Cheesy Chorizo and Sweetcorn Pizza
with Tomatoes and Cheddar
This Cheesy Chorizo and Sweetcorn Pizza is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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 conflict 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.
150 grams
Sweetcorn
125 grams
Baby Plum Tomatoes
60 grams
Mature Cheddar Cheese
(ContainsMilk)50 grams
Greek Style Salad Cheese
(ContainsMilk)2 unit(s)
Pizza Bases
(ContainsCereals containing gluten)120 grams
Pizza Sauce
50 grams
Sliced Chorizo
Preheat your oven to 200°C. Drain the sweetcorn in a sieve. Heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the sweetcorn and cook until the liquid has evaporated and the sweetcorn is charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
While the sweetcorn chars, halve the tomatoes. Grate the Cheddar cheese and crumble the Greek style salad cheese into small pieces. Once the sweetcorn has charred, remove it from the heat.
Pop the pizza bases onto a board. Spread the pizza sauce over the pizza bases, leaving a 1cm border around the edge.
Divide the chorizo slices between the pizza bases, then top with the tomatoes (cut-side up). Sprinkle over the charred sweetcorn, Cheddar and Greek style salad cheese.
When the oven is hot, slide the pizzas directly onto the middle rack and bake until the base is golden and the cheese has melted and is bubbly, 10-12 mins.
Once the pizzas are cooked, remove from your oven and transfer to a board or plates. Slice up to serve (use scissors if easier). Enjoy!