Homemade Chorizo, Chicken & Courgette Pizza
with Fresh Dough & Balsamic Salad
- Soy
- Gluten(Wheat)
- Milk
- Pine nut
- May contain traces of allergens
- Sesame
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 added chicken and courgette for a hearty affair, which we think is the perfect combination. But don’t take our word for it, dig in!
Ingredients
1 packet
Pizza Dough
(Contains: Soy, Gluten(Wheat); May be present: Pine nut, Sesame)
1
leek
1
courgette
1 packet
Mild Chorizo
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Mixed Salad Leaves
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
¼ cup
water
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Halve each ball of pizza dough and set aside to rest for 20 minutes. • Thinly slice leek, courgette and mild chorizo. Cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, leek, courgette and chorizo, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook tomato paste, garlic & herb seasoning and the butter until fragrant, 1 minute. • Add the water, stir to combine and simmer until slightly thickened, 1 minute. Season.
TIP: The resting time helps make the dough easier to work with and improves the pizza base texture. Rest for minimum 20 minutes or up to 40 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, lightly dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm circle. • Transfer pizza bases to a lined oven tray (divide between two trays if your bases are overlapping). • Spread tomato sauce evenly across the bases using the back of a spoon. • Top with chicken, chorizo, courgette and leek. Sprinkle over shredded Cheddar cheese.
TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.
• Bake pizzas until cheese is melted, golden and cooked through, 15-20 minutes. • Meanwhile, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste.
• Divide chicken, chorizo and courgette pizzas between plates. • Top pizzas with balsamic salad to serve. Enjoy!
