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This is a great make-ahead meal that you can assemble then pop into the freezer, ready to bake for a quick meal. I like making these with flatbreads which are not only much better value (and healthier) than store bought pizza bases, but also they also bake crispier which I love!
View original recipe on recipetineats.comPreheat oven to 220C/430F. You want the oven screaming hot!
Optional (but not really...): Heat 1/2 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.
Divide the enchilada sauce between each flatbread and spread evenly.
Top with shallots / scallions.
Scatter over the pork carnitas, corn kernels, capsicum then lastly the cheese.
Get 2 baking trays and place 2 pizzas on each.
Bake for 10 to 15 minutes, alternating trays halfway. The pizza is ready when the cheese is melted and starting to bubble.
Remove from oven, scatter with parsley or coriander (if using), then cut into wedges and serve.
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