Focaccia pizza Mexicana

1 vote
Download PDF
Email this recipe

Ingredients

Ingredients for 10 servings:

  • 300 g Ardo Grilled Corn Mexicana
  • 300 g Ardo Diced pepper tricolore
  • 100 g Ardo Herb mix alla Mexicana
  • 4 Ardo half avocados
  • 2 focaccias, each about 800 g
  • 500 ml passata
  • 300 g grated cheddar
  • 100 g nachos
  • 200 g sour cream
  • coriander

Allergens

Milk Gluten

Preparation

  1. Sauté the Herb mix alla Mexicana together with the pepper in a dash of olive oil, add the passata and simmer for a while.
  2. Cover the focaccia with the sauce, top with the cheddar and grilled corn Mexicana, and cook in the oven at 180°C for 10-12 minutes.
  3. Coarsely chop the thawed avocado.
  4. Top the baked pizza with avocado, nachos, sour cream and coriander.

Ardo products used in this recipe