Ingredients

• 2 pizza bases with tomato sauce
• ½ tsp chilli flakes (optional)
• oil for cooking
• 400g lean beef mince
• 220g tomato salsa
• 400g can red kidney beans, rinsed and drained
• 1 small red capsicum, finely chopped
• 1 cup reduced-fat grated cheese
• 1 avocado, sliced
• sour cream, to serve
• MAGGI Sweet Chilli Sauce, to serve

Method

1. Preheat oven to 200°C. Line 2 pizza trays with baking paper. Place pizza bases on prepared trays and sprinkle with chilli flakes, if desired.
2. Heat oil in a medium non-stick frying pan over medium to high heat. Add the mince and cook for 3–4 minutes, breaking up any lumps with a wooden spoon.
3. Stir in salsa, kidney beans and capsicum and cook for 3 minutes. Allow to cool slightly.
4. Spread mixture over each pizza base. Top with cheese.
5. Place pizzas on greased trays and bake for 10–15 minutes or until base is cooked and cheese is melted and golden
6. Arrange slices of avocado on top, dollop with sour cream and drizzle over MAGGI Sweet Chilli Sauce.