Crispy chorizo and potato pizza slab
30m prep 15m cook 6 servings
We've turned cheesy pizza into an easy traybake, perfect for a weekend brunch date or as a lunchbox filler.
375 calories per serve
Allergens: Recipe may contain gluten, wheat, yeast, milk and lactose.
12 Ingredients
7g sachet dried yeast
2 tsp caster sugar
3/4 cup warm water
2 desiree potatoes, chopped
2 cups bread and pizza flour
1 tsp salt
2 tbsp extra virgin olive oil, plus extra for drizzling
1/2 cup tomato passata
1 1/2 cups grated pizza cheese
200g cherry truss tomatoes, cut into small bunches
1 chorizo, thinly sliced diagonally
1/2 cup fresh flat-leaf parsley leaves
7 Method Steps
Preheat oven to 240C/220C fan-forced. Grease a 3cm-deep, 24.5cm x 37.5cm (base) baking tray with baking paper.
Combine yeast, sugar and warm water in a jug. Stand for 10 minutes or until frothy.
Meanwhile, place the potato in a microwave-safe bowl. Cover with plastic wrap. Cook on HIGH (100%) for 3 minutes or until almost tender.
Combine flour and salt in a large bowl. Make a well in the centre. Add yeast mixture and half the oil. Stir until a dough forms. Turn out onto a clean work surface. Knead for 2 minutes or until smooth. Using a rolling pin, roll out dough between two sheets of baking paper until large enough to line base of prepared tray. Press dough into tray.
Leaving a 1.5cm border, spread passata over dough. Sprinkle with pizza cheese. Top with tomatoes. Bake for 8 to 10 minutes or until cheese and base are golden.
Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add chorizo. Cook, stirring occasionally, for 3 minutes or until crisp. Add potato. Cook for a further 3 to 4 minutes or until potato is golden. Transfer to paper towel to drain.
Top pizza with chorizo mixture and parsley. Drizzle with extra oil. Serve.
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