| | Chorizo and mushroom pizza
Chorizo and mushroom pizza
Chorizo and mushroom pizza 4.3-5 9
  • Calories: 1560 kj
  • Fat: 16g
  • Carbohydrates: 40g

How to Make:

  1. To make the pizza dough, combine the water, yeast and sugar in a jug. Set aside for 5 mins or until the mixture is frothy. Combine the flour and salt in a large bowl. Add the yeast mixture and oil and use a round-bladed knife in a cutting motion to stir until just combined. Turn onto a lightly floured surface and knead for 5 mins or until dough is smooth and elastic. Place in an oiled bowl. Cover with plastic wrap. Set aside in a warm draught-free place for 1 hour or until dough doubles in size.
  2. Preheat oven to 230C. Dust a large baking tray with flour. Turn the dough onto a lightly floured surface and use a rolling pin to roll out to a 35cm x 45cm rectangle. Transfer the dough to the prepared tray. Spread the dough evenly with pizza sauce.
  3. Heat a medium frying pan over medium-high heat. Cook the chorizo for 2 mins each side or until golden brown. Arrange the chorizo, pepperoni, olives, mushroom, capsicum, tomatoes and bocconcini over the pizza
  4. Bake for 15 mins or until golden brown and heated through. Cut the pizza into squares to serve.
Time for preparing:
20 min.
Servings:
6

Ingredients:

  • 1/3 cup (80ml) tomato pizza sauce
  • 1 chorizo sausage, thickly sliced
  • 50g sliced pepperoni
  • 1/2 cup (75g) pitted kalamata olives
  • 200g brown cup mushrooms, thickly sliced
  • 135g drained Coles Chargrilled Peppers (roast capsicum), torn
  • 100g vine-ripened cherry tomatoes
  • 100g bocconcini, torn
  • Pizza dough
  • 3/4 cup (185ml) warm water
  • 2 teaspoons (7g/1 sachet) dried yeast
  • 1 teaspoon caster sugar
  • 2 cups (300g) plain flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
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