Chilli Lovers – Mexican Pizza with Hot Tomato Chilli Chutney
Chilli Lovers - Mexican Pizza with Hot Tomato Chilli Chutney
4 ready made pizza bases.
8 rashers of prosciutto
2 cups of pizza blend cheese
1 punnet of cherry tomatoes halved
1 cup chopped fresh basil
1 sliced spanish onion
4 tablespoons of Willow Vale Gourmet Food Co. - Hot Tomato Chilli Chutney
Willow Vale Gourmet Food Co. - Chilli Olive Oil
2 large avocados
1 ½ cups of corn kernels
1 cup sour cream
10 MINUTE COOK TIME
Pre heat oven to 200 C for fan forced oven or to the recommended temperature in your pizza oven.
On each pizza base spread over a table spoon of the Willow Vale Gourmet Food Co. - Hot Tomato Chilli Chutney.
Sprinkle over each base the pizza blend cheese.
Sprinkle evenly over each base the cherry tomatoes seed side up.
Sprinkle over the basil.
Rip and tear the prosciutto into equal amounts and spread evenly on the pizza base.
Add the spanish onion.
Bake until cheese rises and bubbles and starts to go golden brown, approximately 10 to 15 minutes depending on how thick your base is.
Remove from oven and garnish with extra teaspoons of Willow Vale Gourmet Food Co. - Hot Tomato Chilli Chutney and rocket leaves.
Divide the corn kernels evenly and place on the rocket leaves in the middle of the pizza, followed by the avocado.
Put a dollop of sour cream on top and drizzle over the pizza with Willow Vale Gourmet Food Co. - Chilli Olive Oil.