When I lived in New York, around 2000, I was largely exposed to the Mexican culture when it comes to food. My favourite restaurant to eat Mexican dishes was called Rosa Mexicano, on the East side of Manhattan. There, the waiters used to bring a trolley full of beautifully chopped ingredients to the customer’s dinning table, and prepare fresh guacamole in front of you. It was probably the tastier guacamole I’ve ever tried!
I make many varieties of this recipe at home. My kids like to assemble their own pizza, so I thinly slice vegetables such as mushroom, zucchini, capsicum, tomatoes, onions, and olives, and let them decide what they want as their favourite toppings.
I always finish mine off with some sort of chili, such as dry chili flakes, fresh red or green chilies, or jalapeño, off course!
Here is the recipe:
2 x wholemeal wrap (18 cm diameter)
1 large tomato, thinly sliced
½ cup grated cheddar cheese
½ avocado, thinly sliced
½ small red capsicum, thinly sliced
2 tablespoons pickled jalapeno slices
¼ small red onion, thinly sliced
Drizzle extra virgin olive oil
Sea salt and freshly ground black pepper
Coriander leaves, to serve
Pre heat the oven to 180C. Place wraps on a large baking tray. Top with tomato, cheese, avocado, capsicum, jalapeno, and onion. Drizzle with a dash of oil, and season with salt and pepper. Bake for 10-15 minutes, or until cheese is melted and golden. Top with coriander leaves to serve.
Makes 2 pizzas