Shhh! Don’t tell the Italians, but we’ve borrowed some Spanish chorizo for the most delicious sausage you may ever have on a pizza. We’ve also swapped out the base for a hearty wholemeal affair, which we think is the perfect combination. But don’t take our word for it, dig in!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
/ Serving 4 people
/ Serving 4 people
chorizo(May be present Milk, Soy)
wholemeal pizza bases(ContainsGluten, Soy)
rustic herb spice blend
Preheat the oven to 200°C/180°C fan-forced.
Finely slice the chorizo on an angle. Thinly slice the red capsicum. Peel the zucchini into ribbons using a vegetable peeler. Grate the Cheddar cheese and Mozzarella cheese.
Lay the wholemeal pizza bases on a flat surface. Using a spoon, spread the pizza sauce (use suggested amount) in an even layer across the base. Top the pizza with the chorizo, red capsicum and zucchini. Sprinkle over the Cheddar, Mozzarella and rustic herb spice blend. Drizzle with olive oil. Tip: Make sure you spread out your toppings evenly across all bases. Overloading your pizzas with toppings will result in a soggy base.
Place the pizzas onto the wire racks in the oven and cook for 10 minutes, or until the cheese is melted and golden. Tip: Placing the pizza directly onto the wire racks will help the base crisp up.
While the pizzas are cooking, combine the balsamic vinegar, honey and 1 tbs of olive oil in a medium bowl. Season to taste with a pinch of salt and pepper and mix well. Roughly chop the cos lettuce, add to the bowl and toss to coat in the dressing. Tip: Dress the lettuce just before serving to prevent soggy leaves.
Slice the double cheese & mild chorizo pizza into wedges and divide between plates. Serve the baby cos salad on the side.