| Spanish Chorizo, Capsicum and Olive Pizza |
| Perfect with Perfect Italiano Pizza Plus. |
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| Method | Ingredients | ||
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1. Combine flour, Perfect Italiano Parmesan Multi Pack, yeast and seasonings in a large bowl. Make a well in the centre, pour in water and oil. Mix to form a soft dough, turn out and knead on a floured surface for 5 minutes until smooth and elastic. Divide dough into two and roll each piece into a 20cm round, place onto a baking paper lined tray. 2. Spread each pizza base with tomato sauce and 1/2 cup Perfect Italiano Pizza Plus. Top with chorizo, onion, capsicum, olives, remaining Perfect Italiano Pizza Plus and seasonings. Bake pizzas for 25-30 minutes at 200°C, until cheese is melted and base is crisp. 3. To serve, toss parsley and rocket with vinegar and arrange over warm pizzas, before cutting into wedges. Preparation Time: 20 minutes Cooking Time: 30 minutes |
2 cups plain flour 25g Perfect Italiano Parmesan 1 x 7g sachet dry yeast Salt & freshly ground black pepper, to taste 1 cup lukewarm water 1 tbsp olive oil 1/2 cup Italian tomato cooking sauce 250g pack Perfect Italiano Pizza Plus 400g cured chorizo sausage*, sliced 1 red onion, sliced 1 red capsicum, thinly sliced 3/4 cup pitted black olives 1/4 cup roughly chopped fresh flat leaf parsley 50g rocket leaves 1 tbsp sherry or red wine vinegar |
Try making individual pizzas by dividing dough into 6 pieces and reduce cooking time accordingly.
*Chorizo sausage comes in two varieties, fresh or cured. Cured chorizo sausage is best in this recipe. If using fresh chorizo, crumble the sausage into a frypan and brown before sprinkling on pizza. Salami may be substituted.