The Taco Pizza

Loaded with ground plant-based Meatless Farm mince, gooey nacho cheeze and spicy beans, this Taco Pizza has Tuesday Night written all over it.

Ingredients (Makes 2 pizzas)

Start by frying the Meatless Farm Mince in a little oil a non-stick frying pan until it? breaks down and begins to brown, then set aside.?
In a separate pan, fry the onions in a little oil until translucent, then add the chilli? flakes, passata and smoked paprika. Allow to simmer for 1-2 minutes, then stir in the? drained kidney beans and set aside.?
For the nacho dip, cook or steam the potato and carrot whilst soaking the cashews in? boiling water for 20 minutes. Transfer the drained nuts, potato and carrot to a blender? alongside the rest of the dip ingredients and blend until smooth and creamy.??
In the meantime prepare your guac: add all ingredients to a food processor and pulse until you get your desired guac texture.
Now assemble your pizza! Start with a thin layer of the smokey beans on each pizza, then divide the mince onto both. If you?re adding more cheeze, then do it now and top with jalapeno slices. Transfer the pizza to the oven and bake the pizza until done.
Serve topped with dollops of guac, nacho dip and fresh coriander – dipping into more guac and nacho sauce recommended 😉