Bresc BV

Mexican pizza


  • 4 sheets puff pastry
  • 250 g chicken meat, cooked and torn
  • 200 g Bresc Flaming Salsa
  • 140 g sweetcorn
  • 75 g grated cheese
  • 40 g Bresc Cajun
  • 1 yellow sweet pepper
  • 1 avocado
  • 1 spring onion

Preparation method

Season the chicken with the Cajun. Arrange the puff pastry on a baking sheet and spread the flaming salsa evenly over the pastry. Then, divide the chicken evenly over the salsa. Arrange the sweet pepper and sweetcorn on top and sprinkle the cheese over them. Bake in the oven at 200°C for 20 to 25 minutes, then sprinkle the finely chopped spring onion over the dish along with the avocado cubes.