Mexican Wrap – Pizza

Ingredients for 4 servings:

• 400 g flour
• 250 ml water
• 1 pinch of salt
• 3 tbsp olive oil
• 1 packet of dry yeast
• 2 tbsp olive oil, for frying
• 250 g minced beef
• 2 onions, roughly diced
• 2 cloves garlic, finely chopped
• 2 tsp tomato paste, from the tube
• 1 pack of tomatoes, pureed
• salt and pepper
• Vegetable broth, instant
• Thyme
• oregano
• ¼ iceberg lettuce, cut into strips
• ½ can corn
• ½ can red beans
• 1 tbsp olive oil, for frying
• 1 zucchini, cut into approx. 1 cm cubes
• salt and pepper
• 40 g cheese (Emmental), grated
• 3 tsp sour cream

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

The alternative to wrapping

Make a yeast dough from flour, olive oil, water, dry yeast, and salt, then cover and let it rest in a warm place for 30 minutes. Brown the minced meat in olive oil, sauté onions and garlic, add tomato paste and strained tomatoes, and season with pepper, salt, granulated stock, thyme, and oregano. Simmer the sauce for about 10 minutes, then remove from the heat. Fry the zucchini cubes in olive oil and sauté for about 10 minutes, season with salt and pepper. Roll out the yeast dough on a baking sheet lined with baking paper, spread with the minced meat and tomato mixture, and bake in a preheated oven (200°C top/bottom heat) for 25 minutes. Then arrange the lettuce strips, zucchini cubes, corn, and red beans on the pizza, sprinkle with grated Emmental cheese, and top with the sour cream. Put the pizza back in the oven for about 2 minutes so that the Emmental cheese melts a little but the salad is still crunchy.