Method:

Preheat oven to 220 C (400 F) Gas Mark 7. Remove the cutlets from the sticks, wash and then pat dry the Soya Cutlets with a paper towel. Carefully cut each cutlet into 5/6 pieces. Add 1 tablespoon of olive oil in a frying pan over a medium heat and cook the pieces of Soya Cutlets for 5 minutes until slightly brown. Remove from heat and set to one side, meanwhile make the mexican seasoning.

In a bowl combine the chilli powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, sea salt and black pepper (optional). Cut the pieces of Soya Cutlets into smaller pieces, to your desired size. Toss the pieces in the mixture to coat evenly and set aside.

Place the pizza base on an ovenproof metal pizza tray and spread over the prepared tomato sauce, leaving the outer rim uncovered. Sprinkle evenly with half of the mixed grated cheddar or monterary jack cheese. Shaking off any excess seasoning, place the pieces of seasoned Soya Cutlets evenly over the pizza base.

Sprinkle the sliced red and yellow peppers, freshly ground black pepper (optional) and the remaining cheese. Drizzle with olive oil (optional).

Place the pizza in the preheated oven and bake for about 10-15 minutes or until the crust is golden brown and the cheese is bubbling.