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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.