night and drained
1 clove of garlic (lehsun), chopped
1 green chilli, chopped
1 large sized onion, chopped
1 cup chopped tomatoes
1 tsp coriander (dhania) powder
2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
2 tbsp tomato puree
1 tbsp oil
1 tbsp butter
salt to taste

Other ingredietns
1 cup capsicum, sliced
1 cup cooking cheese or mozzarella cheese ,grated

Method

    For the spicy bean topping
    1. Pressure cook the red kidney beans till they are slightly overcooked. Drain and keep aside.
    2. Heat the oil and butter in a saucepan. Add the garlic, green chilli and onion and stir for some time.
    3. Add the tomatoes, coriander powder, cumin seed powder, chilli powder and tomato puree and cook for 10 to 15 minutes till the oil separates.
    4. Add the red kidney beans and salt and mix well. Simmer for 5 to 7 minutes, adding water if required . Keep aside.

    How to proceed
    1. Place one polenta base on a greased baking tray.
    2. Spread half the spicy bean topping on it.
    3. Top with half the capsicum and cheese.
    4. Bake in preheated oven at 200°C (400°F) for about 10 to 15 minutes or till the base is evenly browned.
    5. Repeat with the remaining ingredients to make one more pizza.
    6. Serve hot.
    RECIPE SOURCE : Pizzas & PastaBuy this cookbook
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