Homemade Chorizo, Chicken & Courgette Pizza
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Homemade Chorizo, Chicken & Courgette Pizza

Homemade Chorizo, Chicken & Courgette Pizza

with Fresh Dough & Balsamic Salad

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, leek and courgette for a hearty affair, which we think is the perfect combination. But don’t take our word for it, dig in!

Quick Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount

1 packet

Pizza Dough

(Contains Soy, Gluten(Wheat); May be present Pine nuts, Sesame. )





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


(Contains Milk; )

¼ cup



balsamic vinegar


Nutrition Values

Energy (kJ)4130 kJ
Fat60.3 g
of which saturates26.4 g
Carbohydrate119.8 g
of which sugars10.7 g
Dietary Fibre8.6 g
Protein87.2 g
Sodium1959 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Frying Pan
Baking Paper
Baking Tray



• 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 chicken is 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 chorizo, chicken and courgette pizzas between plates. • Top pizzas with balsamic salad to serve. Enjoy!