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
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Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!