Chorizo & Basil Pizza
with Mixed Salad Leaves
We think the key to a really mouthwatering pizza is a crispy base and a gooey, cheesy topping. To get the ideal combination of both, try cooking your pizza base directly on the rack of your oven, with an oven tray underneath to catch any spills. Perfection!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 sachet
tomato paste
½ sachet
dried Italian herbs
2
wholemeal pizza bases
(Contains: Gluten, Soy;)
1
chorizo
(May be present: Milk, Soy.)
1
zucchini
½
red onion
1
tomato
1 block
mozzarella cheese
(Contains: Milk;)
½ bunch
basil
1 bag
mixed salad leaves
1 tub
traditional pesto
(Contains: Milk, Tree Nuts;)
Not included in your delivery
½ tbs
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, finely slice the chorizo and red onion, peel the zucchini into ribbons, thinly slice the tomato, grate the mozzarella cheese, pick the basil leaves, and wash the mixed salad leaves.
Combine the tomato paste, balsamic vinegar and Italian herbs in a bowl.
Place the wholemeal pizza bases rough side down and spread each with the tomato paste.
Top with the chorizo, zucchini, red onion, tomato and mozzarella cheese. Place in the oven directly onto the wire racks (this gets the bases nice and crispy!) and cook for 10-15 minutes, or until the cheese has melted and is golden. Once cooked, top with the fresh basil.
Meanwhile, toss the mixed salad leaves in a medium bowl with a little balsamic vinegar. Season with salt and pepper.
To serve, drizzle with traditional pesto, slice and serve with the dressed salad. Dig in!
