| | Crispy chorizo and potato pizza slab
Crispy chorizo and potato pizza slab
Crispy chorizo and potato pizza slab 4.3-5 9
  • Calories: 1856 kj
  • Fat: 18.8g
  • Carbohydrates: 45.8g

How to Make:

  1. Preheat oven to 240C/220C fan-forced. Grease a 3cm-deep, 24.5cm x 37.5cm (base) baking tray with baking paper.
  2. Combine yeast, sugar and warm water in a jug. Stand for 10 minutes or until frothy.
  3. Meanwhile, place the potato in a microwave-safe bowl. Cover with plastic wrap. Cook on HIGH (100%) for 3 minutes or until almost tender.
  4. 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.
  5. 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.
  6. 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.
  7. Top pizza with chorizo mixture and parsley. Drizzle with extra oil. Serve.
Time for preparing:
15 min.
Servings:
6

Ingredients:

  • 7g sachet dried yeast
  • 2 teaspoons caster sugar
  • 3/4 cup warm water
  • 2 desiree potatoes, chopped
  • 2 cups bread and pizza flour
  • 1 teaspoon salt
  • 2 tablespoons 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
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