This is a great make-ahead meal that you can assemble then pop into the freezer, ready to bake for a quick meal. I like making these with flatbreads which are not only much better value (and healthier) than store bought pizza bases, but also they also bake crispier which I love!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 4 large flatbreads (about 30cm /12 inches in diameter)
- 1 cup enchilada sauce (preferably homemade, here is my Easy Classic Enchilada Sauce)
- 1 1/2 cups shredded cooked Pork Carnitas (Mexican Shredded Pork), chicken or any other protein of your choice
- 1/2 tbsp oil
- 1/2 cup corn kernels (canned or frozen)
- 1/2 cup red capsicum (Bell peppers), diced
- 4 shallots / scallions , finely sliced (or 1/2 red spanish onion, diced)
- 1 1/2 cups grated mozzarella cheese (or any good melting cheese)
- 2 tbsp fresh parsley or coriander/cilantro , finely chopped (optional - for garnish)
Preheat oven to 220C/430F. You want the oven screaming hot!
Optional (but not really...): Heat 1/2 tbsp of oil in a fry pan over high heat. Add pork carnitas (or whatever protein you are using) and use a spatula to press down to make the bottom golden and crispy. Do not flip. When it is golden and crispy, remove from pan and set aside.
Divide the enchilada sauce between each flatbread and spread evenly.
Top with shallots / scallions.
Scatter over the pork carnitas, corn kernels, capsicum then lastly the cheese.
Get 2 baking trays and place 2 pizzas on each.
Bake for 10 to 15 minutes, alternating trays halfway. The pizza is ready when the cheese is melted and starting to bubble.
Remove from oven, scatter with parsley or coriander (if using), then cut into wedges and serve.
1. Tortillas aren't the best substitution for flatbreads because they are much thinner so the pizza base will be too thin and floppy, and also will go soggy.
2. You can substitute the Enchilada Sauce with normal pizza base sauce if you wish. But then the pizza won't have quite the Mexican flavours. The alternative is to make up a quick Mexican pizza sauce using the following: 1/2 cup tomato paste, bit of water to loosen to spreadable consistency, 1/4 tsp onion powder, 1/2 tsp dried oregano, 1 minced garlic clove, salt, pepper. This will be thicker than enchilada sauce so you won't need as much for each pizza.
3.The step of quickly pan frying the pork carnitas is optional. I love the caramelisation you get which adds both flavour and texture.
4. FREEZER TIPS: Assemble the pizzas on a piece of foil or baking paper. Once assembled, stack the pizzas on top of each other, then wrap the stack tightly in cling wrap. Label and freeze. Defrost prior to cooking.
5. Nutrition per serving.
Serving: 224g | Calories: 486kcal | Carbohydrates: 60.7g | Protein: 36.5g | Fat: 12.5g | Saturated Fat: 6.8g | Cholesterol: 59mg | Sodium: 620mg | Potassium: 277mg | Fiber: 3.4g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 45.4mg | Calcium: 350mg | Iron: 4.3mg