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


  1. Sauté the Mix Salsa Mexicana together with the pepper in a dash of olive oil, add the passata and simmer for a while.
  2. 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.
  3. Coarsely chop the thawed avocado.
  4. Top the baked pizza with avocado, nachos, sour cream and coriander.
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