Mexican Margarita Pizza

"One of my all time favourite summer recipes which is simple to make and has all the flavours of summer. A lovely healthy dinner option for families as well," says Chris Cullen of Culley's.

2 medium-sized green tomatoes, cored and roughly chopped

1 clove garlic, peeled

2 tablespoons Culley's Tijuana Green Chile Sauce

large pinch of salt

2 pizza bases

good olive oil for brushing

cherry tomatoes

150g fresh buffalo or cow mozzarella

Culleys Chipolte Salt for seasoning

fresh basil leaves

Preheat the oven to 200°C.

Place the tomatoes, garlic, Culley's Tijuana Green Chile Sauce and salt into a blender.

Pulse through until blended well and still a little chunky.

Place the pizza bases onto baking trays.

Brush the pizza bases well with the olive oil.

Spoon over plenty of sauce leaving a 1cm clear rim around the edge.

Cut the larger tomatoes in half and scatter over the sauce.

Slice the cheese and place onto the pizzas evenly.

Finish with a good sprinkle of Cully's Chipolte Salt.

Place in the oven and bake for around 15 minutes or until the bases turn crispy at the edges.

Remove from the oven and slice into wedges.

Top with fresh chopped basil leaves and serve immediately.

Serves 4

For more from Culley's visit www.culeys.co.nz