Spicy Mexican Pizza

mexican pizza

A Mexican twist on your favourite Italian meal, this spicy pizza is sure to have your mouth watering, with its delicous tomato base and hot beef topping. 

Prep time: 25 minutes

Cook time: 55 minutes

Servings: 4 people


Heat the oil in a large, heavy-based saucepan with a lid and fry the onions, garlic, chilli, coriander and cinnamon for about 5 minutes. 

Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.

Pour in the red wine and boil for 2-3 minutes. Stir in the tinned tomatoes and crumble in the stock cube. 

Season well with salt and freshly ground black pepper. 

Bring to a simmer, cover with a lid and cook over a gentle heat for about 30 minutes, stirring occasionally until the mixture is rich and thickened.

Add the kidney beans. Cook for a further 5 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary.

Preheat the oven to 220C/ 425F/ Gas mark 7.

Using a slotted spoon, spread the chilli mixture over the pizza bases (you do not want too much liquid).

Bake for 10 minutes until the base is golden and crispy.

To serve, top with chopped avocado and garnish with sprigs of coriander.


1 packet Every day value Tesco pizza bases 600g
2tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped or 2-3 teaspoons dried chilli flakes
1tsp ground coriander
1tsp ground cinnamon
500g lean beef mince
50ml red wine
1 x 400g cans chopped tomatoes
1 beef stock cube
1 x 400g can chilli red kidney beans
freshly ground black pepper
2 avocados, peeled and roughly chopped
sprigs of fresh coriander, to garnish