Homemade Chorizo, Courgette & Leek Pizza
with Fresh Dough & Balsamic Salad
- Milk
- Wheat
- Gluten
- Soy
- Pine nut
- Sesame
- May contain traces of allergens
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 leek 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 sachet
Garlic & Herb Seasoning
1 packet
Leek
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
200 g
Mild Chorizo
1 packet
Tomato Paste
1 packet
Mixed Salad Leaves
1 packet
Pizza Dough
(Contains: Wheat, Gluten, Soy; May be present: Pine nut, Sesame)
1
Courgette
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. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook leek, courgette and chorizo until just browned, 4-6 minutes. Transfer to a plate. • Return 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.
• 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 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, courgette and leek pizzas between plates. • Serve with balsamic salad. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the unique combination of chorizo, courgette, and leek, finding it surprisingly delicious and restaurant-quality.
- Ease of prep: Some found the dough challenging to work with; consider providing more detailed instructions for stretching and shaping.
- Suggestions: For a crispier base, try cooking on a pizza stone; add more cheese for extra flavour.
- Next-day meals: While tasty fresh, several noted the pizza doesn't reheat well the next day.
- Vegetables: Some found the courgette and leek portions small; consider increasing the vegetable quantities for better balance.
