Sun-Dried Tomato, Red Onion and Chorizo Pizza

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Sun-Dried Tomato Red Onion and Chorizo PizzaStyleNest’s family friendly recipe for a delicious sun-dried tomato, red onion and chorizo pizza. 

Whether you’re after a mid-week treat or looking for a weekend recipe to please the entire family, this delicious homemade chorizo pizza is sure to impress. Serve with a fresh green side salad.

Serves 1 large pizza for 4 people of 2 smaller pizzas

Preparation time 45 minutes

Cook time 15 minutes

What you’ll need

Pizza Base

  • 240ml tepid water
  • 1 tablespoon sugar or honey
  • 1 teaspoon sea salt
  • 1 teaspoon dried garlic granules
  • 2 teaspoons dried mixed herbs
  • 1 tablespoons rapeseed oil
  • 2 tablespoons Clover Seedburst spread, melted
  • 430g strong white bread flour
  • 2 teaspoons fast action dried yeast

Topping

  • 1 tablespoon oil from sun-dried tomatoes
  • 3 tablespoons tomato puree
  • 2 large sun-dried tomatoes in oil, drained and finely chopped
  • 1/2 small red onion, peeled and sliced into thin rings
  • 1/4 cured chorizo sausage (about 50g, or 12 to 16 slices)
  • 6 thin slices of goat’s cheese
  • 2 tablespoons finely grated Parmesan cheese
  • salt and pepper to taste

To serve

  • fresh oregano leaves (to serve)
  • 1 teaspoon capers, drained (optional)

What to do

1. Mix the flour, salt, sugar, garlic granules, dried mixed herbs, oil, melted Clover Seedburst spread and yeast in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then knead on low for 10 minutes

2. Remove the dough and roll out on a lightly floured surface (I use polenta or cornmeal in place of flour) to a roundabout 30cm across. Lift onto an oiled baking sheet, sprinkle with the sun-dried tomato oil and allow to rise for 20 to 30 minutes.

3. Heat the oven to 200C/400F/Gas Mark 6. Mix the chopped sun-dried tomatoes and tomato purée together and spread over the pizza. Then arrange the sliced red onion, chorizo, goat’s cheese and the capers (if using) over the top before scattering the grated Parmesan cheese over the top. Season with salt and pepper, and bake for 10 to 15 minutes or until crisp and golden around the edges.

4. Scatter with fresh oregano leaves and serve with a fresh green salad.

www.cloverfamily.co.uk

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