• 4 large flatbreads (about 30cm /12 inches in diameter)
  • 1 cup enchilada sauce (preferably homemade, here is myEasy Classic Enchilada Sauce)
  • 1½ cups shredded cooked Pork Carnitas (Mexican Shredded Pork), chicken or any other protein of your choice
  • ½ tbsp oil
  • ½ cup corn kernels (canned or frozen)
  • ½ cup red capsicum (Bell peppers), diced
  • 4 shallots / scallions, finely sliced (or ½ red spanish onion, diced)
  • 1½ cups grated mozzarella cheese (or any good melting cheese)
  • 2 tbsp fresh parsley or coriander/cilantro, finely chopped (optional – for garnish)
  1. Preheat oven to 220C/430F. You want the oven screaming hot!
  2. Optional (but not really…): Heat ½ tbsp of oil in a fry pan over high heat. Add pork carnitas (or whatever protein you are using) and use a spatula to press down to make the bottom golden and crispy. Do not flip. When it is golden and crispy, remove from pan and set aside.
  3. Divide the enchilada sauce between each flatbread and spread evenly.
  4. Top with shallots / scallions.
  5. Scatter over the pork carnitas, corn kernels, capsicum then lastly the cheese.
  6. Get 2 baking trays and place 2 pizzas on each.
  7. Bake for 10 to 15 minutes, alternating trays halfway. The pizza is ready when the cheese is melted and starting to bubble.
  8. Remove from oven, scatter with parsley or coriander (if using), then cut into wedges and serve.