American Hot Style Thin Crust Chorizo Pizza
with Caramelised Onions, Rocket Salad and Garlic Mayo Dip
A classic favourite, our take on the American Hot combines sizzling chorizo slices in the place of pepperoni, red chilli for extra heat and a glaze of honey for sticky sweetness. With ready-made pizza dough, all you need to do is roll out, layer with toppings and bake for a pizza night at home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
400 grams
Pizza Dough
(Contains: Wheat, Cereals containing gluten)
3 unit(s)
Garlic Clove
80 grams
Mature Cheddar Cheese
(Contains: Milk)
½ carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
1 pinch
Chilli Flakes
50 grams
Chorizo Slices
(Contains: Milk)
1 unit(s)
Red Onion
1 unit(s)
Medium Tomato
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar for the Sauce
1 tsp
Sugar for the Onions
2 tbsp
Mayonnaise
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the dough from the fridge and allow to come to room temperature.
Pop two thirds of the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
Peel and grate the remaining garlic (or use a garlic press). Grate the Cheddar cheese.
In a small bowl combine the passata (see ingredients for amount), mixed herbs, grated garlic and sugar for the sauce (see pantry for amount). Season with salt and pepper.
Halve the ball of dough. Sprinkle a little flour on a clean worktop, then roll each piece of dough into a thin circle, roughly the size of a dinner plate about 30cm wide and around 1/2 cm thick.
Transfer to a large baking tray. TIP: Use two baking trays if necessary. To get a crisp, well-cooked base, roll the dough out thinly. If the dough is too thick, it can end up too soft or doughy after baking.
Spread the tomato sauce over the pizza bases, leaving a 1cm border around the edge.
Top evenly with the Cheddar, chorizo slices and chili flakes (add less if you'd prefer things milder).
When the oven is hot, slide the pizzas onto the top shelf and bake until the bases are golden and the cheese has melted and is bubbly, 15-18 mins. TIP: Oven temperatures may vary, so bake until the dough is cooked through and crispy. If you've used more than 1 tray, swap the trays around halfway through to ensure they cook evenly.
Meanwhile, halve, peel and thinly slice the red onion. Cut the tomato into 1cm chunks.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the mashed garlic with the mayonnaise (see pantry for amount).
Once the pizzas are cooked, remove from the oven and drizzle over the honey (see pantry for amount).
When ready, transfer the pizzas to your serving plates. Dollop the pizzas with the caramelised onions.
Toss the rocket and the tomato together and serve alongside, drizzled with the balsamic glaze.
Finish with the garlic mayo for dipping.
Enjoy!
