300 g Ardo Grilled Corn Mexicana 300 g Ardo Diced pepper tricolore 100 g Ardo Mix Salsa Mexicana 4 Ardo half avocados 2 focaccias, each about 800 g 500 ml passata 300 g grated cheddar 100 g nachos 200 g sour cream coriander
Sauté the Mix Salsa Mexicana together with the pepper in a dash of olive oil, add the passata and simmer for a while.
Cover the focaccia with the sauce, top with the cheddar and grilled corn Mexicana, and cook in the oven at 180°C for 10-12 minutes.
Coarsely chop the thawed avocado.
Top the baked pizza with avocado, nachos, sour cream and coriander.