Flatbread Pizza
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Flatbread Pizza
FROM CHEF DALE MACKAY
Ingredients
| 4 | flatout flatbreads | |
| 3 | ripe avocados, peeled and pitted | |
| 100 | millilitres red onions, small diced | |
| 150 | millilitres tomato, small diced | |
| 1 | jalapeno, seeded and chopped | |
| 250 | millilitres CO-OP GOLD black beans | |
| 150 | millilitres corn, shaved from the cob | |
| 6 | slices CO-OP GOLD precooked | |
| bacon, cut into lardons and crisped | ||
| 3 | limes, zest and juice | |
| 40 | millilitres cumin seed, toasted and
ground |
|
| 100 | millilitres CO-OP GOLD Olive Oil | |
| salt, to taste |
Directions
Preheat grill to medium-high heat. While the grill is heating, crush the avocados with a splash of lime juice and a touch of salt to season. Whisk together, until a spreadable consistency is achieved. In a medium bowl, toss together the remaining ingredients. Let stand for 10 minutes, allowing the flavours to meld.
When the grill is hot, evenly toast the flatbreads until crisp on each side. Evenly spread the avocado mixture on each of the flatbreads. Sprinkle the bean mixture evenly across the avocado. Serve immediately while the flatbreads are still crisp and warm.
Preparation time: 15 minutes.
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