Mexican Beef & Bean Pizzas

• 2 cups flour
• 2 teaspoons yeast
• 1 teaspoon sugar
• ½ teaspoon salt
• 2/3 cup warm water
• 2 tablespoons oil
• 2 teaspoons olive oil
• 400g lean beef mince
• 1 pkt taco seasoning
• 300g can red kidney beans, drained and rinsed
• ½ cup tomato salsa
• 1 red onion, sliced
• 160g PHILADELPHIA Block Cream Cheese, broken into pieces
• Salt and freshly ground black pepper, to taste
• Tomato salsa, extra, for serving
• 1 avocado, mashed
• Coriander leaves, for serving

1. COMBINE the flour, yeast, sugar, salt, water and oil in a bowl, stir to combine then turn onto a floured surface and knead for 5-10 minutes or until the dough is smooth and elastic. Loosely cover and set aside.
2. HEAT oil in a large frying pan over high heat. Add beef mince and cook until well browned. Stir in taco seasoning, cook a further minute. Add beans to mince and set aside to cool slightly.
3. DIVIDE the dough into 2 even pieces. Roll each into a long oval/rectangle shape, approximately 10cm x 25cm. Place the bases on floured baking trays. Top each with the salsa, beef mince, onion and PHILLY. Spray with oil and season.
4. BAKE in very hot oven 220°C oven for 12-15 minutes or until golden brown. Dollop with the extra salsa and avocado and garnish with coriander. Cut into slices along the length of the pizza and serve immediately.

Tip: If short of time, substitute store bought pizza bases for the homemade ones.