Looking to make a pizza but want to try something a bit different?? This TEX-MEX PIZZA will have your family begging for more!!

Pizzas are well and truly a family favourite at our place...there's nothing quite like making your own pizza and the different combinations you can try can seem endless. There comes a time however where pizza seems the easy option but you just want to come up with something new and parents be honest, you're a wee bit sick of the good old 'Ham and Pineapple' option most kids ask for. This Tex-Mex Pizza is the answer to this dilemma. It not only gives a new Mexican type twist to an old favourite but with it only needing a tiny 250g mince it definitely ticks the money-saving box. The addition of kidney beans gives the pizza an added fibre boost and the addition of guacamole provides a unusual twist to the usual toppings added to pizzas.You can use the pizza base suggestions provided or do as I did and used the rectangular pizza bases I buy from Aldi and keep in the freezer. I am often fortunate enough to come across them when they're marked down to $1.29 which in that case I always grab a few as they store well in the freezer for months.

                                                   TEX-MEX PIZZA    


250g lean Beef Mince
1 Onion, chopped
3 cloves Garlic, crushed
Pinch Ground Chilli Powder
2 ripe Tomatoes, chopped
2 T Tomato Paste
1/2 cup Beef Stock
1/2 cup canned Red Kidney Beans, drained and rinsed.
4 ready-made individual Pizza Bases OR 1 x 20cm Pizza Base
140g tub ready-made Pizza Sauce
A few Red Kidney Beans and fresh Parsley for garnish

GUACAMOLE:

1 ripe Avocado, stone removed, mashed
3 teasp. Lemon Juice
3 T Sour Cream
1 clove Garlic, crushed.

1. Fry mince in a non-stick pan for 4 minutes. Add onion and garlic, cook a
    further 5 minutes or until meat changes colour.

2. Stir in chilli, tomatoes, tomato paste and stock. Bring to the boil, reduce heat
    and simmer 15 minutes. Add kidneybeans, cook 3 minutes. Keep warm.

3. Spread pizza bases with sauce. Place on a greased oven tray. Bake as
    directed on packet or until golden. Remove from oven. Spoon the meat 
    sauce over the base. 

4. Guacamole: Combine the mashed avocado, lemon juice, sour cream and
                        garlic. Mix well.

5. Top with guacamole. Garnish with a few kidneybeans and fresh parsley.
    Serve immediately. Serves 4.