What you need
- 2 cups flour
- 2 teaspoons yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2/3 cup warm water
- 2 tablespoons oil
- 2 teaspoons olive oil
- 400 g lean beef mince
- 1 packet taco seasoning mix
- 300 g can red kidney beans, drained and rinsed
- 1/2 cup tomato salsa
- 1 red onion, sliced
- 160 g block PHILADELPHIA Cream Cheese, broken into pieces
- salt and freshly ground black pepper, to taste
- Tomato salsa, extra, for serving
- 1 avocado, mashed
- coriander leaves, for serving
How to make it
COMBINE the flour, yeast, sugar, salt, water and oil in a bowl, stir to combine then turn onto a floured surface and knead for 5 - 10 minutes or until the dough is smooth and elastic. Loosely cover and set aside.
HEAT oil in a large frying pan over high heat. Add beef mince and cook until well browned. Stir in taco seasoning, cook a further minute. Add beans to mince and set aside to cool slightly.
DIVIDE the dough into 2 even pieces. Roll each into a long oval/rectangle shape, approximately 10cm x 25cm. Place the bases on floured baking trays. Top each with the salsa, beef mince, onion and PHILLY. Spray with oil and season.
BAKE in very hot oven 220ºC for 12 - 15 minutes or until golden brown. Dollop with the extra salsa and avocado and garnish with coriander. Cut into slices along the length of the pizza and serve immediately.
If short of time substitute store bought pizza bases for the homemade ones.