Ingredients (Serves 4)

• 4 ready made individual pizza bases
• 1 tbsp olive oil
• 200 g can chopped tomatoes with garlic and herbs
• 2 tbsp tomato puree
• 200 g can kidney beans, drained and rinsed
• 115 g sweetcorn kernels, thawed if frozen
• 1 to 2 tsp chili sauce
• 1 large red onion, shredded
• 100 g reduced fat Cheddar cheese, grated
• 1 large green chili, sliced into rings
• salt and pepper

1. Preheat the oven to 220°C. Arrange the pizza bases on a baking sheet and brush them lightly with the oil.
2. In a bowl, mix together the chopped tomatoes, tomato puree, kidney beans and sweetcorn, and add chili sauce to taste. Season with salt and pepper.
3. Spread the tomato and kidney bean mixture evenly over each pizza base to cover. Top each pizza with shredded onion and sprinkle with some grated cheese and a few slices of green chili to taste. Bake in the oven for about 20 minutes until the vegetables are tender, the cheese has melted and the base is crisp and golden.
4. Remove the pizzas from the baking sheet and transfer to serving plates. Serve immediately.

“For a low fat Mexican style salad to serve with this pizza, arranged slice tomatoes, fresh coriander leaves and a few slices of small, ripe avocado. Sprinkle with fresh lime juice and coarse sea salt. Avocados have quite a high oil content, so eat in moderation.”

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