American Hot Style Chorizo Pizza

Name: American Hot Style Chorizo Pizza with Rocket Salad and Garlic Mayo Dip
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 400 grams Pizza Dough; 2 unit(s) Garlic Clove**; 1 ball(s) Mozzarella**; 1 unit(s) Red Onion; 1 unit(s) Red Chilli**; 1 unit(s) Medium Tomato; 1 carton(s) Tomato Passata; 50 grams Chorizo Slices**; 20 grams Wild Rocket**; 12 milliliter(s) Balsamic Glaze; 2 tbsp Mayonnaise; 1 tbsp Honey

with Rocket Salad and Garlic Mayo Dip

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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.

Tags:

Extra spicy

•Family Friendly

Allergens:

Cereals containing gluten

•Milk

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

400 grams

Pizza Dough

2 unit(s)

Garlic Clove**

1 ball(s)

Mozzarella**

1 unit(s)

Red Onion

1 unit(s)

Red Chilli**

1 unit(s)

Medium Tomato

1 carton(s)

Tomato Passata

50 grams

Chorizo Slices**

20 grams

Wild Rocket**

12 milliliter(s)

Balsamic Glaze

Not included in your delivery

2 tbsp

Mayonnaise

1 tbsp

Honey

Nutritional information

Energy (kJ)5258 kJ

Energy (kcal)1257 kcal

Fat35.7 g

of which saturates12.3 g

Carbohydrate127.1 g

of which sugars21.6 g

Dietary Fiber7.2 g

Protein37.1 g

Salt3.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Aluminum Foil

•Baking Tray

•Kitchen Shears

•Small Bowl

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 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.

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Halve, peel and thinly slice the red onion. Thinly slice the red chilli. Cut the tomato into 1cm chunks.

Halve the ball of dough. Sprinkle a little flour on a clean worktop and roll the dough into circles the size of a dinner plate, approximately 1/2cm thick.

Transfer to a large baking tray. TIP: Use two baking trays if necessary.

Spread the tomato passata over the pizza bases, leaving a 1cm border around the edge.

Top evenly with the mozzarella, chorizo slices, onion and chilli (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.