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Crispy chorizo and potato pizza slab

 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 yeastsugar 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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