Chorizo & Corn Ciabatta Pizza Melt
with Pear Salad
- Milk
- Wheat
- Gluten
- Soy
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Pear
1 packet
Passata
2
Garlic
1 sachet
Chilli Flakes
2
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 sachet
Italian Herbs
250 g
Mild Chorizo
(May be present: Milk, Soy, Sulphites.)
Cooking Steps
• Roughly chop mild chorizo. Finely chop garlic. • Drain sweetcorn. • Halve ciabatta lengthways.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chorizo and corn, stirring, until golden, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add passata, Italian herbs, brown sugar and cook until slightly reduced, 1-2 minutes.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Preheat grill to high. • Place halved ciabatta on a lined oven tray. Spoon chorizo mixture evenly over each half. • Sprinkle over shredded Cheddar cheese and chilli flakes (if using). Grill until cheese is melted, 4-5 minutes. • Meanwhile, thinly slice pear. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves and pear. Toss to combine.
• Divide chorizo and corn ciabatta pizza melts between plates. • Serve with pear salad.
