Mexican Margarita Pizza
"One of my all time favourite summer recipes which is simple to make and has all the flavours of summer. A lovely healthy dinner option for families as well," says Chris Cullen of Culley's.
2 medium-sized green tomatoes, cored and roughly chopped
1 clove garlic, peeled
2 tablespoons Culley's Tijuana Green Chile Sauce
large pinch of salt
2 pizza bases
good olive oil for brushing
cherry tomatoes
150g fresh buffalo or cow mozzarella
Culleys Chipolte Salt for seasoning
fresh basil leaves
Preheat the oven to 200°C.
Place the tomatoes, garlic, Culley's Tijuana Green Chile Sauce and salt into a blender.
Pulse through until blended well and still a little chunky.
Place the pizza bases onto baking trays.
Brush the pizza bases well with the olive oil.
Spoon over plenty of sauce leaving a 1cm clear rim around the edge.
Cut the larger tomatoes in half and scatter over the sauce.
Slice the cheese and place onto the pizzas evenly.
Finish with a good sprinkle of Cully's Chipolte Salt.
Place in the oven and bake for around 15 minutes or until the bases turn crispy at the edges.
Remove from the oven and slice into wedges.
Top with fresh chopped basil leaves and serve immediately.
Serves 4
For more from Culley's visit www.culeys.co.nz
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!