This lovely home-made garlic and herb pizza base with added seeds and grain (using Clover Seedburst spread), is topped with spicy chorizo sausage, goat's cheese, red onions and Parmesan cheese. Perfect for a cosy night in in-front of the television with a massive salad, or a cheeky slice of cheesy garlic bread...
Sun-Dried Tomato, Red Onion and Chorizo Pizza
Serves: 4 people
Preparation time: 45 minutes
Cook time: 15 minutes
Fresh oregano leaves (to serve)
1 teaspoon capers, drained (optional)
For the 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
For the 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
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.
Remove the dough and roll out on a lightly floured surface (you can 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.
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.
Scatter with the fresh oregano leaves to serve.
Recipe by Karen S Burns-Booth
Will you be giving this a try?
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