Mexican Pizza with Corn Chips & Sour Cream

1.

Once pizza bases are made spread each base with pizza sauce and top with grated cheese

2.

Place mince, cumin and salt and pepper (to taste) into TM bowl and cook at 100 degrees on reverse for 5 minutes (for an interesting twist you could add capsicum, onion, garlic, tomato, grated carrot, Cayanne Pepper)

3.

Once cooked divide the mince mixture between the four pizzas and spread over the bases

4.

Bake in oven 220 degrees fanforced for 15 minutes or until cheese is melted and base is brown and crisp

5.

Mean while place avocados into TM bowl along with the lime juice and combine on speed 4 for 2-5 seconds until desired consistency (I liked a little texture to mine) and place in bowl to put aside

6.

Place corriander and quartered tomatoes into TM bowl and add salt and pepper to taste along with a dash of olive oil and lime juice and chop for 10 seconds on speed 5 or until desired chopped tomato size is reached (Could also add red onion to this)

7.

Once pizzas are cooked top each pizza (in the centre) with a quarter of the refried beans, a quarter of the avocado, a quarter of the corn chips, a quarter of the tomato salsa and a quarter of the tub of sour cream

8.

Serve immediately