Mexican pizzas with guacamole

Cooking Time 25 minutes

Ingredients (serves 4)
olive oil cooking spray
350g extra-lean beef mince
2 x 125g cans red kidney beans, rinsed, drained
35g packet taco seasoning mixture
2 x 24cm pizza bases
40g 50% reduced-fat cheddar cheese, thinly sliced
mixed salad greens, to serve
Guacamole
1/2 large avocado, chopped
1/4 cup low-fat cottage cheese
2 tablespoons lemon juice
1 green onion, finely chopped
1 garlic clove, crushed
1/4 cup coriander leaves
Method
Preheat oven to 180°C. Heat a large frying pan on medium-high heat. Lightly spray with oil. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 to 4 minutes or until browned.
Stir in beans and seasoning. Cook, stirring, for 2 minutes or until heated through. Remove from heat.
Place pizza bases on oven trays. Spread over beef mixture. Top with cheese. Bake for 15 minutes or until bases are crisp and cheese melted. Remove to chopping board.
Meanwhile, make guacamole. Combine avocado, cottage cheese, lemon juice, onion and garlic in a bowl. Mash with a fork to combine. Season with salt and pepper.
Dollop pizzas with guacamole. Sprinkle with coriander. Cut into wedges. Serve with salad greens.
Notes & tips
For an extra 'kick', drizzle pizzas with sweet chilli sauce just before serving. Serve with light sour cream.
You could use Lebanese bread instead of the pizza bases. Bake for 10 to 15 minutes or until crisp.