Ingredients

The following ingredients have 4 Servings
  • 4 large flatbreads ((about 30cm /12 inches in diameter))
  • 1 cup enchilada sauce ((preferably homemade, here is my Easy Classic Enchilada Sauce))
  • 1 1/2 cups shredded cooked Pork Carnitas ((Mexican Shredded Pork), chicken or any other protein of your choice)
  • 1/2 tbsp oil
  • 1/2 cup corn kernels ((canned or frozen))
  • 1/2 cup red capsicum ((Bell peppers), diced)
  • 4 shallots / scallions (, finely sliced (or 1/2 red spanish onion, diced))
  • 1 1/2 cups grated mozzarella cheese ((or any good melting cheese))
  • 2 tbsp fresh parsley or coriander/cilantro (, finely chopped (optional - for garnish))

Instruction

  • Preheat oven to 220C/430F. You want the oven screaming hot!
  • Optional (but not really...): Heat 1/2 tbsp of oil in a fry pan over high heat. Add pork carnitas (or whatever protein you are using) and use a spatula to press down to make the bottom golden and crispy. Do not flip. When it is golden and crispy, remove from pan and set aside.
  • Divide the enchilada sauce between each flatbread and spread evenly.
  • Top with shallots / scallions.
  • Scatter over the pork carnitas, corn kernels, capsicum then lastly the cheese.
  • Get 2 baking trays and place 2 pizzas on each.
  • Bake for 10 to 15 minutes, alternating trays halfway. The pizza is ready when the cheese is melted and starting to bubble.
  • Remove from oven, scatter with parsley or coriander (if using), then cut into wedges and serve.